Bobby Flay Crab Corn Chowder Recipe
When you think of a delicious soup that works great for any season, Bobby Flay's Crab Corn Chowder has to be on our mind!This recipe combines fresh ingredients like sweet corn and white crabmeat for a rich and comforting bowl.I always recommend using fresh corn if possible—it adds a burst of natural sweetness that complements the delicate flavor of the crab beautifully.What I love most is the addition of crème fraîche, which brings a appealing creaminess to the chowder without overpowering the other flavors.Don't forget to sprinkle some chives on top for that perfect finishing touch!
Servings: 4
Ingredients
- 2 tbsp Olive Oil
- 1/2 cup Onion finely chopped
- 1/2 cup Celery finely chopped
- 1/2 cup Red Bell Pepper finely chopped
- 2 cloves Garlic minced
- 2 cups Corn Kernels fresh or frozen
- 1 lb Crabmeat
- 2 cups Chicken Stock
- 1 cup Heavy Cream
- 2 tbsp Crème Fraîche
- Salt and Pepper to taste
- Chives for garnish
Instructions
- Warm olive oil in a large pot over medium heat.
- Add the onion, celery, and bell pepper.
- Cook until veggies are soft, about 4-5 minutes.
- Stir in the garlic.
- Cook for an additional minute until fragrant.
- Add the corn kernels and chicken stock.
- Bring to a boil, then reduce the heat to a simmer.
- Stir in the crabmeat and heavy cream.
- Cook gently for about 5 minutes until the chowder is heated through.
- Stir in the crème fraîche and season with salt and pepper to taste.
- Garnish with chives before serving.