Bobby Flay’s Crab & Corn Chowder Recipe

Introduction

Bobby Flay’s Crab & Corn Chowder is a comforting and flavorful seafood soup that combines sweet corn, tender lump crab meat, and a creamy, spiced broth. It’s perfect for a cozy dinner or entertaining guests with a taste of the coast.

Ingredients

• 2 tablespoons of olive oil
• 1/2 cup of chopped onion
• 1/2 cup of chopped celery
• 2 cloves of garlic, minced
• 3 cups of corn kernels (fresh or frozen)
• 1/2 teaspoon of smoked paprika
• 1/2 teaspoon of cayenne pepper
• 1/4 teaspoon of dried thyme
• 1/4 teaspoon of dried rosemary
• 2 cups of seafood stock
• 1 cup of heavy cream
• 1/2 cup of whole milk
• 1 pound of lump crab meat (fresh or canned)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons of chopped fresh parsley

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add chopped onion and celery, stirring occasionally until they soften and become translucent, about 5 to 7 minutes. Add minced garlic and cook until fragrant, about 1 minute.
2. Step 2: Stir in smoked paprika, cayenne pepper, dried thyme, and dried rosemary to bloom the spices and deepen the flavors.
3. Step 3: Add corn kernels to the pot and stir to combine. Use fresh corn for vibrant sweetness or thawed frozen corn for convenience.
4. Step 4: Pour in seafood stock and bring the mixture to a gentle simmer, allowing the flavors to meld and the base to develop.
5. Step 5: Slowly stir in heavy cream and whole milk, mixing smoothly to create a creamy, rich texture.
6. Step 6: Gently fold in lump crab meat, being careful not to break up the pieces. Both fresh and canned crab work well for this recipe.
7. Step 7: Season with salt and freshly ground black pepper to taste, enhancing the delicate seafood and spice balance without overpowering it.
8. Step 8: Garnish with chopped fresh parsley just before serving to add a bright, fresh aroma and a pop of color.

Tips & Variations

• Use fresh corn in season for the sweetest flavor; otherwise, frozen corn is a great convenient option.
• For a thicker chowder, mash a few corn kernels while cooking or add a small amount of potato.
• Adjust cayenne pepper to your spice preference, reducing it if you prefer a milder chowder.
• Substitute seafood stock with clam juice or fish broth if unavailable.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the cream from curdling. Stir occasionally until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use imitation crab meat?

While imitation crab can be used, it lacks the delicate sweetness and texture of real lump crab meat. For the best flavor, fresh or good-quality canned lump crab is recommended.

Can I make this chowder ahead of time?

Yes, this chowder can be prepared a day in advance and stored in the refrigerator. Reheat gently before serving, but add crab meat right before serving if you want it to remain tender and fresh-tasting.

Bobby Flay’s Crab & Corn Chowder Recipe

Print Recipe

★★★★★

4.5 from 61 reviews

Bobby Flay’s Crab & Corn Chowder is a rich, creamy soup that beautifully balances the sweetness of fresh corn and succulent lump crab meat with a blend of aromatic spices and herbs. This comforting chowder features a savory base of sautéed onions, celery, and garlic, simmered with seafood stock, then enriched with heavy cream and whole milk. Finished with fresh parsley, this chowder delivers a delicious coastal flavor perfect for a hearty meal.

• Author: Logan
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 2 cloves garlic, minced
• 3 cups corn kernels (fresh or frozen)

Spices & Herbs

• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 2 tablespoons chopped fresh parsley

Liquids & Dairy

• 2 cups seafood stock
• 1 cup heavy cream
• 1/2 cup whole milk

Protein

• 1 pound lump crab meat (fresh or canned)

Seasonings

• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Begin with Aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and celery, stirring occasionally, until they soften and become translucent, about 5-7 minutes. Add the minced garlic and stir until fragrant, releasing an inviting aroma.
2. Spice It Up: Stir in smoked paprika, cayenne pepper, dried thyme, and dried rosemary. Cooking the spices with the aromatics helps to bloom them, intensifying the chowder’s flavor profile.
3. Incorporate Corn: Add the corn kernels to the pot. Use fresh corn for a vibrant sweetness, or thawed frozen corn for convenience without compromising taste.
4. Create the Base: Pour in the seafood stock, stirring to combine, and bring the mixture to a gentle simmer. This will infuse the chowder with a rich, oceanic essence.
5. Introduce Creaminess: Slowly add the heavy cream and whole milk, stirring smoothly to blend the creamy texture with the stock, creating a luscious broth.
6. Add Crab Meat: Carefully fold in the lump crab meat, preserving its delicate texture and flavor. Use fresh crab for natural sweetness or canned for easy preparation.
7. Final Seasoning: Season the chowder with salt and freshly ground black pepper to taste, enhancing the subtle flavors without overpowering the dish.
8. Finishing Touches: Garnish with freshly chopped parsley before serving. This adds a bright, fresh note and a pop of color to the chowder.

Notes

• You can use either fresh or canned lump crab meat depending on availability and convenience.
• Frozen corn kernels are a great substitute for fresh corn and still provide great flavor.
• Adjust the cayenne pepper quantity based on your preferred level of heat.
• For a lighter version, substitute half-and-half for heavy cream.
• This chowder pairs wonderfully with crusty bread or oyster crackers.

Keywords: crab chowder, corn chowder, seafood soup, creamy chowder, Bobby Flay recipe, crab recipes, summer chowder, corn recipes