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Bobby Flay’s Crab & Corn Chowder Recipe

Bobby Flay’s Crab & Corn Chowder Recipe
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5.1 from 26 reviews

Indulge in the rich and comforting flavors of Bobby Flay’s Crab & Corn Chowder. This creamy and hearty soup combines the sweetness of corn with the briny goodness of lump crab meat, elevated by a blend of aromatic spices. Perfect for a cozy night in or a special gathering with loved ones.

  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Aromatics:

  • 2 tablespoons of olive oil
  • 1/2 cup of chopped onion
  • 1/2 cup of chopped celery
  • 2 cloves of garlic, minced

Spices:

  • 1/2 teaspoon of smoked paprika
  • 1/2 teaspoon of cayenne pepper
  • 1/4 teaspoon of dried thyme
  • 1/4 teaspoon of dried rosemary

Other Ingredients:

  • 3 cups of corn kernels (fresh or frozen)
  • 2 cups of seafood stock
  • 1 cup of heavy cream
  • 1/2 cup of whole milk
  • 1 pound of lump crab meat (fresh or canned)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons of chopped fresh parsley

Instructions

  1. Begin with Aromatics: Heat olive oil in a pot, sauté onion and celery until soft, add garlic.
  2. Spice It Up: Add paprika, cayenne pepper, thyme, and rosemary; stir to enhance flavors.
  3. Incorporate Corn: Add corn kernels to the pot.
  4. Create the Base: Pour in seafood stock and simmer gently.
  5. Introduce Creaminess: Gradually add heavy cream and milk, stir to combine.
  6. Add Crab Meat: Fold in lump crab meat.
  7. Final Seasoning: Season with salt and pepper.
  8. Finishing Touches: Garnish with fresh parsley before serving.

Nutrition

Find it online: https://cookingwithsarah.com/bobby-flays-crab-and-corn-chowder-recipe/