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Bobby Flay’s Crab & Corn Chowder Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Bobby Flay’s Crab & Corn Chowder Recipe – Creamy & Delicious

This chowder combines tender crab meat, sweet corn, and creamy broth for a quick, flavorful meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 450 kcal

Equipment

  • 1 Pressure cooker For accelerated cooking

Ingredients
  

Main ingredients

  • 4 cups corn kernels fresh or frozen, sweetness is key
  • 1 pound lump crab meat picked clean of shells
  • 1 tablespoon olive oil for sautéing
  • 1 medium onion finely diced
  • 2 stalks celery finely diced
  • 1 medium red bell pepper diced
  • 3 cloves garlic minced
  • 3 cups chicken or seafood stock for rich broth foundation
  • 2 cups heavy cream to make it creamy

Instructions
 

Instructions

  • Heat the olive oil in the pressure cooker on medium. Sauté onion, celery, and red bell pepper until softened, about 5 minutes.
  • Add minced garlic and cook for 1 minute until fragrant.
  • Add corn kernels and stock, stirring well. Close the lid and wait for the pressure to build.
  • Once the float valve pops up, set cooker to simmer for 15 minutes.
  • Quick release pressure. Open lid and stir in crab meat and heavy cream. Re-cover and warm through for 10 minutes without sealing.
  • Remove the lid and stir in butter until melted. Season with smoked paprika, cayenne, and salt and pepper. Garnish with chopped chives or parsley.

Notes

Serve with fresh herbs for garnish and enjoy the layers of flavors.