Description

Bobby Flay’s Crab & Corn Chowder is a delightful blend of sweet corn and succulent crab, creating a creamy and rich dish that’s perfect for cozy dinners or special gatherings. This chowder embodies comfort food at its finest, featuring a medley of spices that elevate its taste to restaurant-quality. With straightforward preparation steps, this recipe is accessible for cooks of all skill levels. Serve it as a starter or enjoy it as a main course; either way, your guests will be impressed with this hearty seafood soup. Dive into this comforting bowl of deliciousness that promises to warm you from the inside out!

Ingredients

Scale

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

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Instructions

Heat olive oil in a large pot over medium heat. Add chopped onion and celery; cook until softened, about 5–7 minutes. Stir in minced garlic.
Add smoked paprika, cayenne pepper, thyme, and rosemary to bloom the spices.
Stir in corn kernels and pour in seafood stock; bring to a gentle simmer.
Gradually add heavy cream and whole milk; mix until smooth.
Fold in lump crab meat gently; season with salt and pepper to taste.
Garnish with fresh parsley before serving.

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

Nutrition

Serving Size: 1 cup (240g)
Calories: 370
Sugar: 5g
Sodium: 820mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 14g
Cholesterol: 85mg