Name: Irresistibly Creamy Bobby Flay’s Crab & Corn Chowder Delight Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tbsp butter; 0.5 cup onion, diced; 0.5 cup celery, diced; 2 cloves garlic, minced; 3 cups chicken stock (low-sodium recommended); 0.5 tsp Old Bay seasoning; 0.5 tsp salt; 0.25 tsp black pepper; 0.25 tsp cayenne pepper (adjust to heat preference); 2 cups corn (fresh or frozen); 1 cup heavy cream; 0.5 cup crab meat (fresh); 1 green onion, sliced; 2 tbsp fresh parsley, chopped

Description

Enjoy a rich and velvety Bobby Flay-inspired Crab & Corn Chowder that’s bursting with fresh seafood flavor and sweet corn. This creamy chowder features a perfect blend of aromatic sautéed vegetables, savory spices, and luscious cream, ideal for a comforting meal that serves four.

Ingredients

Scale

Base

2 tbsp butter
0.5 cup onion, diced
0.5 cup celery, diced
2 cloves garlic, minced

Broth and Seasoning

3 cups chicken stock (low-sodium recommended)
0.5 tsp Old Bay seasoning
0.5 tsp salt
0.25 tsp black pepper
0.25 tsp cayenne pepper (adjust to heat preference)

Main Ingredients

2 cups corn (fresh or frozen)
1 cup heavy cream
0.5 cup crab meat (fresh)

Garnish

1 green onion, sliced
2 tbsp fresh parsley, chopped

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Instructions

Melt Butter: In a large pot, melt the butter over medium heat until it sizzles, creating a rich base for your chowder.
Sauté Vegetables: Add the diced onion, celery, and minced garlic, and sauté until the vegetables are soft and fragrant, about 5 minutes.
Add Stock and Simmer: Pour in the chicken stock and bring the mixture to a gentle simmer, allowing the flavors to meld beautifully.
Season the Chowder: Stir in the Old Bay seasoning, salt, black pepper, and cayenne pepper to enhance the chowder with a hint of spice.
Add Corn and Cook: Mix in the corn and cook for another 10 minutes, stirring occasionally until the corn is tender and vibrant.
Blend Portion: Carefully blend a small portion of the chowder until creamy, then stir it back into the pot for perfect thickness.
Add Cream and Crab Meat: Gently mix in the heavy cream and fresh crab meat, heating through for an additional 5 minutes, creating a luscious finish.
Garnish and Serve: Ladle the chowder into bowls and garnish with sliced green onions and chopped parsley for a fresh touch.

Notes

Use fresh or frozen corn depending on availability; both work well.
Adjust cayenne pepper to your desired heat level for a mild to moderately spicy chowder.
Low-sodium chicken stock keeps seasoning flexible; adjust salt at the end if needed.
Blending a small portion of the chowder enhances creaminess without pureeing all ingredients.
Fresh crab meat is preferred, but canned or frozen crab can be substituted in a pinch.