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Bobby Flay’s Crab & Corn Chowder

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A creamy and hearty chowder that captures the essence of summer with sweet corn and rich crab flavors.

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 the olive oil in a large pot over medium heat until it shimmers.
  2. Add the chopped onion and celery, stirring until softened, about 5-7 minutes.
  3. Stir in the minced garlic until fragrant, then add smoked paprika, cayenne pepper, thyme, and rosemary.
  4. Toss in the corn kernels, stirring to coat.
  5. Pour the seafood stock into the pot and bring to a gentle simmer.
  6. Slowly add the heavy cream and whole milk, stirring to combine.
  7. Fold in the lump crab meat carefully.
  8. Taste and season with salt and freshly ground black pepper.
  9. Garnish with freshly chopped parsley before serving hot.

Notes

For a lighter chowder, you can replace some or all of the heavy cream with half-and-half.

Nutrition

Find it online: https://pinrecipezbylinaa.com/crab-chowder-recipe-bobby-flay-2/

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