Name: Bobby Flay’s Crab & Corn Chowder Recipe – Creamy & Delicious
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 cups fresh or frozen corn kernels; 1 lb lump crab meat, picked over for shells; 1 tbsp olive oil; 1 medium onion, finely diced; 2 celery stalks, finely diced; 1 medium red bell pepper, finely diced; 3 garlic cloves, minced; 3 cups chicken or seafood stock; 2 cups heavy cream; 2 tbsp unsalted butter; 2 tbsp all-purpose flour; 1/2 tsp smoked paprika; 1/4 tsp cayenne pepper (optional); Salt and pepper, to taste; Fresh chives or parsley, chopped, for garnish

Description

This Crab & Corn Chowder combines the sweetness of fresh corn and succulent crab meat with a rich and creamy base. Inspired by Bobby Flay’s culinary flair, this dish is perfect for any season, delivering a satisfying balance of flavors and textures in every spoonful.

Ingredients

Units Scale

4 cups fresh or frozen corn kernels
1 lb lump crab meat, picked over for shells
1 tbsp olive oil
1 medium onion, finely diced
2 celery stalks, finely diced
1 medium red bell pepper, finely diced
3 garlic cloves, minced
3 cups chicken or seafood stock
2 cups heavy cream
2 tbsp unsalted butter
2 tbsp all-purpose flour
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (optional)
Salt and pepper, to taste
Fresh chives or parsley, chopped, for garnish

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Instructions

Sauté the Vegetables:
1. Heat olive oil in a large pot over medium heat. Add onion, celery, and red bell pepper. Cook until softened, about 5 minutes. Stir in garlic and cook for another minute.
Prepare the Base:
1. Add butter to the pot and let it melt. Stir in flour and cook for 1–2 minutes to form a roux. Gradually whisk in the chicken or seafood stock, ensuring no lumps remain.
Cook the Corn:
1. Add corn kernels to the pot and bring the mixture to a simmer. Cook for 10 minutes, stirring occasionally.
Blend for Creaminess:
1. Use an immersion blender to partially blend the soup, leaving some corn and vegetables whole for texture.
Add Cream and Spices:
1. Stir in the heavy cream, smoked paprika, cayenne pepper (if using), salt, and pepper. Simmer gently for 5 minutes.
Add Crab Meat:
1. Gently fold in the crab meat and cook until heated through, about 3 minutes. Avoid overmixing to keep the crab meat intact.
Serve:
1. Ladle the chowder into bowls, garnish with fresh chives or parsley, and serve warm with crusty bread or oyster crackers.

Notes

For extra flavor, roast the corn kernels before adding them to the soup.
Use canned crab meat as a substitute if fresh isn’t available.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 cup
Calories: 310
Sugar: 5g
Sodium: 670mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 14g
Cholesterol: 85mg