Description
Bobby Flay’s Crab & Corn Chowder Recipe is a heartwarming dish that beautifully blends sweet crab meat with fresh corn, vegetables, and creamy goodness. Perfect for cozy nights or festive gatherings, this chowder offers a rich texture and savory flavors that will satisfy any palate. With easy-to-follow steps and accessible ingredients, you can whip up this delightful soup in no time, making it an ideal choice for both family dinners and special occasions. Serve it warm with crusty bread, and you’ll have a comforting meal that feels just like home.
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
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare your ingredients by chopping the onion, garlic, celery, and cubing the potatoes.
- In a large pot over medium heat, melt the butter. Add onion, garlic, and celery; sauté for about 4–5 minutes until softened.
- Stir in the cubed potatoes and add chicken broth. Bring to a boil then reduce heat to simmer for 10–12 minutes until potatoes are tender.
- Season with smoked paprika, salt, and pepper; mix well.
- Slowly pour in milk and heavy cream while stirring continuously; let it simmer for another 5–7 minutes without boiling.
- Gently fold in the lump crab meat and let it heat through for about 3–4 minutes.
- Taste and adjust seasonings if necessary before serving garnished with chopped parsley.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 4g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 90mg