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Bobby Flay’s Crab & Corn Chowder

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A creamy chowder featuring luscious crab meat and sweet corn, perfect for a comforting meal.

Ingredients

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  • 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
  • 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
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons of chopped fresh parsley

Instructions

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and celery, stirring until softened, about 5-7 minutes.
  2. Add minced garlic until fragrant, stirring to infuse the oil with flavor.
  3. Stir in smoked paprika, cayenne pepper, thyme, and rosemary to bloom the spices, allowing their essence to fill the pot.
  4. Add corn kernels to the pot, letting their natural sweetness begin to shine.
  5. Pour in seafood stock and bring to a gentle simmer, allowing the flavors to meld together beautifully.
  6. Gradually add heavy cream and whole milk, stirring to combine and create that luxuriously creamy texture.
  7. Gently fold in the lump crab meat, making sure not to break it apart too much.
  8. Season with salt and black pepper to taste, adjusting according to your preference.
  9. Garnish with chopped fresh parsley before serving—this simple touch elevates the presentation and offers a fresh, herbal flavor.

Notes

For a lighter version, substitute some of the heavy cream with half-and-half or a plant-based cream alternative.

Nutrition

Find it online: https://tashirecipez.com/bobby-flay-crab-and-corn-chowder-recipe/

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