Bobby Flay’s Crab & Corn Chowder: Comfort in Every Spoonful

Bobby Flay’s Crab & Corn Chowder is a comforting dish that combines sweet corn and succulent crab for an indulgent yet budget-friendly meal.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Soups

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chowder

1 pound Fresh crab meat Canned works if fresh is unavailable.
2 cups Sweet corn Fresh is best, but frozen is an alternative.
2 tablespoons Butter Can substitute with olive oil.
1 medium Onion Diced.
2 cloves Garlic Minced.
1 teaspoon Thyme Fresh or dried.
1 cup Cream or milk Half-and-half adds extra richness.
4 cups Chicken or vegetable stock Low-sodium preferred.
to taste Salt For seasoning.
to taste Pepper For seasoning.

Equipment

large pot
Blender

Method

Step-by-Step Instructions

Melt butter over medium heat in a large pot. Add diced onion and sauté for 4-5 minutes until translucent. Stir in minced garlic and thyme, cooking for an additional minute.
Add sweet corn and stock to the pot. Season with salt and pepper. Bring to a gentle simmer over medium-high heat, stirring occasionally for 5-7 minutes.
Fold in the fresh crab meat, allowing it to heat through for about 10 minutes.
Scoop out 1 cup of chowder, blend until smooth, and return it to the pot for a creamy texture.
Stir in cream or milk, adjust for creaminess, and let it simmer for 5 minutes. Taste and adjust seasoning if needed.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 700mgPotassium: 700mgFiber: 2gSugar: 4gVitamin A: 400IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or up to 2 months in the freezer. Reheat gently to avoid boiling the crab.

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