Description

Bobby Flay’s Crab & Corn Chowder Recipe is a delightful and creamy dish that combines the sweetness of fresh crab meat with tender potatoes and aromatic vegetables. Perfect for any occasion, this chowder offers a comforting experience that warms the soul, making it ideal for cozy dinners or gatherings with family and friends. With its rich flavors and smooth texture, this soup is not only easy to prepare but also versatile enough to impress your guests. Whether served as a main course or a starter, this chowder is sure to become a favorite in your household.

Ingredients

Scale

1 pound lump crab meat
2 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
2 stalks celery, diced
2 medium potatoes, peeled and cubed
3 cups chicken broth
1 cup milk
1 cup heavy cream
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish

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Instructions

Prepare your ingredients by chopping the onion, mincing the garlic, dicing the celery, and cubing the potatoes.
In a large pot, melt butter over medium heat. Add onion, garlic, and celery; sauté for about 4–5 minutes until softened.
Stir in cubed potatoes and add chicken broth. Bring to a gentle boil then reduce heat to a simmer for about 10–12 minutes until potatoes are tender.
Season with smoked paprika, dried thyme, salt, and pepper; stir well.
Slowly add milk and heavy cream while stirring continuously. Simmer for an additional 5–7 minutes without boiling.
Gently fold in lump crab meat and simmer for another 3–4 minutes until heated through.
Taste and adjust seasoning if needed before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 3g
Sodium: 720mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 10g
Cholesterol: 80mg