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Bobby Flay’s Crab & Corn Chowder Recipe

Bobby Flay’s Crab & Corn Chowder Recipe
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★★★★★

4.8 from 6 reviews

Bobby Flay’s Crab & Corn Chowder is a rich and creamy coastal-inspired soup combining sweet corn, succulent lump crab meat, and a blend of aromatic spices. This comforting chowder perfectly balances smoky, spicy, and fresh flavors, making it an ideal dish for seafood lovers seeking a decadent yet approachable meal.

Ingredients

Scale

Base Ingredients

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

Vegetables & Spices

  • 3 cups corn kernels (fresh or frozen)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary

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 & Garnish

  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Begin with Aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and celery, stirring occasionally until they soften and become translucent, about 5-7 minutes. Add the minced garlic and cook until fragrant, about 1 minute, to build a flavorful foundation.
  2. Spice It Up: Stir in the smoked paprika, cayenne pepper, dried thyme, and dried rosemary. Cook for 1-2 minutes to bloom the spices, intensifying their aroma and infusing the base with smoky and herbal notes.
  3. Incorporate Corn: Add the corn kernels to the pot, stirring to combine. Whether using fresh or thawed frozen corn, this step adds natural sweetness and texture to the chowder.
  4. Create the Base: Pour in the seafood stock and bring the mixture to a gentle simmer. Allow it to cook for about 5 minutes so the flavors meld and the corn softens slightly, releasing its sweetness into the broth.
  5. Introduce Creaminess: Gradually add the heavy cream and whole milk, stirring smoothly to combine. This will create a luscious, creamy consistency that balances the savory seafood flavors.
  6. Add Crab Meat: Gently fold the lump crab meat into the chowder, being careful not to break up the delicate lumps. Allow it to warm through for 3-5 minutes without boiling, preserving the sweet, delicate texture of the crab.
  7. Final Seasoning: Season the chowder with salt and freshly ground black pepper to your preference. Taste and adjust seasoning as needed, keeping the delicate crab flavor prominent.
  8. Finishing Touches: Before serving, garnish the chowder with chopped fresh parsley to add a bright pop of color and fresh aroma that complements the richness of the soup.

Notes

  • Use fresh lump crab meat for the best flavor, but good-quality canned crab meat can be a convenient alternative.
  • Fresh corn gives the chowder a vibrant natural sweetness, but frozen corn works well year-round.
  • Adjust the amount of cayenne pepper to control the heat level according to your taste.
  • This chowder can be made a day ahead; refrigerate and gently reheat before serving.
  • Serve with crusty bread or oyster crackers for a classic pairing.

Nutrition

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

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