Bobby Flay’s Crab & Corn Chowder Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds, allowing its aroma to infuse the mix without burning it.
- 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.
- Add Cream: Pour in the heavy cream, stirring gently, and continue to simmer for another 5 minutes to thicken the chowder and add richness.
- 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.
- Season and Finish: Season the chowder with salt and pepper to taste, then stir in the fresh lemon juice to brighten the flavors.
- 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
