Go Back
A delicious bowl of crab chowder with sweet corn and parsley, accompanied by crusty bread.
Print Recipe

Bobby Flay’s Crab & Corn Chowder Recipe

A rich and flavorful seafood soup blending sweet corn, tender lump crab meat, and aromatic spices.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup
Cuisine: American
Servings: 6 people
Calories: 350kcal
Author: 1

Ingredients

Base 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

Liquids and Crab

  • 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.