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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 creamy, comforting delight that perfectly balances the sweetness of lump crab meat with tender potatoes and aromatic vegetables. Ideal for cozy dinners or gatherings, this chowder not only satisfies your cravings but also impresses guests with its rich flavors and smooth texture. With a hint of smoked paprika and dried thyme, each spoonful offers a warm embrace, making it the perfect dish for any occasion. Easy to prepare in under an hour, this chowder is sure to become a family favorite.

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 the vegetables by chopping the onion, mincing the garlic, dicing the celery, and cubing the potatoes.
  2. In a large pot over medium heat, melt butter. Add onion, garlic, and celery; sauté for about 4–5 minutes until softened.
  3. Stir in cubed potatoes and add chicken broth. Bring to a gentle boil, then reduce heat to simmer for about 10–12 minutes until potatoes are tender.
  4. Season with smoked paprika, dried thyme, salt, and pepper.
  5. Slowly stir in milk and heavy cream; simmer for an additional 5–7 minutes without boiling.
  6. Gently fold in lump crab meat and simmer for another 3–4 minutes.
  7. Adjust seasoning if necessary before serving hot garnished with fresh parsley.

Nutrition

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

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