Bobby Flay’s Crab & Corn Chowder Recipe

Introduction

Bobby Flay’s Crab & Corn Chowder is a comforting and flavorful dish that combines sweet corn with tender crab meat in a creamy, spiced broth. Perfect for a cozy dinner, this chowder brings the taste of the coast right to your kitchen.

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 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and celery, stirring occasionally until softened and translucent, about 5–7 minutes. Stir in the minced garlic and cook until fragrant.
2. Step 2: Add the smoked paprika, cayenne pepper, dried thyme, and dried rosemary to the pot. Stir to bloom the spices and enhance the flavor.
3. Step 3: Add the corn kernels to the pot. Use fresh corn for a sweet, vibrant taste or thawed frozen corn for convenience.
4. Step 4: Pour in the seafood stock and bring the mixture to a gentle simmer, allowing the flavors to meld.
5. Step 5: Gradually stir in the heavy cream and whole milk, combining smoothly with the stock to create a creamy base.
6. Step 6: Gently fold in the lump crab meat, taking care to keep the crab as intact as possible for texture and presentation.
7. Step 7: Season with salt and freshly ground black pepper to taste. Adjust gently to maintain the delicate balance of flavors.
8. Step 8: Before serving, sprinkle with chopped fresh parsley for a fresh aroma and a pop of color.

Tips & Variations

• For extra richness, substitute half the seafood stock with clam juice or a mild fish broth.
• Use fresh corn when in season for the best sweetness, or frozen for convenience without compromising flavor.
• Adjust the cayenne pepper based on your preferred spice level to keep the chowder balanced.
• For a thicker chowder, mash some of the corn kernels before adding them to the pot.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. Avoid boiling once cream is added to keep the texture smooth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned crab meat instead of fresh?

Yes, canned lump crab meat works well in this recipe and offers convenience without sacrificing much flavor. Just be sure to drain it well before adding to the chowder.

Is there a way to make this chowder dairy-free?

You can substitute the heavy cream and whole milk with coconut milk or a dairy-free cream alternative. Keep in mind this will slightly change the flavor and texture of the chowder.

Bobby Flay’s Crab & Corn Chowder Recipe

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★★★★★

4.4 from 125 reviews

Bobby Flay’s Crab & Corn Chowder is a rich and creamy seafood soup bursting with sweet corn, flavorful crab meat, and a blend of aromatic spices. This comforting chowder combines fresh and smoky elements with a smooth, velvety texture, making it an ideal dish for seafood lovers seeking a warm and hearty meal.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Produce

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

Spices

• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• Salt and freshly ground black pepper, to taste

Liquids

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

Protein

• 1 pound lump crab meat (fresh or canned)

Instructions

1. Begin with Aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1/2 cup chopped onion and 1/2 cup chopped celery, stirring occasionally until softened and translucent, about 5-7 minutes. Add 2 cloves minced garlic and stir until fragrant.
2. Spice It Up: Stir in 1/2 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, 1/4 teaspoon dried thyme, and 1/4 teaspoon dried rosemary to bloom the spices and enhance the flavor depth.
3. Incorporate Corn: Add 3 cups of corn kernels to the pot, mixing well. Fresh corn brings natural sweetness, while frozen works for ease.
4. Create the Base: Pour in 2 cups seafood stock and bring the mixture to a gentle simmer, allowing the flavors to meld and the soup to thicken slightly.
5. Introduce Creaminess: Gradually stir in 1 cup heavy cream and 1/2 cup whole milk, blending smoothly to create a creamy texture.
6. Add Crab Meat: Gently fold in 1 pound lump crab meat, being careful to maintain the delicate chunks for a tender bite.
7. Final Seasoning: Season the chowder with salt and freshly ground black pepper to taste, enhancing without overpowering the subtle seafood flavors.
8. Finishing Touches: Before serving, garnish with 2 tablespoons chopped fresh parsley to add color and a fresh aromatic note.

Notes

• Use fresh crab meat for the best flavor; canned crab is a convenient alternative.
• Fresh or frozen corn can be used depending on availability and preference.
• Adjust cayenne pepper quantity based on desired spice level.
• Seafood stock can be substituted with vegetable or chicken stock if unavailable but will slightly alter the flavor.
• Serve with crusty bread for a complete meal.

Keywords: Crab chowder, corn chowder, seafood soup, creamy chowder, Bobby Flay recipe