Bobby Flay’s Crab & Corn Chowder Recipe

Introduction

Bobby Flay’s Crab & Corn Chowder is a comforting, flavorful dish combining sweet corn and delicate crab meat in a creamy, spiced broth. Perfect for a cozy night in, this chowder brings a touch of coastal charm to your kitchen with every spoonful.

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, stirring occasionally until they soften and become translucent, about 5 to 7 minutes. Add the minced garlic and cook until fragrant, about 1 minute.
2. Step 2: Stir in smoked paprika, cayenne pepper, dried thyme, and dried rosemary to bloom the spices and enhance their flavors.
3. Step 3: Add the corn kernels to the pot, whether fresh for sweetness or thawed frozen for convenience, and stir to combine.
4. Step 4: Pour in the seafood stock and bring the mixture to a gentle simmer to develop the chowder’s base flavor.
5. Step 5: Gradually add the heavy cream and whole milk, stirring smoothly to create a creamy texture.
6. Step 6: Gently fold in the lump crab meat, being careful to keep the crab pieces intact for a tender, succulent bite.
7. Step 7: Season with salt and freshly ground black pepper to taste, balancing the flavors carefully.
8. Step 8: Before serving, garnish with chopped fresh parsley for a bright and fresh finish.

Tips & Variations

• Use fresh corn when in season for the sweetest flavor, but frozen corn works well year-round.
• For a thicker chowder, you can add a tablespoon of flour with the spices in step 2 to create a roux.
• Swap seafood stock with chicken stock if unavailable, though seafood stock adds the best depth.
• Adjust cayenne pepper to your preferred heat level or omit for a milder dish.
• Add diced potatoes to make the chowder more hearty and filling.

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 prevent curdling. Avoid boiling after adding cream to keep the texture smooth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned crab meat for this chowder?

Yes, quality canned lump crab meat works well and is a convenient alternative to fresh crab without sacrificing much flavor.

Is it possible to make this recipe dairy-free?

You can substitute the heavy cream and milk with coconut milk or a dairy-free cream alternative, but this will slightly change the chowder’s traditional creamy texture and flavor.

Bobby Flay’s Crab & Corn Chowder Recipe

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★★★★★

4.6 from 88 reviews

Bobby Flay’s Crab & Corn Chowder is a rich and flavorful seafood soup combining sweet corn, lump crab meat, and aromatic spices in a creamy broth. Perfect for a comforting meal, this chowder features a balance of smoky, spicy, and fresh flavors enhanced by fresh parsley and seafood stock.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Aromatics

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

Spices

• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary

Main Ingredients

• 3 cups corn kernels (fresh or frozen)
• 2 cups seafood stock
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 pound lump crab meat (fresh or canned)

Seasoning and 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 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.
3. Incorporate Corn: Add 3 cups of corn kernels to the pot, using fresh corn for vibrant sweetness or thawed frozen corn for convenience.
4. Create the Base: Pour in 2 cups of seafood stock and bring the mixture to a gentle simmer, allowing the rich ocean flavor to infuse the chowder.
5. Introduce Creaminess: Gradually stir in 1 cup heavy cream and 1/2 cup whole milk, blending smoothly with the stock to create a creamy texture.
6. Add Crab Meat: Gently fold in 1 pound of lump crab meat, whether fresh or canned, carefully mixing to maintain the delicate texture.
7. Final Seasoning: Season the chowder with salt and freshly ground black pepper to taste, balancing the flavors without overwhelming the crab’s natural sweetness.
8. Finishing Touches: Before serving, garnish with 2 tablespoons of chopped fresh parsley for a burst of color and fresh aroma that brightens the dish.

Notes

• Fresh corn kernels provide the best sweetness, but frozen corn is a convenient alternative.
• Use lump crab meat for the best texture, but quality canned crab meat can be used if fresh is unavailable.
• Adjust the cayenne pepper to control the chowder’s spiciness.
• Seafood stock can be substituted with clam juice or fish stock for a different ocean flavor.
• Serve the chowder with crusty bread or oyster crackers for added texture.

Keywords: Crab chowder, corn chowder, seafood soup, Bobby Flay recipes, creamy chowder, seafood chowder