Bobby Flay’s Crab & Corn Chowder Recipe

Introduction

Bobby Flay’s Crab & Corn Chowder is a rich and comforting dish that perfectly balances sweet corn with delicate crab meat. This creamy, flavorful chowder is easy to make and brings a taste of the coast right to your table. It’s a great choice for a cozy meal any day of the week.

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, cooking until softened and translucent, about 5 to 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. Stir well to bloom the spices and release their aromas.
3. Step 3: Stir in the corn kernels, whether fresh or thawed frozen, and mix them evenly into the pot.
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 add the heavy cream and whole milk, stirring to combine smoothly with the stock for a creamy consistency.
6. Step 6: Gently fold in the lump crab meat, being careful to keep the pieces intact for the best texture.
7. Step 7: Season the chowder with salt and freshly ground black pepper to taste, enhancing the delicate flavors without overpowering them.
8. Step 8: Just before serving, sprinkle the chopped fresh parsley over the chowder to add a burst of color and fresh aroma.

Tips & Variations

• For a thicker chowder, mash some of the corn kernels before adding them to the pot.
• Swap seafood stock with chicken stock if unavailable, but seafood stock will give the most authentic flavor.
• Add diced potatoes for extra heartiness and texture.
• Adjust cayenne pepper to your preferred heat level for a milder or spicier chowder.

Storage

Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent curdling. If the chowder thickens too much after cooling, thin it with a splash of milk or stock when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned corn instead of fresh or frozen?

Yes, canned corn works in a pinch but drain it well before adding to avoid excess liquid that may thin the chowder.

Is it necessary to use lump crab meat?

While lump crab meat offers the best texture and flavor, you can use claw meat or a good quality canned crab if preferred or more budget-friendly.

Bobby Flay’s Crab & Corn Chowder Recipe

Print Recipe

★★★★★

4.4 from 100 reviews

Bobby Flay’s Crab & Corn Chowder is a rich and creamy seafood soup that combines succulent lump crab meat with sweet corn and aromatic spices. This comforting chowder features a velvety blend of heavy cream and seafood stock, infused with smoked paprika, cayenne, thyme, and rosemary, offering a deliciously layered coastal flavor perfect for any seafood lover.

• Author: Elias
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

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Aromatics

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

Spices & Herbs

• 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 tablespoons of chopped fresh parsley

Main Ingredients

• 3 cups of corn kernels (fresh or frozen)
• 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

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 they soften and become translucent, about 5-7 minutes. Then add 2 cloves of 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 chowder’s depth of flavor.
3. Incorporate Corn: Add 3 cups of corn kernels to the pot. Fresh corn adds vibrant sweetness while thawed frozen corn offers convenience.
4. Create the Base: Pour in 2 cups of seafood stock and bring the mixture to a gentle simmer to develop an authentic coastal flavor.
5. Introduce Creaminess: Gradually stir in 1 cup of heavy cream and 1/2 cup of whole milk, combining until the chowder achieves a smooth, creamy texture.
6. Add Crab Meat: Gently fold in 1 pound of lump crab meat, using fresh for sweet, succulent notes or canned for convenience without sacrificing taste.
7. Final Seasoning: Season with salt and freshly ground black pepper to your preference, balancing the dish without overpowering the delicate flavors.
8. Finishing Touches: Before serving, garnish with 2 tablespoons of chopped fresh parsley for a pop of color and fresh aroma.

Notes

• Use fresh crab meat for the best flavor, but high-quality canned crab can be a convenient substitute.
• Fresh corn provides a sweeter, more vibrant taste, but frozen corn works well and is easy to keep on hand.
• Adjust the amount of cayenne pepper according to your preferred spice level.
• For a thicker chowder, you can mash a small portion of the corn kernels before adding the cream.
• Serve with crusty bread or oyster crackers for a complete meal.

Keywords: crab chowder, corn chowder, seafood chowder, creamy soup, Bobby Flay recipe, lump crab meat, coastal soup