Are you craving a warm, comforting bowl of deliciousness that transports you straight to the seaside? Then look no further! This creamy, dreamy Bonefish Crab Corn Chowder recipe is the perfect blend of fresh corn, succulent crab meat, and a touch of creamy goodness. It's a surprisingly easy recipe, perfect for a weeknight dinner or a special weekend gathering. Whether you're a seasoned chef or a kitchen novice, this easy recipe is guaranteed to impress. This healthy meal is packed with flavor and is a fantastic example of homemade cooking at its finest. Get ready to experience one of the best recipes you'll ever try!
Ingredients:
- 4 slices bacon, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup fresh or frozen corn kernels
- 4 cups chicken broth
- 1 cup heavy cream
- 1 (10 ounce) can diced tomatoes, undrained
- 1 pound lump crab meat, picked over for shells
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon Old Bay seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions:
Step 1: Building the Flavor Base
Start by cooking the diced bacon in a large pot or Dutch oven over medium heat until crispy. Remove the bacon with a slotted spoon, leaving the bacon grease in the pot. Set the bacon aside to crumble for later.
Step 2: Sautéing Aromatics
Add the butter to the pot and melt it. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. This simple step builds a flavorful foundation for your chowder.
Step 3: Creating the Creamy Base
Sprinkle the flour over the onion mixture and whisk constantly for about 1 minute, until it forms a light roux. This will help thicken your chowder beautifully. Gradually whisk in the chicken broth until smooth.
Step 4: Simmering the Chowder
Add the corn, diced tomatoes (undrained), Old Bay seasoning, salt, and pepper to the pot. Bring the mixture to a simmer, then reduce heat and cook for about 10-15 minutes, allowing the flavors to meld together. This slow simmering process enhances the taste and creates a deeply satisfying chowder.
Step 5: Adding the Star Ingredient
Stir in the heavy cream and the picked-over crab meat. Heat through gently; do not boil. Over-boiling can toughen the delicate crab meat.
Step 6: Serving and Enjoying
Serve the Bonefish Crab Corn Chowder hot, garnished with the crispy bacon crumbles and fresh parsley.
Tips and Variations:
- For a richer flavor, use a combination of butter and bacon grease.
- Feel free to add other vegetables, such as diced potatoes or celery, for a heartier chowder.
- If you don't have fresh crab meat, you can substitute with canned crab meat, but be sure to drain it well.
- For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce.
- You can easily make this a quick dinner idea by using pre-cooked bacon and frozen corn.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: Approximately 20-25g
- Fat: Approximately 25-30g
- Carbohydrates: Approximately 15-20g
This Bonefish Crab Corn Chowder recipe is a delightful and satisfying meal that is perfect for any occasion. Enjoy the delicious taste of the coast, right in your own kitchen! It's a great healthy meal option, and a fantastic addition to your repertoire of easy recipes and delicious dishes.