Bobby Flay’s Crab & Corn Chowder Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- Incorporate Corn: Add corn kernels to the pot. Fresh corn will add a vibrant sweetness, while frozen corn provides convenience without sacrificing flavor.
- 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.
- Introduce Creaminess: Gradually add heavy cream and whole milk, stirring smoothly to combine. This creates a silky texture that enriches the chowder.
- 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.
- Final Seasoning: Season the chowder with salt and freshly ground black pepper to taste, balancing and enhancing all the flavors without overpowering them.
- 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
