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Bobby Flay’s Crab & Corn Chowder Recipe

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★★★★★

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.

Ingredients

Scale

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

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