Bonefish grill corn and crab chowder

Crab adds sweetness to this rich and creamy New England-style chowder with corn, smoky bacon, potatoes, and cream.

No time to make a homemade soup? Think again! You'll be ladling out steamy bowls of satisfying chowder in no time. Canned corn and crab blend beautifully in this creamy, colorful soup. —Sarah McClanahan, Raleigh, North Carolina

When it comes to heartwarming comfort food perfect for any season, Crawfish and Corn Chowder stands out. This dish is a celebration of flavor, combining sweet corn with the unique taste of crawfish in a creamy soup base, making it a beloved choice for both quiet evenings and festive gatherings. […]

If you’re looking for a meal that combines the sweetness of fresh corn with the delicate flavor of shrimp, this Sweet Corn and Shrimp Chowder is the perfect choice. Creamy, hearty, and packed with fresh ingredients, this chowder is a delightful way to warm up on a chilly evening or impress guests with an elegant appetizer.

Bobby Flay Crab Corn Chowder recipe is made with yellow onion, carrot, potato, extra-virgin olive oil, all-purpose flour, salt, chicken stock, sweet corn, white crabmeat, crème fraîche, and chives. This creamy and spicy Crab Corn Chowder recipe creates a comforting soup perfect for dinner or lunch that takes about 45 minutes to prepare and can serve up to 4 people.

This creamy shrimp and corn chowder will warm your heart and soul! It's sweet, smoky, and full of delicious flavor.

Bobby Flay’s Crab Corn Chowder, made with crabmeat, corn, potatoes, cream, and spices, serves 6 people the preparation and cooking time is about 1 hour.

Q I would like the recipe from Bonefish Grill for their Corn chowder lump crab soup. — Norman Ryder, Fort Lauderdale A. Based on the number of recipes I found while researching online, this i…

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This Shrimp and Corn Chowder is filled with sautéed vegetables, tender, juicy shrimp, and fresh sweet corn. Enjoy with a slice of crusty bread to sop up all of that rich and creamy (but still light!) broth.