Description
A delicious and creamy chowder made with crab and sweet corn.
Ingredients
Scale
- 2 tablespoons 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
- 4 cups corn kernels (fresh or frozen)
- 2 cups water or vegetable broth
- 1 tablespoon butter (optional)
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 tablespoon lemon juice
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, celery, and red bell pepper, and sauté for 4–5 minutes, until softened.
- Add garlic and cook for another 30 seconds, until fragrant.
- Stir in the corn kernels, water or vegetable broth, and paprika. Bring to a simmer and cook for 10 minutes.
- Add butter if using, and simmer for another 3–4 minutes to combine flavors.
- Season with salt and pepper to taste, then stir in lemon juice.
- Ladle the chowder into bowls and garnish with fresh parsley.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg
Keywords: Bobby Flay’s Crab & Corn Chowder