Bobby Flay’s Crab & Corn Chowder Recipe
A rich and flavorful seafood soup blending sweet corn, tender lump crab meat, and aromatic spices.
Servings: 6 people
Calories: 350kcal
Cost: $15
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 0.5 cup chopped onion
- 0.5 cup chopped celery
- 2 cloves garlic minced
- 3 cups corn kernels
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 0.25 teaspoon dried thyme
- 0.25 teaspoon dried rosemary
- 2 tablespoons chopped fresh parsley
- 2 cups seafood stock
- 1 cup heavy cream
- 0.5 cup whole milk
- 1 pound lump crab meat
- Salt to taste
- Black pepper freshly ground, to taste
Instructions
- Heat olive oil in a large pot, add onions and celery; cook until softened. Add garlic and sauté until fragrant.
- Add spices to bloom their flavors.
- Add corn kernels and stir to combine.
- Pour in seafood stock and simmer briefly.
- Stir in heavy cream and milk to form a smooth base.
- Fold in lump crab meat gently.
- Season with salt and pepper, and garnish with parsley before serving.
Notes
Enjoy this chowder warm with fresh bread.