Description

A creamy, savory coastal chowder combining sweet corn, tender lump crab meat, and aromatic spices. Inspired by Bobby Flay’s signature style, this dish delivers the perfect balance of freshness, richness, and comfort in every spoonful. Easy to prepare and adaptable for gluten-free, dairy-free, or vegan diets, it’s a restaurant-quality soup that’s perfect for weeknight dinners, family gatherings, or special occasions.

Ingredients

Scale

For the Chowder:

2 tablespoons olive oil
½ cup chopped onion
½ cup chopped celery
2 cloves garlic, minced
3 cups corn kernels (fresh or frozen)
½ teaspoon smoked paprika
½ teaspoon cayenne pepper
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
2 cups seafood stock
1 cup heavy cream
½ cup whole milk
1 pound lump crab meat (fresh or canned)
Salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley (for garnish)

Optional Additions or Substitutions:

For vegan version: use vegetable stock, coconut cream, and almond milk
For low-sodium option: use low-sodium stock and reduce added salt
For variety: add diced potatoes, roasted red peppers, or spinach

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Instructions

Heat olive oil in a large pot over medium heat.
Add chopped onion and celery; cook for 5–7 minutes until softened.
Stir in minced garlic and cook for 30 seconds until fragrant.
Add smoked paprika, cayenne pepper, thyme, and rosemary; cook for 1–2 minutes to release aroma.
Add corn kernels and stir to combine.
Pour in seafood stock and bring to a gentle simmer for 5–7 minutes.
Gradually add heavy cream and milk, stirring continuously to create a creamy base.
Gently fold in the crab meat and heat through without boiling (to avoid breaking down the crab).
Season with salt and black pepper to taste.
Garnish with chopped parsley before serving warm.

Notes

Use high-quality lump crab meat for the best flavor and texture.
Avoid boiling after adding cream to prevent curdling.
Simmer uncovered for a thicker chowder or covered for a thinner consistency.
For a lighter version, substitute half-and-half for the cream.
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
Reheat gently on the stove, stirring to maintain creaminess.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup, Main Course
Method: Stovetop
Cuisine: American, Coastal

Nutrition

Serving Size: 1 bowl (approx. 1½ cups)
Calories: 310
Sugar: 6g
Sodium: 620mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 18g
Cholesterol: 85mg