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Bobby Flay’s Crab & Corn Chowder

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  • Author: Maria B. Evans
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4-6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Description

This creamy chowder blends sweet corn kernels with tender crab meat, enhanced by aromatic vegetables and a touch of spice. It’s a hearty soup that’s perfect for any season.


Ingredients

Units Scale
  • 4 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 celery stalks, finely chopped
  • 1 medium carrot, peeled and finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken or seafood stock
  • 2 cups heavy cream
  • 3 cups fresh or frozen corn kernels
  • 2 medium potatoes, peeled and diced
  • 1 teaspoon Old Bay seasoning
  • Salt and freshly ground black pepper, to taste
  • 1 pound lump crab meat, picked over for shells
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon fresh lemon juice

Instructions

  • Sauté the Aromatics:
    • In a large pot, melt the butter over medium heat.
    • Add the onion, celery, and carrot. Sauté until the vegetables are softened, about 5 minutes.
    • Add the garlic and cook for an additional minute.
  • Create the Roux:
    • Sprinkle the flour over the sautéed vegetables. Stir continuously for about 2 minutes to eliminate the raw flour taste.
  • Add Liquids and Simmer:
    • Gradually whisk in the stock, ensuring no lumps form.
    • Add the diced potatoes and bring the mixture to a boil.
    • Reduce the heat and let it simmer until the potatoes are tender, approximately 15 minutes.
  • Incorporate Corn and Seasonings:
    • Add the corn kernels and Old Bay seasoning to the pot.
    • Pour in the heavy cream.
    • Season with salt and freshly ground black pepper to taste.
    • Allow the chowder to simmer gently for another 10 minutes.
  • Add Crab Meat:
    • Gently fold in the lump crab meat, being careful not to break it apart.
    • Let the chowder heat through for about 5 minutes.
  • Finish and Serve:
    • Stir in the chopped parsley and fresh lemon juice.
    • Taste and adjust the seasoning if necessary.
    • Serve the chowder hot, garnished with additional parsley if desired.

Notes

  • Corn: Fresh corn kernels provide the best flavor, but frozen corn can be used when fresh is not available.
  • Crab Meat: For a more economical option, consider using a mix of lump and claw meat.
  • Spice Level: Adjust the Old Bay seasoning to your preference for spice and flavor intensity.

Nutrition

  • Calories: ~450
  • Sugar: 5g
  • Sodium: 900mg
  • Fat: 28g
  • Saturated Fat: 15g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 22g
  • Cholesterol: 100mg