Bobby Flay’s Crab & Corn Chowder

Bobby Flay’s Crab & Corn Chowder is a rich, comforting dish perfect for chilly evenings.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 bowls

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

Chowder Base

2 tablespoons butter or olive oil for a lighter option
1 large onion diced
1 stalk celery diced
2 cloves garlic minced
1/4 cup flour gluten-free flour optional
4 cups chicken broth or vegetable broth for a vegetarian option
2 cups fresh crab meat or canned crab as a substitute
1 cup sweet corn fresh or frozen

For Creaminess

1 cup heavy cream or milk/non-dairy alternatives

For Seasoning

to taste salt
to taste pepper freshly cracked
a pinch cayenne adjust to taste
1 teaspoon thyme or substitutes like dill or parsley

Equipment

large pot

Method

Cooking Steps

Melt butter in a large pot over medium heat. Add diced onion, diced celery, and minced garlic, sauté for about 5 minutes until the onion is translucent.
Sprinkle in the flour, stirring continuously for 2-3 minutes until it turns lightly golden.
Gradually whisk in chicken broth, bring to a simmer for about 10 minutes until it thickens slightly.
Fold in fresh crab meat and sweet corn, reduce heat to low, and cook for 5-7 minutes.
Stir in heavy cream and season with salt, pepper, cayenne, and thyme. Simmer for a few minutes before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 900mgPotassium: 500mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 8mgCalcium: 100mgIron: 2mg

Notes

Master the roux for depth of flavor. Choose fresh crab for the best results. You can prep the chowder base ahead of time and add cream just before serving.

Tried this recipe?

Let us know how it was!