Bobby Flay’s Crab & Corn Chowder Recipe

Introduction

Bobby Flay’s Crab & Corn Chowder is a creamy, flavorful dish that combines the sweetness of fresh corn with the delicate taste of lump crab meat. This comforting chowder is perfect for seafood lovers looking to enjoy a rich and aromatic meal at home.

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 the 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.
2. Step 2: Stir in smoked paprika, cayenne pepper, dried thyme, and dried rosemary to bloom the spices and deepen the flavor.
3. Step 3: Add the corn kernels to the pot, whether fresh for sweetness or thawed frozen for convenience.
4. Step 4: Pour in the seafood stock and bring the mixture to a gentle simmer to develop the chowder base.
5. Step 5: Gradually add the heavy cream and whole milk, stirring smoothly to combine with the stock for a creamy texture.
6. Step 6: Gently fold in the lump crab meat, taking care not to break up the crab too much.
7. Step 7: Season with salt and freshly ground black pepper to taste, balancing the flavors without overpowering the crab.
8. Step 8: Before serving, garnish with chopped fresh parsley to add color and a fresh aroma.

Tips & Variations

• For added depth, sauté a diced potato with the onion and celery before adding liquids to create a thicker chowder.
• Use fresh crab meat when possible for the best flavor, but high-quality canned crab is a great time-saving alternative.
• Adjust the cayenne pepper amount to control the heat level according to your preference.
• Add a splash of white wine to the seafood stock for an extra layer of flavor.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent curdling. Avoid boiling the chowder during reheating to preserve its creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen crab meat for this chowder?

Yes, frozen lump crab meat works well as a convenient alternative to fresh crab. Just thaw it completely before adding to the chowder.

Is it possible to make this chowder dairy-free?

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

Bobby Flay’s Crab & Corn Chowder Recipe

Print Recipe

★★★★★

4.8 from 52 reviews

Bobby Flay’s Crab & Corn Chowder is a rich and creamy seafood soup featuring succulent lump crab meat, sweet corn kernels, and a blend of aromatic spices. Simmered with seafood stock and finished with fresh parsley, this chowder delivers a comforting coastal flavor perfect for any occasion.

• Author: Sienna
• 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

Aromatics

• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 2 cloves garlic, minced

Vegetables & Spices

• 3 cups corn kernels (fresh or frozen)
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary

Liquids & Dairy

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

Seafood

• 1 pound lump crab meat (fresh or canned)

Finishing

• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley

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 soft and translucent, about 5-7 minutes. Add the minced garlic and stir until fragrant to build the chowder’s aromatic base.
2. Spice It Up: Stir in smoked paprika, cayenne pepper, dried thyme, and dried rosemary. Cooking these spices releases their flavors, deepening the chowder’s taste profile.
3. Incorporate Corn: Add corn kernels to the pot. Fresh corn will add a vibrant sweetness, while frozen corn provides convenience without sacrificing flavor.
4. Create the Base: Pour in seafood stock and bring the mixture to a gentle simmer. This infuses the chowder with rich coastal flavors and forms the soup’s foundation.
5. Introduce Creaminess: Gradually add heavy cream and whole milk, stirring smoothly to combine. This creates a silky texture that enriches the chowder.
6. Add Crab Meat: Gently fold in lump crab meat to preserve its delicate texture and sweet flavor. Use fresh for the best taste or canned for convenience.
7. Final Seasoning: Season the chowder with salt and freshly ground black pepper to taste, balancing and enhancing all the flavors without overpowering them.
8. Finishing Touches: Garnish the chowder with chopped fresh parsley just before serving to add a fresh aroma and bright color, elevating the presentation and taste.

Notes

• Fresh crab meat provides the best flavor, but high-quality canned lump crab meat works well in a pinch.
• Use fresh corn kernels when in season for optimal sweetness; frozen corn is a good year-round alternative.
• Adjust the amount of cayenne pepper to control the heat level according to your preference.
• Seafood stock can be substituted with clam juice or vegetable stock for a slightly different but still tasty base.
• For a thicker chowder, you can mash some of the corn kernels while cooking or add a slurry of flour and water before adding cream.

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