Bobby Flay’s Crab & Corn Chowder Recipe

Introduction

Bobby Flay’s Crab & Corn Chowder is a comforting and flavorful dish that combines sweet corn and delicate crab meat in a creamy, spiced broth. This chowder is perfect for a cozy dinner, delivering a taste of the coast 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 olive oil in a large pot over medium heat. Add chopped onion and celery, stirring occasionally until softened and translucent, about 5 to 7 minutes. Add minced garlic and cook until fragrant.
2. Step 2: Stir in smoked paprika, cayenne pepper, dried thyme, and dried rosemary. Let the spices bloom for a moment to deepen their flavor.
3. Step 3: Add corn kernels to the pot. Use fresh corn for sweetness or frozen for convenience.
4. Step 4: Pour in seafood stock and bring the mixture to a gentle simmer to meld the flavors.
5. Step 5: Slowly stir in heavy cream and whole milk, combining them smoothly with the simmering broth.
6. Step 6: Gently fold in lump crab meat, being careful to keep the pieces intact for texture.
7. Step 7: Season the chowder with salt and freshly ground black pepper according to taste, enhancing the delicate flavors without overpowering them.
8. Step 8: Just before serving, sprinkle chopped fresh parsley on top to add color and fresh aroma.

Tips & Variations

• For a richer chowder, substitute half of the whole milk with more heavy cream.
• Use quality canned crab if fresh is not available, but drain well to avoid excess moisture.
• Add diced potatoes for a heartier version of this chowder.
• Adjust cayenne pepper to control the heat level to your preference.
• Fresh herbs like dill or chives can be used instead of parsley for a different flavor profile.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally to prevent curdling. Avoid boiling the chowder when reheating to maintain its creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chowder ahead of time?

Yes, the chowder can be prepared a day in advance and stored in the refrigerator. Reheat gently before serving to retain its creamy consistency.

What can I use if I don’t have seafood stock?

If seafood stock is unavailable, substitute with chicken or vegetable stock, but adding a splash of fish sauce or a pinch of seaweed can help mimic the seafood flavor.

Bobby Flay’s Crab & Corn Chowder Recipe

Print Recipe

★★★★★

4.9 from 78 reviews

Bobby Flay’s Crab & Corn Chowder is a rich and flavorful seafood soup that combines fresh corn, tender lump crab meat, and aromatic spices in a creamy broth. Perfect as a comforting starter or a light main dish, this chowder offers a delightful balance of coastal flavors with a subtle kick of cayenne pepper.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Base and Aromatics

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

Main Ingredients

• 3 cups corn kernels (fresh or frozen)
• 1 pound lump crab meat (fresh or canned)

Spices and Herbs

• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley

Liquids

• 2 cups seafood stock
• 1 cup heavy cream
• 1/2 cup whole milk

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 softened and translucent, about 5-7 minutes. Then add 2 cloves minced garlic and cook 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. Cook briefly to bloom the spices and release their flavors into the aromatics.
3. Incorporate Corn: Add 3 cups of corn kernels to the pot. Use fresh corn for a sweet flavor or frozen thawed corn for convenience. Stir to combine with the aromatics and spices.
4. Create the Base: Pour in 2 cups seafood stock and bring the mixture to a gentle simmer. This will infuse the chowder with a rich seafood flavor and soften the corn.
5. Introduce Creaminess: Gradually add 1 cup heavy cream and 1/2 cup whole milk while stirring continuously to create a smooth, creamy broth.
6. Add Crab Meat: Gently fold in 1 pound lump crab meat, being careful not to break up the lumps. Use fresh crab for a sweeter taste or canned crab for convenience without losing flavor.
7. Final Seasoning: Season the chowder with salt and freshly ground black pepper to taste, balancing the flavors without overwhelming the delicate crab and corn.
8. Finishing Touches: Garnish with 2 tablespoons chopped fresh parsley before serving to add a fresh aroma and a pop of color.

Notes

• Fresh corn offers the best sweet flavor, but frozen corn works well year-round.
• Use high-quality lump crab meat for the best texture and taste.
• Adjust cayenne pepper amount according to your preferred heat level.
• Seafood stock can be substituted with chicken stock if unavailable, though the flavor will be less intense.
• Serve with crusty bread or oyster crackers for a complete meal.
• Leftovers keep well refrigerated for up to 2 days and reheat gently on the stovetop.

Keywords: crab chowder, corn chowder, seafood soup, Bobby Flay, creamy chowder, seafood recipe