Bobby Flay’s Crab & Corn Chowder Recipe
Bobby Flay’s Crab & Corn Chowder is a rich and flavorful seafood soup that perfectly balances sweet corn, tender lump crab meat, and a blend of aromatic spices. This creamy chowder is infused with smoked paprika and cayenne for a subtle kick, complemented by fresh herbs and a smooth, velvety base made from seafood stock, cream, and milk. Ideal for a comforting meal that brings coastal flavors to your kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 cloves garlic, minced
- 3 cups corn kernels (fresh or frozen)
Spices & Herbs
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 2 tablespoons chopped fresh parsley
Liquids & Dairy
- 2 cups seafood stock
- 1 cup heavy cream
- 1/2 cup whole milk
Seafood
- 1 pound lump crab meat (fresh or canned)
Seasoning
- Salt, to taste
- Freshly ground black pepper, to taste
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. Stir occasionally and cook until softened and translucent, about 5 to 7 minutes. Add 2 cloves of minced garlic and stir until fragrant, about 1 minute.
- Spice It Up: Add 1/2 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, 1/4 teaspoon dried thyme, and 1/4 teaspoon dried rosemary to the pot. Stir well to bloom the spices and enhance their flavors.
- Incorporate Corn: Add 3 cups of corn kernels to the pot. Use fresh corn for sweetness or thawed frozen corn for convenience, and stir to combine with the aromatics and spices.
- Create the Base: Pour in 2 cups of seafood stock and bring the mixture to a gentle simmer. Allow the chowder to simmer briefly so the flavors meld together, and the seafood aroma fills the kitchen.
- Introduce Creaminess: Slowly stir in 1 cup heavy cream and 1/2 cup whole milk. Mix thoroughly to create a smooth, creamy base blending with the stock and vegetables.
- Add Crab Meat: Gently fold in 1 pound of lump crab meat, being careful to keep the crab pieces intact. Whether fresh or canned, the crab adds a sweet, succulent dimension to the chowder.
- Final Seasoning: Season the chowder with salt and freshly ground black pepper to taste. Adjust seasoning carefully to complement but not overpower the crab and corn flavors.
- Finishing Touches: Just before serving, sprinkle 2 tablespoons of chopped fresh parsley over the chowder. This adds a fresh, vibrant pop of color and enhances the aroma.
Notes
- Fresh crab meat enhances flavor, but quality canned crab is perfectly fine and convenient.
- Use fresh corn when in season for the best sweetness; frozen corn is a great year-round alternative.
- Adjust cayenne pepper quantity based on desired spice level.
- For a thicker chowder, simmer longer or add a light slurry of flour and water before adding the liquids.
- Seafood stock can be substituted with clam juice or fish stock for variation.
- Serve chowder hot with crusty bread or oyster crackers for a complete meal.
