Description
Bobby Flay’s Crab & Corn Chowder Recipe offers a creamy, satisfying experience that perfectly balances sweet crab meat with tender potatoes and aromatic vegetables. This delightful chowder is ideal for cozy dinners or special gatherings, providing warmth and heartiness with every bowl. Quick to prepare in just 40 minutes, it’s versatile enough to serve as a main dish or an elegant side. With fresh ingredients at its core, this chowder bursts with flavor and is easily customizable to suit your taste preferences. Whether you enjoy it on a chilly evening or serve it at a festive occasion, this chowder is sure to impress.
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, chopped for garnish
Instructions
- In a large pot over medium heat, melt the butter. Add the onion, garlic, and celery; sauté for about 4–5 minutes until softened.
- Stir in the cubed potatoes and pour in the chicken broth. Bring to a gentle boil then reduce heat to simmer for 10–12 minutes until potatoes are tender.
- Add smoked paprika, thyme, salt, and pepper; stir well to combine.
- Slowly incorporate the milk and heavy cream while stirring continuously; simmer for an additional 5–7 minutes without boiling.
- Gently fold in the lump crab meat and simmer for another 3–4 minutes until heated through.
- Taste and adjust seasoning if needed before serving. Ladle into bowls and garnish with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 82mg