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Bobby Flay’s Crab & Corn Chowder

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A comforting bowl of chowder brimming with fresh seafood and sweet corn, perfect for chilly evenings.

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 shimmering.
  2. Add the chopped onion and celery, stirring until softened for about 5-7 minutes.
  3. Incorporate the minced garlic, cooking just until fragrant for about a minute.
  4. Stir in the smoked paprika, cayenne pepper, thyme, and rosemary, allowing the spices to bloom.
  5. Toss in the corn kernels and stir to combine.
  6. Pour in the seafood stock, bring to a gentle simmer.
  7. Gradually mix in heavy cream and whole milk, stirring to create a creamy base.
  8. Fold in the lump crab meat gently.
  9. Taste and season with salt and pepper as needed.
  10. Garnish with chopped fresh parsley before serving.

Notes

For added depth, roast the corn beforehand. If lump crab meat is unavailable, shredded crab or shrimp can be used.

Nutrition

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

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