Description

Experience the comforting delight of Bobby Flay’s Crab & Corn Chowder, a creamy and flavorful dish that transforms fresh ingredients into a hearty meal. This chowder combines sweet corn and tender crab meat, offering a rich texture and layered taste that will impress your guests at any gathering. Perfect for cozy dinners or casual get-togethers, this recipe is not only easy to follow but also adaptable to suit your preferences. Whether you serve it as a starter or the main dish, this chowder is sure to become a new favorite in your culinary repertoire.

Ingredients

Scale

2 tablespoons of olive oil
1/2 cup of chopped onion
1/2 cup of chopped celery
2 cloves of garlic, minced
3 cups of corn kernels (fresh or frozen)
1/2 teaspoon of smoked paprika
1/2 teaspoon of cayenne pepper
1/4 teaspoon of dried thyme
1/4 teaspoon of dried rosemary
2 cups of seafood stock
1 cup of heavy cream
1/2 cup of whole milk
1 pound of lump crab meat (either fresh or canned)
Salt and freshly ground black pepper, to taste
2 tablespoons of chopped fresh parsley

Instructions

Heat olive oil in a large pot over medium heat. Sauté chopped onion and celery until softened (5–7 minutes). Add minced garlic.
Stir in smoked paprika, cayenne pepper, dried thyme, and dried rosemary.
Add corn kernels and mix well.
Pour in seafood stock and bring to a gentle simmer.
Gradually stir in heavy cream and whole milk until combined.
Gently fold in lump crab meat, seasoning with salt and black pepper.
Garnish with chopped fresh parsley before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 6g
Sodium: 680mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 12g
Cholesterol: 80mg

Keywords: For added flavor, consider using homemade seafood stock. Feel free to swap out crab for shrimp or lobster for a different twist. Adjust spices according to your heat preference.