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

Bobby Flay’s Crab & Corn Chowder is a creamy seafood delight that combines sweet crab meat with tender potatoes, perfect for chilly evenings.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 bowls

Course: Soups

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 pound Lump Crab Meat Can substitute frozen crab meat (thaw and drain)
2 tablespoons Butter Can use olive oil for a lighter alternative
1 medium Onion (finely chopped) Yellow or white onion works well
2 cloves Garlic (minced) Fresh garlic is recommended for best results
2 stalks Celery (diced) Can omit if preferred
2 medium Potatoes (peeled and cubed) Yukon Gold or Russet potatoes are ideal
4 cups Chicken Broth Low-sodium broth can be used for less saltiness

For the Creaminess

1 cup Milk Substitutions include half-and-half or non-dairy alternative
1 cup Heavy Cream Can use additional milk or non-dairy cream alternative

For Flavoring

1 teaspoon Smoked Paprika Regular paprika can be used if smoked is unavailable
1 teaspoon Dried Thyme Fresh thyme can be substituted
to taste Salt and Pepper Adjust according to taste

For Garnish

2 tablespoons Fresh Parsley (chopped for garnish) Can substitute with chives or green onions

Equipment

Large pot

Method

Step‑by‑Step Instructions

Prepare the Vegetables: Finely chop the onion, mince the garlic, and dice the celery. Peel and cube the potatoes into bite-sized pieces.
Sauté the Aromatics: In a large pot, melt 2 tablespoons of butter over medium heat. Add chopped onion, minced garlic, and diced celery, sauté for 4-5 minutes.
Add Potatoes and Broth: Stir in potatoes and pour in chicken broth. Bring to a boil, then reduce to a simmer for 10-12 minutes.
Season the Chowder: Add smoked paprika, dried thyme, salt, and pepper to the pot. Stir well and allow to cook for 1 minute.
Incorporate Dairy: Slowly pour in milk and heavy cream while stirring continuously. Simmer for 5-7 minutes on low heat.
Add Crab Meat: Gently fold in lump crab meat and simmer for an additional 3-4 minutes until heated through.
Adjust Seasoning: Taste and adjust seasoning with more salt, pepper, or smoked paprika as needed.
Serve and Garnish: Ladle chowder into bowls and garnish with freshly chopped parsley. Enjoy!

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 27gProtein: 18gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 6mgCalcium: 15mgIron: 10mg

Notes

Fold gently to maintain crab meat texture. Monitor heat to prevent curdling after adding cream. Store leftovers in the refrigerator for up to 2 days.

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