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Bobby Flay’s Crab & Corn Chowder

Bobby Flay's Crab & Corn Chowder Recipe
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Bobby Flay’s Crab & Corn Chowder Recipe is a rich and creamy delight that perfectly blends the sweetness of crab meat with hearty vegetables. This chowder is ideal for cozy dinners, special gatherings, or any day when you crave something comforting. The luscious texture paired with a medley of flavors makes it a standout dish that everyone will adore. Easy to make and versatile in serving options, this chowder is not just a meal; it’s an experience that promises warmth and satisfaction with every spoonful.

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

  1. Prepare your ingredients by chopping the onion, mincing the garlic, dicing the celery, and cubing the potatoes.
  2. In a large pot over medium heat, melt the butter. Add the onion, garlic, and celery; sauté for about 4–5 minutes until softened.
  3. Stir in the cubed potatoes and pour in the chicken broth. Bring to a gentle boil before reducing to simmer for about 10–12 minutes until potatoes are tender.
  4. Season with smoked paprika, dried thyme, salt, and pepper; stir to combine.
  5. Slowly add milk and heavy cream while stirring continuously. Simmer for another 5–7 minutes without boiling.
  6. Gently fold in the lump crab meat and let it simmer for an additional 3–4 minutes to heat through.
  7. Adjust seasoning as needed before serving hot in bowls garnished with fresh parsley.

Nutrition

Find it online: https://myrecipestories.com/bobby-flays-crab-corn-chowder-recipe/