Ever wondered how to recreate the creamy, flavorful Corn and Crab Chowder from Bonefish Grill’s Corn and Crab Chowder Recipe? Look no further! This guide will take you step-by-step through the process of making this beloved restaurant dish right at home. Get ready to indulge in a bowl of hearty chowder that combines sweet corn, succulent crab meat, and rich flavors that will warm your soul.
The Allure of Bonefish Grill’s Corn and Crab Chowder
Bonefish Grill is renowned for its seafood dishes, and their Corn and Crab Chowder is no exception. This creamy soup is a blend of sweet corn kernels, tender crab meat, potatoes, and a medley of spices, all simmered in a rich, velvety broth. Each spoonful is a taste of comfort and elegance, perfect for any occasion.
Essential Ingredients for Authentic Corn and Crab Chowder
Crab Meat
The star ingredient! Use lump crab meat for the best texture and flavor. It adds a sweet, delicate seafood taste to the chowder.
Sweet Corn
Fresh or frozen sweet corn kernels bring a burst of sweetness and crunch to the chowder. They are a key component of its signature flavor.
Potatoes
Yukon Gold potatoes are ideal for their creamy texture and ability to hold their shape when cooked. They add heartiness to the chowder.
Aromatics and Spices
Onion, celery, garlic, thyme, and Old Bay seasoning contribute depth and complexity to the chowder’s flavor profile.
Broth and Cream
Chicken or seafood broth forms the base of the chowder, while heavy cream adds richness and a silky texture.
Butter and Flour
These ingredients form a roux that helps thicken the chowder, giving it a creamy consistency.
Garnishes
Chopped parsley or chives, a drizzle of olive oil, and a sprinkle of Old Bay seasoning enhance the presentation and flavor of the chowder.
Step-by-Step Guide to Making Bonefish Grill’s Corn and Crab Chowder
Ingredients:
- 1 pound lump crab meat, picked over for shells
- 4 cups sweet corn kernels (fresh or frozen)
- 2 medium Yukon Gold potatoes, peeled and diced
- 1 onion, finely chopped
- 2 stalks celery, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or seafood broth
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon Old Bay seasoning
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Chopped parsley or chives, for garnish
- Olive oil, for drizzling
Instructions:
Cooking the Vegetables
- In a large soup pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, and garlic. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5-7 minutes.
Making the Roux
- Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes, stirring constantly, to cook off the raw flour taste.
Adding Broth and Potatoes
- Gradually add the chicken or seafood broth, stirring constantly to prevent lumps. Add the diced potatoes, Old Bay seasoning, and dried thyme. Bring the mixture to a boil, then reduce the heat to medium-low. Simmer, uncovered, until the potatoes are tender, about 15-20 minutes.
Adding Corn and Crab
- Stir in the sweet corn kernels and lump crab meat. Simmer for an additional 5 minutes, or until the crab meat is heated through.
Incorporating Cream
- Pour in the heavy cream, stirring gently to combine. Taste and adjust seasoning with salt and pepper as needed. Continue to simmer for another 5 minutes to allow the flavors to meld together.
Serving Your Chowder
- Ladle the Corn and Crab Chowder into bowls. Garnish each serving with chopped parsley or chives, a drizzle of olive oil, and a sprinkle of Old Bay seasoning.
Tips for Perfecting Your Corn and Crab Chowder
Choosing Crab Meat
Use fresh lump crab meat for the best flavor and texture. If using canned crab meat, drain it well before adding it to the chowder.
Adjusting Thickness
If you prefer a thicker chowder, you can mash some of the potatoes against the side of the pot with a spoon to release their starch, or mix a small amount of cornstarch with cold water and stir it into the simmering chowder.
Enhancing Flavor
For a more intense seafood flavor, you can substitute seafood broth for chicken broth.
Conclusion: Enjoy a Taste of Bonefish Grill in Your Own Kitchen
Now that you have the recipe for Bonefish Grill’s Corn and Crab Chowder, you can recreate this restaurant favorite whenever you crave it. Whether you’re serving it as a comforting meal on a chilly evening or impressing guests at a dinner party, this chowder is sure to be a hit. Gather your ingredients, follow these steps, and savor the delicious flavors of homemade Corn and Crab Chowder.
For more ideas, recipes, and cooking tips and tricks, please visit us at JD’s Bar FTL.
FAQs About Bonefish Grill’s Corn and Crab Chowder Recipe
Can I use canned corn instead of fresh or frozen?
Yes, you can use canned corn in this recipe. Drain and rinse the corn before adding it to the chowder.
How do I store leftover Corn and Crab Chowder?
Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, stirring occasionally.
Can I freeze Corn and Crab Chowder?
Due to the dairy content, freezing may cause the chowder to separate when thawed. It’s best enjoyed fresh.
What can I serve with Corn and Crab Chowder?
Crusty bread, oyster crackers, or a simple green salad make excellent accompaniments to this chowder.
Can I make Corn and Crab Chowder ahead of time?
Yes, you can prepare the chowder ahead of time and gently reheat it before serving. Adjust the consistency with a splash of broth or cream as needed.