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Bobby Flay’s Crab & Corn Chowder Recipe

Bobby Flay’s Crab & Corn Chowder Recipe for Cozy Nights

Indulge in Bobby Flay’s Crab & Corn Chowder recipe, a creamy goodness that warms your soul.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 cups
Course: Soups
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chowder Base
  • 1 pound Lump Crab Meat Frozen crab meat works well if fully thawed and drained.
  • 2 tablespoons Butter Olive oil is a great lighter substitute.
  • 1 small Onion Finely chopped; shallots can offer a milder taste.
  • 2 cloves Garlic Minced; fresh garlic is best for maximum flavor.
  • 2 stalks Celery Diced; leeks can add an interesting twist.
  • 2 medium Potatoes Peeled and cubed; sweet potatoes can sweeten things up pleasantly.
  • 3 cups Chicken Broth Vegetable broth makes a great vegetarian option.
  • 1 cup Milk Half-and-half offers an extra luxurious richness.
  • 1 cup Heavy Cream Coconut cream is a fantastic non-dairy alternative.
Seasoning
  • 1 teaspoon Smoked Paprika Regular paprika can substitute if you prefer less smoke.
  • 1/2 teaspoon Dried Thyme Fresh thyme brightens the flavor even more.
  • Salt and Pepper Essential for perfect seasoning; adjust to suit your taste!
Finish
  • Fresh Parsley Chopped, for garnish; chives or green onions work beautifully as substitutes.

Equipment

  • large pot

Method
 

Preparation
  1. Finely chop the onion, mince the garlic, and dice the celery. Peel and cube the potatoes uniformly to ensure even cooking.
  2. In a large pot, melt 2 tablespoons of butter over medium heat.
  3. Add the chopped onion, minced garlic, and diced celery to the pot. Sauté for about 4-5 minutes.
  4. Stir in the cubed potatoes and pour in 3 cups of chicken broth. Bring to a gentle boil, then reduce to a simmer.
  5. Cook for 10-12 minutes until the potatoes are tender.
  6. Mix in 1 teaspoon of smoked paprika, ½ teaspoon of dried thyme, and season with salt and pepper.
  7. Gradually pour in 1 cup of milk and 1 cup of heavy cream while stirring continuously.
  8. Gently fold in 1 pound of lump crab meat into the chowder. Simmer for about 3-4 minutes.
  9. Taste and adjust the seasoning. Ladle the chowder into bowls, garnish with parsley, and serve immediately.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 25gProtein: 15gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 400IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

For best quality, enjoy the chowder fresh rather than frozen. Use quality crab meat for optimal texture and sweetness.

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