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Bobby Flay’s Crab & Corn Chowder

Bobby Flay’s Crab & Corn Chowder: A Cozy Comfort Bowl

Bobby Flay’s Crab & Corn Chowder combines succulent crab meat and a velvety broth for a comforting dish that's versatile and easy to prepare.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder Base
  • 1 pound Lump Crab Meat Substitution: Use frozen crab meat, thawed and drained.
  • 3 tablespoons Butter Alternative: Olive oil can be used for a dairy-free option.
  • 1 medium Onion Substitution: Shallots can be used for a milder flavor.
  • 2 cloves Garlic Substitution: Garlic powder can be used in a pinch.
  • 2 stalks Celery Substitution: Leeks can be used for a different flavor.
  • 2 medium Waxy Potatoes Note: Use waxy potatoes for better texture; avoid starchy types.
  • 4 cups Chicken Broth Substitution: Vegetable broth for a vegetarian option.
For the Creaminess
  • 1 cup Milk Substitution: Use half-and-half or non-dairy milk for a lighter option.
  • 1 cup Heavy Cream Substitution: Coconut cream can create a dairy-free version.
For the Flavor
  • 1 teaspoon Smoked Paprika Alternative: Regular paprika can be used for less smokiness.
  • 1 teaspoon Dried Thyme Substitution: Fresh thyme can enhance flavor.
  • Salt and Pepper Adjust to taste according to personal preference.
For Garnish
  • 2 tablespoons Fresh Parsley Alternative: Chives or dill can be used for different flavor notes.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. Begin by chopping one medium onion, mincing two cloves of garlic, dicing two stalks of celery, and cubing two medium waxy potatoes. Set the chopped ingredients aside in separate bowls.
  2. In a large pot, melt 3 tablespoons of butter over medium heat. Add the chopped onion, minced garlic, and diced celery, stirring occasionally for about 4-5 minutes.
  3. Once the aromatics are softened, add the cubed potatoes to the pot along with 4 cups of chicken broth. Bring the mixture to a boil, then reduce to a simmer. Let it cook for 10-12 minutes until the potatoes are fork-tender.
  4. Stir in 1 teaspoon of smoked paprika, 1 teaspoon of dried thyme, and salt and pepper to taste. Allow the chowder to simmer for an additional 2-3 minutes.
  5. Reduce the heat to low and gradually stir in 1 cup of milk and 1 cup of heavy cream, letting it simmer gently for 5-7 minutes.
  6. Gently fold in 1 pound of lump crab meat and let the chowder simmer for another 3-4 minutes until the crab is heated through.
  7. Taste the chowder and adjust the seasoning as needed. Let it simmer for another minute to let the flavors marry.
  8. Ladle the warm chowder into bowls and garnish each serving with fresh parsley. Serve immediately with crusty bread or oyster crackers.

Nutrition

Serving: 1bowlCalories: 420kcalCarbohydrates: 30gProtein: 20gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 700IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Gentle folding of crab meat keeps the texture delightful. Avoid boiling after adding cream to prevent curdling.

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