Bobby Flay’s Crab & Corn Chowder Recipe
Introduction
Bobby Flay’s Crab & Corn Chowder is a comforting, flavorful soup that combines sweet corn with tender crab meat. It’s rich, creamy, and subtly spiced, perfect for a cozy meal that feels both elegant and homey.
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
- Step 1: Heat the olive oil in a large pot over medium heat. Add the chopped onion and celery, stirring occasionally until softened and translucent, about 5-7 minutes. Add the minced garlic and cook until fragrant.
- Step 2: Stir in smoked paprika, cayenne pepper, dried thyme, and dried rosemary to bloom the spices and deepen the flavor.
- Step 3: Add the corn kernels to the pot, stirring to combine.
- Step 4: Pour in the seafood stock and bring the mixture to a gentle simmer to develop the chowder’s base.
- Step 5: Slowly add the heavy cream and whole milk, stirring smoothly to create a creamy texture.
- Step 6: Gently fold in the lump crab meat, being careful to keep the meat in chunks.
- Step 7: Season with salt and freshly ground black pepper to taste, balancing the flavors without overpowering the crab.
- Step 8: Before serving, sprinkle chopped fresh parsley over the chowder for a fresh, bright finish.
Tips & Variations
- Use fresh corn when in season for the sweetest flavor, or frozen corn for a convenient year-round alternative.
- For a thicker chowder, simmer a portion of the corn and then mash it before adding back to the pot.
- Swap seafood stock for chicken stock if unavailable, but expect a slightly different flavor profile.
- Adjust the cayenne pepper according to your preferred spice level—reduce for mild heat, increase for more kick.
Storage
Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to maintain the creamy texture and avoid curdling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned crab meat instead of fresh?
Yes, canned crab meat works well and offers convenience without sacrificing much flavor. Just be sure to drain it well before adding to the chowder.
Is it possible to make this chowder dairy-free?
To make a dairy-free version, substitute heavy cream and milk with coconut milk or another non-dairy cream alternative. The chowder’s richness will be slightly different but still delicious.
PrintBobby Flay’s Crab & Corn Chowder Recipe
Bobby Flay’s Crab & Corn Chowder is a rich and flavorful seafood soup that combines sweet corn, lump crab meat, and a blend of aromatic spices in a creamy base. This comforting chowder highlights the freshness of the sea with coastal-inspired ingredients and hearty textures, perfect for a satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 cloves garlic, minced
Vegetables & Seasonings
- 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)
Seasonings & Garnish
- 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 1/2 cup chopped onion and 1/2 cup chopped celery, stirring occasionally until they soften and become translucent, about 5-7 minutes. Introduce 2 cloves of minced garlic for additional aroma, stirring until fragrant.
- Spice It Up: Stir in 1/2 teaspoon of smoked paprika, 1/2 teaspoon of cayenne pepper, 1/4 teaspoon of dried thyme, and 1/4 teaspoon of dried rosemary. This will bloom the spices, enhancing the chowder’s depth.
- Incorporate Corn: Add 3 cups of corn kernels to the pot. Fresh corn should pop with vibrant sweetness, while thawed frozen corn works for convenience.
- Create the Base: Pour in 2 cups of seafood stock, bringing the mixture to a gentle simmer. The rich scent of the ocean should now be wafting through your kitchen, promising an authentic coastal flavor.
- Introduce Creaminess: Gradually add 1 cup of heavy cream and 1/2 cup of whole milk to the pot. Stir smoothly to combine, allowing the creamy texture to seamlessly incorporate with the stock.
- Add Crab Meat: Gently fold in 1 pound of lump crab meat. Fresh crab will deliver sweet, succulent notes, whereas quality canned crab offers convenience without compromising taste.
- Final Seasoning: Season with salt and freshly ground black pepper to your taste preference. Be sure to enhance, not overwhelm the delicate flavors.
- Finishing Touches: Before serving, garnish with 2 tablespoons of chopped fresh parsley. This will provide a burst of color and fresh aroma, brightening the chowder beautifully.
Notes
- Use fresh lump crab meat for the best flavor, but canned crab is an acceptable substitute.
- You can use either fresh or frozen corn depending on availability.
- Adjust the cayenne pepper to control the heat level to your preference.
- The chowder can be thickened by mashing some of the corn kernels or adding a slurry of flour and water before adding the seafood stock.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: crab chowder, corn chowder, seafood soup, Bobby Flay recipes, creamy chowder, lump crab recipe
