Bobby Flay's Crab & Corn Chowder Recipe
A rich, creamy chowder marrying sweet corn and tender crab meat with a hint of cayenne and fresh thyme, inspired by Bobby Flay’s coastal twist on New England classics.
Ingredients
Soup Base
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 onion chopped
- 2 celery stalks chopped
- 2 medium Yukon Gold potatoes diced
- 4 cups corn kernels
- 4 cups chicken stock
- 1 tsp fresh thyme leaves
- 0.25 tsp cayenne pepper
- salt and pepper to taste
Finish & Garnish
- 1 cup heavy cream
- 8 ounces lump crab meat
Instructions
Soup Base
- Melt butter with olive oil in a large pot over medium heat. Add chopped onion and celery; sauté until translucent, about 5 minutes.
- Stir in diced potatoes and corn kernels; cook 2 minutes more, coating them in the flavored fat.
- Pour in chicken stock, add thyme and cayenne. Bring to a gentle boil, then reduce heat and simmer until potatoes are tender, about 10 minutes.
Finish & Garnish
- Lower heat. Stir in heavy cream, then gently fold in crab meat. Warm through for 2 minutes without boiling. Season with salt and pepper.
Notes
Use fresh corn kernels for the best pop and sweetness.
Fold crab gently to keep lumps intact and maintain a luxurious texture.
Nutrition
Serving: 250gCalories: 350kcalCarbohydrates: 20g
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