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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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/bobby-flays-crab-and-corn-chowder-recipe/