Bobby Flay’s Crab & Corn Chowder: A Cozy Bowl of Comfort

Bobby Flay’s Crab & Corn Chowder is a creamy delight that merges fresh crab with sweet corn, perfect for chilly evenings.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 bowls

Course: Dinner

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chowder

1 pound fresh crab meat or canned crab for a quicker option
1 cup sweet corn frozen corn is a great alternative
1 medium onion diced
1 stalk celery finely diced
2 cloves garlic minced
2 tablespoons butter or olive oil
1/4 cup flour use gluten-free if needed
4 cups chicken broth or vegetable broth for vegetarian option
1 cup heavy cream or whole milk/non-dairy cream for lighter option

For Seasoning

to taste salt
to taste pepper preferably freshly ground
1/4 teaspoon cayenne use cautiously
1 teaspoon thyme or dill/parsley for variety

Equipment

large pot

Method

Step-by-Step Instructions

Melt butter in a large pot over medium heat. Add diced onion, celery, and minced garlic. Cook for about 5 minutes until softened.
Sprinkle in flour and stir continuously for 2-3 minutes to form a roux.
Gradually whisk in chicken broth, dissolving lumps. Bring to a gentle simmer and let thicken for 10 minutes.
Fold in fresh crab meat and sweet corn. Cook for 5-7 minutes over medium heat.
Stir in heavy cream and season with salt and pepper to taste. Optional: Blend part of the chowder for a creamier texture.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 15gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 750mgPotassium: 500mgFiber: 2gSugar: 6gVitamin A: 10IUVitamin C: 5mgCalcium: 6mgIron: 6mg

Notes

This chowder is adaptable. Feel free to substitute crab for shrimp or add extra veggies like potatoes or carrots.

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