Bobby Flay’s Crab & Corn Chowder Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- Introduce Creaminess: Slowly add the heavy cream and whole milk, stirring smoothly to blend the creamy texture with the stock, creating a luscious broth.
- 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.
- Final Seasoning: Season the chowder with salt and freshly ground black pepper to taste, enhancing the subtle flavors without overpowering the dish.
- 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
