Bobby Flay’s Crab & Corn Chowder Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- Incorporate Corn: Add 3 cups of corn kernels to the pot, using fresh corn for vibrant sweetness or thawed frozen corn for convenience.
- 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.
- 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.
- Add Crab Meat: Gently fold in 1 pound of lump crab meat, whether fresh or canned, carefully mixing to maintain the delicate texture.
- Final Seasoning: Season the chowder with salt and freshly ground black pepper to taste, balancing the flavors without overwhelming the crab’s natural sweetness.
- 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
