Description
Bobby Flay’s crab corn chowder blends coastal flavors with rich, creamy textures. Southern ingredients merge in this comforting soup that brings pure coastal charm to your table.
Ingredients
Scale
- 1 cup white crabmeat
- 1½ cups sweet corn (drained and rinsed)
- 3 cups (710 ml) chicken stock
- 1 medium-sized potato, diced
- 1 yellow onion, diced
- 1 carrot, diced
- ¼ cup (60 ml) crème fraîche
- 2 tbsps (30 ml) extra-virgin olive oil
- 1 tbsp (15 ml) all-purpose flour
- 1 tsp (5 ml) salt
- 1 handful chives, roughly chopped
Instructions
- Vegetable Preparation: Uniformly dice onions, carrots, and potatoes into precise ½-inch cubes to guarantee consistent cooking and texture.
- Sautéing Foundation: Heat extra-virgin olive oil in a large pot over medium-high heat, then gently sauté onions until translucent and softened.
- Vegetable Layering: Introduce diced potatoes and carrots, stirring continuously to prevent sticking and ensure even caramelization.
- Thickening Process: Dust vegetables with all-purpose flour, creating a light coating that will transform the liquid into a luxurious, creamy consistency.
- Liquid Integration: Gradually pour chicken stock into the vegetable mixture, whisking smoothly to develop a silky, well-incorporated base.
- Protein and Corn Addition: Delicately fold fresh crab meat and sweet corn kernels into the simmering liquid, distributing ingredients with gentle precision.
- Flavor Development: Allow the chowder to simmer, melding flavors and tenderizing vegetables while developing a rich, complex profile.
- Cream Finalization: Slowly incorporate crème fraiche, returning the pot to low heat and stirring until the cream seamlessly blends with the chowder.
- Serving Presentation: Ladle the steaming chowder into serving bowls, garnishing with finely chopped chives for a vibrant, aromatic finishing touch.
Notes
- Precision Cut Technique: Uniform ½-inch vegetable cubes ensure even cooking and professional-looking presentation.
- Flour Coating Trick: Evenly sprinkled flour creates a perfect thickening base without lumps, guaranteeing smooth chowder texture.
- Gentle Crab Handling: Carefully fold crab meat to preserve delicate texture and prevent breaking during cooking.
- Cream Integration Method: Slowly stirring crème fraiche at low heat prevents separation and maintains silky consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 60 mg