Bobby Flay’s Crab & Corn Chowder Recipe

Introduction

Bobby Flay’s Crab & Corn Chowder is a comforting and flavorful soup that combines sweet corn and tender crab meat in a creamy, savory broth. This easy-to-make chowder brings together classic ingredients for a cozy meal that’s perfect any time of year.

Ingredients

• 2 tablespoons olive oil
• 1/2 cup onion, finely chopped
• 1/2 cup celery, finely chopped
• 1/2 cup red bell pepper, finely chopped
• 2 cloves garlic, minced
• 4 cups corn kernels (fresh or frozen)
• 2 cups chicken broth
• 1 cup heavy cream
• 1 pound crab meat (preferably lump or jumbo)
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)
• 1 tablespoon lemon juice
• 1 tablespoon butter

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add onion, celery, and red bell pepper, and sauté for 4-5 minutes until softened.
2. Step 2: Add minced garlic and cook for another 30 seconds, until fragrant.
3. Step 3: Stir in corn kernels, chicken broth, and paprika. Bring to a simmer and cook for 10 minutes.
4. Step 4: Add heavy cream and continue simmering for an additional 5 minutes.
5. Step 5: Gently fold in the crab meat and butter. Let the chowder simmer for another 3-4 minutes to blend the flavors.
6. Step 6: Season with salt and pepper to taste, then stir in lemon juice.
7. Step 7: Ladle the chowder into bowls and garnish with fresh parsley before serving.

Tips & Variations

• For a richer flavor, substitute half of the chicken broth with seafood stock or clam juice.
• Use fresh corn when in season for the best sweetness and texture.
• If you prefer a thicker chowder, mash a few corn kernels or add a small amount of flour or cornstarch slurry before adding cream.
• Gently fold in the crab meat at the end to keep the lumps intact and tender.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the cream from curdling. Avoid freezing as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned crab meat for this chowder?

Yes, canned crab meat can be used, but opt for lump crab for better texture and flavor. Be sure to drain it well before adding to the chowder.

Is it possible to make this chowder dairy-free?

To make a dairy-free version, substitute the heavy cream with coconut milk or a plant-based cream alternative. Use olive oil instead of butter to keep it vegan-friendly.

Bobby Flay’s Crab & Corn Chowder Recipe

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★★★★★

4.8 from 80 reviews

Bobby Flay’s Crab & Corn Chowder is a rich and comforting soup that beautifully combines sweet corn, tender crab meat, and sautéed vegetables in a creamy, flavorful broth. This chowder offers a delicious balance of fresh flavors with a touch of smoky paprika and a hint of lemon, making it a perfect meal for any occasion.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 2 tablespoons olive oil
• 1/2 cup onion, finely chopped
• 1/2 cup celery, finely chopped
• 1/2 cup red bell pepper, finely chopped
• 2 cloves garlic, minced
• 4 cups corn kernels (fresh or frozen)

Liquids and Dairy

• 2 cups chicken broth
• 1 cup heavy cream
• 1 tablespoon butter

Protein

• 1 pound crab meat (preferably lump or jumbo)

Seasonings and Garnishes

• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)
• 1 tablespoon lemon juice

Instructions

1. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the finely chopped onion, celery, and red bell pepper. Sauté for 4-5 minutes until the vegetables are softened and fragrant.
2. Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds, allowing its aroma to infuse the mix without burning it.
3. Simmer Corn and Broth: Add the corn kernels, chicken broth, and paprika to the pot. Bring the mixture to a simmer and cook for 10 minutes, letting the flavors meld and the corn soften.
4. Add Cream: Pour in the heavy cream, stirring gently, and continue to simmer for another 5 minutes to thicken the chowder and add richness.
5. Fold in Crab and Butter: Gently fold in the crab meat and butter, being careful to keep the crab lumps intact. Let the chowder simmer for an additional 3-4 minutes to heat the crab through and combine the flavors.
6. Season and Finish: Season the chowder with salt and pepper to taste, then stir in the fresh lemon juice to brighten the flavors.
7. Serve: Ladle the chowder into bowls and garnish with chopped fresh parsley before serving to add a burst of color and freshness.

Notes

• Use lump or jumbo crab meat for the best texture and flavor.
• Fresh corn is preferred, but frozen corn works well and is convenient.
• Do not over-stir after adding the crab meat to maintain large chunks in the chowder.
• Adjust paprika quantity according to your preferred level of smokiness.
• This chowder pairs wonderfully with crusty bread or oyster crackers.

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