This Crab & Corn Chowder is creamy and filled with sweet corn and juicy crab meat. It’s like a cozy hug in a bowl, perfect for any time you need a warm treat!
Whenever I make this chowder, I can’t help but smile. The flavors blend so well; it feels like a little seafood party! I love serving it with crusty bread on the side—yum!
Key Ingredients & Substitutions
Fresh Corn Kernels: Sweet corn is the star of this chowder. You can use frozen corn if fresh isn’t available, but remember to thaw it first. Canned corn also works, though it may be softer.
Seafood Stock/Clam Juice: This adds a deep flavor. If you prefer a vegetarian option, swap in vegetable broth. Just keep in mind that the taste may change a bit!
Heavy Cream: For richness, I recommend heavy cream, but for a lighter version, you can use half-and-half or coconut milk for a dairy-free option. Just note it will be less creamy.
Lump Crab Meat: Fresh is best, but if needed, canned or frozen crab meat can be used. Ensure you check for shells thoroughly in either case.
How Do I Get a Creamy Chowder Without Lumps?
Creating a creamy, lump-free chowder is easy with a few careful steps. After you mix in the flour to create your roux, whisk in the seafood stock gradually. This method helps prevent lumps.
- Cook the roux for 2 minutes on low heat to eliminate that raw flour taste.
- When you add the stock, do it slowly and keep whisking to combine smoothly.
- For extra creaminess, use an immersion blender to puree part of the chowder before adding the crab.
Bobby Flay’s Crab & Corn Chowder
Ingredients You’ll Need:
For the Chowder:
- 4 cups fresh corn kernels (about 4 ears of corn)
- 2 tablespoons unsalted butter
- 1 cup yellow onion, diced
- 1/2 cup celery, diced
- 1/2 cup red bell pepper, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups seafood stock or clam juice
- 1 cup heavy cream
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper, to taste
- 8 ounces lump crab meat, picked over for shells
- 2 tablespoons fresh parsley, chopped
- Lemon wedges (optional, for serving)
- Cornbread or toasted bread, for serving
Time Needed:
This delicious chowder will take about 30 minutes to prepare and cook. It’s perfect for a quick and comforting meal!
Step-by-Step Instructions:
1. Prepare the Corn:
Start by cutting the kernels off the corn cobs using a sharp knife. Set the kernels aside and reserve the cobs for stock if you wish. Fresh corn will add a sweet flavor that makes the chowder extra special!
2. Sauté the Vegetables:
In a large pot, melt the butter over medium heat. Add the diced onion, celery, and red bell pepper. Cook, stirring occasionally for about 5-7 minutes until the veggies are softened and fragrant.
3. Add Garlic:
Add the minced garlic and cook for another minute, just until it becomes fragrant. Be careful not to burn the garlic—keep it moving in the pot!
4. Make the Roux:
Stir in the flour and continue whisking for about 2 minutes to create a roux. This will help thicken your chowder later.
5. Add Liquid:
Gradually whisk in the seafood stock or clam juice. Make sure to stir well to eliminate any lumps. This is where the base of your chowder begins to come together!
6. Add Corn and Spices:
Add the corn kernels, smoked paprika, and optional cayenne pepper. Season with salt and black pepper. Bring the mixture to a gentle simmer and cook for about 10-15 minutes, until the corn is tender.
7. Blend for Creaminess:
For a thicker texture, use an immersion blender to puree about half of the chowder or carefully transfer half to a countertop blender. Blend just a few times to keep some chunky corn and crab pieces intact.
8. Incorporate Cream and Crab:
Stir in the heavy cream and add the lump crab meat. Heat gently for another 3-5 minutes until the crab is warmed through. Be careful not to overcook it!
9. Taste and Adjust:
Give your chowder a taste and adjust the seasoning as needed with more salt or pepper.
10. Serve and Enjoy:
Serve the chowder hot, garnished with chopped fresh parsley. Offer lemon wedges and some cornbread or toasted bread on the side for a delightful meal!
This chowder combines sweet corn with delicate crab meat in a creamy, spiced broth that’s perfect for any occasion. Enjoy!
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Can I Use Frozen Corn Instead of Fresh?
Yes, you can use frozen corn! Just be sure to thaw it first for the best texture. Frozen corn is a convenient alternative and will still taste great in the chowder.
How Can I Make This Chowder Dairy-Free?
If you want a dairy-free version, substitute the heavy cream with coconut milk or a plant-based cream alternative. This will keep the chowder creamy while being suitable for dairy restrictions.
What Should I Do with Leftover Chowder?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave, stirring occasionally to keep the texture creamy.
Can I Add Other Vegetables?
Absolutely! Feel free to add vegetables like carrots, zucchini, or even potatoes for extra flavor and nutrition. Just make sure they are diced small enough to cook through with the chowder.
