Description
Bobby Flay’s Crab & Corn Chowder is a hearty, creamy soup loaded with sweet corn, tender crab meat, and savory vegetables. This comforting bowl is packed with rich flavor and is perfect for cozy dinners or elegant entertaining.
Ingredients
- 2 tablespoons olive oil
- 1/2 cup onion, finely chopped
- 1/2 cup celery, finely chopped
- 1/2 cup red bell pepper, finely chopped
- 2 cloves garlic, minced
- 4 cups corn kernels (fresh or frozen)
- 2 cups chicken broth
- 1 cup heavy cream
- 1 pound crab meat (preferably lump or jumbo)
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 tablespoon lemon juice
- 1 tablespoon butter
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion, celery, and red bell pepper, and sauté for 4–5 minutes, or until softened.
2. Add garlic and cook for another 30 seconds, until fragrant.
3. Stir in the corn kernels, chicken broth, and paprika. Bring to a simmer and cook for 10 minutes.
4. Add the heavy cream and simmer for an additional 5 minutes.
5. Gently fold in the crab meat and butter. Let it simmer for another 3–4 minutes, allowing the flavors to combine.
6. Season with salt and pepper to taste, then stir in lemon juice.
7. Ladle the chowder into bowls and garnish with fresh parsley.
Notes
For best flavor, use fresh lump or jumbo crab meat.
You can use frozen corn if fresh isn’t available.
Add a pinch of cayenne pepper for a bit of heat.
Serve with crusty bread or oyster crackers.
This chowder can be made ahead and reheated gently on the stovetop — avoid boiling once the crab is added to preserve its texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 95mg