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Bobby Flay’s Crab & Corn Chowder

Bobby Flay’s Crab & Corn Chowder: A Creamy Comfort Classic

Bobby Flay's Crab & Corn Chowder is a creamy, comforting dish perfect for fall.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder
  • 1 pound lump crab meat use thawed frozen crab for convenience
  • 2 tablespoons butter adds richness
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 2 stalks celery diced
  • 2 medium potatoes peeled and cubed
  • 4 cups chicken broth can substitute with vegetable broth
  • 1 cup milk non-dairy alternatives are fine
  • 1 cup heavy cream half-and-half or coconut cream can be used
  • 1 teaspoon smoked paprika for smokiness
  • 1 teaspoon dried thyme can use fresh thyme
  • salt and pepper to taste
  • fresh parsley for garnish
Optional Garnishes
  • crusty bread for dipping
  • oyster crackers optional

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Finely chop the onion, dice the celery, and mince the garlic. Peel and cube the potatoes, ensuring they're the same size for even cooking.
  2. Melt butter in a large pot over medium heat. Add onion, garlic, and celery, and sauté for 4–5 minutes until soft.
  3. Stir in cubed potatoes and add chicken broth. Bring to a gentle boil, then reduce heat and simmer uncovered for 10–12 minutes.
  4. Season with smoked paprika, thyme, salt, and pepper. Simmer for an additional 2–3 minutes.
  5. Slowly stir in milk and heavy cream. Keep heat low and warm through for 5–7 minutes without boiling.
  6. Gently fold in crab meat and let simmer for 3–4 minutes.
  7. Taste and adjust seasoning if needed, adding lemon juice for brightness if desired.
  8. Ladle chowder into bowls, garnish with parsley, and serve with crusty bread or oyster crackers.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 15gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1.5mg

Notes

Gently fold in crab meat to preserve its chunks. Avoid boiling after adding dairy to prevent curdling. For a thicker chowder, mash some potatoes before adding crab.

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