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Bobby Flay’s Crab & Corn Chowder Recipe

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

4.7 from 13 reviews

This rich and flavorful Bobby Flay’s Crab & Corn Chowder combines sweet corn, succulent lump crab meat, and a blend of aromatic spices and herbs to create a comforting coastal dish. Creamy and perfectly seasoned, it’s a hearty chowder that balances smoky, spicy, and fresh flavors with a silky texture.

Ingredients

Scale

Aromatics

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

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

Main Ingredients

  • 3 cups corn kernels (fresh or frozen)
  • 2 cups seafood stock
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1 pound lump crab meat (fresh or canned)
  • Salt and freshly ground black pepper, to taste

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 they soften and become translucent, about 5-7 minutes. Then add 2 cloves of minced garlic, stirring until fragrant, to build a flavorful base.
  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. Cooking these spices briefly helps release their essential oils and deepen the chowder’s flavor profile.
  3. Incorporate Corn: Add 3 cups of corn kernels to the pot. Use fresh corn for vibrant sweetness or thawed frozen corn for convenience. Stir to combine thoroughly with the aromatics and spices.
  4. Create the Base: Pour in 2 cups of seafood stock and bring the mixture to a gentle simmer. The seafood stock imparts a rich, oceanic flavor that is essential for authentic chowder taste.
  5. Introduce Creaminess: Gradually stir in 1 cup of heavy cream and 1/2 cup of whole milk, blending smoothly with the stock. This adds a luscious, velvety texture to the chowder.
  6. Add Crab Meat: Gently fold in 1 pound of lump crab meat. Whether fresh or canned, the crab adds a sweet, delicate flavor and a satisfying texture.
  7. Final Seasoning: Season the chowder with salt and freshly ground black pepper to taste. Adjust carefully to enhance but not overpower the other flavors.
  8. Finishing Touches: Just before serving, sprinkle 2 tablespoons of chopped fresh parsley over the top to add a fresh aroma and bright color to the finished chowder.

Notes

  • Using fresh corn will yield a sweeter, fresher flavor, but frozen corn is a great convenient option that still tastes delicious.
  • For extra depth, consider roasting the corn kernels lightly before adding.
  • If you prefer a thinner chowder, add more seafood stock or milk to adjust consistency.
  • Be gentle when folding in the crab meat to preserve the lumps intact.
  • Seafood stock can be substituted with clam juice or fish broth for different nuances.
  • This chowder can be served with crusty bread or oyster crackers for a complete meal.

Nutrition

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

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