Creating the perfect crab and corn chowder can seem intimidating, but it’s easier than you think! This dish combines succulent Omaha Steaks Jumbo Lump Crab Meat<\/a>, a flavorful vegetable medley, and a touch of Omaha Steaks 1917 Chardonnay<\/a>. Top this soup off with buttery Omaha Steaks Chilean Sea Bass<\/a> and a sprinkle of minced chives, and you’ve got a meal that warms hearts and satisfies every appetite.<\/p>\n There are many chowder recipes, but this is one you’ll want to make again and again. It’s the perfect combination of tender sea bass and succulent crab meat, all served in a creamy, comforting corn chowder. If you’re looking for a tasty chowder that is surprisingly easy to make, this is it!<\/p>\n Preheat a large saucepan on medium-high, then add olive oil. Next, saut\u00e9 the onion, celery, garlic, and corn in the pan. Then add salt, pepper, and crushed red pepper, cooking for another 30 seconds.<\/p>\n Pour the chicken broth, clam juice, and Omaha Steaks 1917 Chardonnay<\/a>, for a sweet flavor, into the same saucepan. Then add the diced potatoes and cook everything for about two to three minutes until the liquid is reduced by half. Next, add half and half, Old Bay Seasoning, and stone ground dijon mustard. Bring to a boil and reduce to medium heat.<\/p>\n Cook the chowder for six to seven minutes until the soup is slightly thick and the potatoes are tender. Carefully fold in Omaha Steaks Jumbo Lump Crab Meat<\/a> \u2014 gently mix the crab meat into the soup. Cook for 90 seconds until the meat is warm. Lastly, season the soup to taste with salt and pepper and keep warm until the sea bass is ready.<\/p>\n To cook the fish for this dish, get started the night before by thawing your Omaha Steaks Chilean Sea Bass<\/a> in the refrigerator. Once thawed, pat dry with paper towels to remove any moisture and allow them to come to room temperature on the counter for about 15 minutes. Season both sides of the sea bass with kosher salt and white pepper.<\/p>\n Next, heat a medium-sized pan to medium-high heat. Once hot, add grapeseed oil and place the fish flesh-side down. Sear for about two minutes, add butter, gently flip the fish, and butter baste for 30 seconds. Continue to cook for about two more minutes and remove from the pan.<\/p>\n Now it\u2019s time to dig in! First, ladle the creamy chowder into the bottom of a bowl. Then place the seared sea bass on top. Lastly, garnish with a sprinkle of minced chives and enjoy!<\/p>\n [\/et_pb_text][et_pb_text admin_label=”Product Cards” _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”]<\/p>\nTools You\u2019ll Need Before You Start<\/strong><\/h4>\n
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How to Make Sea Bass With Chilean Sea Bass With Crab & Corn Chowder<\/strong><\/h2>\n
1. It\u2019s Time to Reel in the Chowder
<\/strong><\/h3>\n2. This Sea Bass is Sear-ously Perfect
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