Craving that creamy, dreamy crab corn chowder you adore from Bonefish Grill? Don't spend a fortune dining out! This recipe brings the deliciousness right to your kitchen. It's surprisingly easy to make, perfect for a quick weeknight dinner, a cozy weekend lunch, or even an impressive appetizer for your next gathering. Get ready to enjoy a taste of the coast, homemade and healthy!
Ingredients:
This recipe serves 4-6. Adjust quantities as needed for larger groups.
- 4 tablespoons butter
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 4 cups fresh or frozen corn kernels (frozen works perfectly!)
- 4 cups chicken broth (low sodium preferred)
- 1 cup heavy cream
- 1 (10.75 ounce) can condensed cream of potato soup
- 1 pound lump crab meat, picked over for shells
- 1/4 cup all-purpose flour
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
- Crusty bread or oyster crackers (for serving)
Instructions:
Step 1: Sauté the Vegetables
Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, and bell pepper and sauté for about 5-7 minutes, until softened. Stir in the minced garlic and cook for another minute until fragrant. This step builds the flavor base of your chowder.
Step 2: Build the Chowder
Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken your chowder. Gradually whisk in the chicken broth, ensuring no lumps form. Add the corn, cream of potato soup, Old Bay seasoning, salt, and pepper. Bring to a simmer.
Step 3: Add the Crab
Reduce the heat to low, and simmer gently for 10 minutes, allowing the flavors to meld. Stir in the heavy cream and crab meat. Heat through gently – be careful not to overcook the crab, as it can become tough.
Step 4: Serve and Enjoy
Garnish with fresh parsley and serve immediately with crusty bread or oyster crackers for dipping. The combination of the creamy texture, sweet corn, and delicate crab is simply irresistible!
Cooking Tips for the Best Crab Corn Chowder:
- Fresh vs. Frozen Corn: Both work well! If using frozen corn, you don't need to thaw it before adding it to the pot.
- Don't Overcook the Crab: Crab meat cooks quickly. Add it towards the end to prevent it from becoming rubbery.
- Adjust Seasoning to Taste: Feel free to adjust the amount of Old Bay seasoning, salt, and pepper to your preference. A dash of cayenne pepper adds a nice kick!
- Make it Ahead: This chowder tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
Variations:
- Spicy Chowder: Add a pinch of cayenne pepper or a dash of your favorite hot sauce for a spicy kick.
- Creamy Cheddar Chowder: Stir in 1/2 cup of shredded sharp cheddar cheese at the end for an extra cheesy flavor.
- Bacon Chowder: Add 4 slices of cooked and crumbled bacon to the sautéed vegetables for added smoky flavor.
Nutritional Information (per serving, approximate):
This is an estimate and may vary depending on ingredients used.
- Calories: Approximately 350-400
- Fat: Approximately 20-25g
- Protein: Approximately 20-25g
- Carbohydrates: Approximately 20-25g
This delicious and easy crab corn chowder recipe is a guaranteed crowd-pleaser. It's a perfect example of homemade cooking at its finest, providing a healthy and delicious meal that's ready in under 30 minutes. Enjoy!