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Bobby Flay’s Crab & Corn Chowder Recipe

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★★★★★

4.9 from 82 reviews

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.

Ingredients

Scale

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

  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. Introduce 2 cloves of minced garlic for additional aroma, stirring until fragrant.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Final Seasoning: Season with salt and freshly ground black pepper to your taste preference. Be sure to enhance, not overwhelm the delicate flavors.
  8. 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

Find it online: https://miarosetti.com/bobby-flays-crab-and-corn-chowder-recipe/