Bobby Flay’s Crab & Corn Chowder Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- Incorporate Corn: Add 3 cups of corn kernels to the pot. Fresh corn adds vibrant sweetness while thawed frozen corn offers convenience.
- Create the Base: Pour in 2 cups of seafood stock and bring the mixture to a gentle simmer to develop an authentic coastal flavor.
- 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.
- 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.
- Final Seasoning: Season with salt and freshly ground black pepper to your preference, balancing the dish without overpowering the delicate flavors.
- 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
