Why You’ll Love This Recipe
Bobby Flay’s Crab & Corn Chowder is a rich, creamy, and flavorful dish that perfectly blends the sweetness of fresh corn with the delicate brininess of succulent crab meat. This chowder is a comforting bowl of goodness, ideal for both summer gatherings and cozy winter dinners. The combination of fresh herbs, smoky bacon, and velvety cream makes it an irresistible, gourmet soup that’s surprisingly easy to prepare.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Lump crab meat (picked over for shells)
- Fresh corn kernels (from about 4 ears of corn)
- Bacon (chopped)
- Unsalted butter
- Onion (diced)
- Celery (diced)
- Red bell pepper (diced)
- Garlic (minced)
- Yukon Gold potatoes (peeled and diced)
- Chicken or seafood stock
- Heavy cream
- Fresh thyme (chopped)
- Old Bay seasoning
- Salt and black pepper
- Fresh chives (chopped, for garnish)
- Lemon wedges (for serving)
Directions
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Add butter to the pot. Once melted, add diced onion, celery, and red bell pepper. Sauté until softened, about 5 minutes.
- Stir in the minced garlic and cook until fragrant, about 1 minute.
- Add the diced potatoes, fresh corn kernels, chicken or seafood stock, fresh thyme, and Old Bay seasoning. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender, about 15 minutes.
- Stir in the heavy cream and simmer for an additional 5 minutes.
- Gently fold in the lump crab meat, being careful not to break it apart too much. Heat through for 2-3 minutes.
- Season with salt and black pepper to taste.
- Ladle the chowder into bowls and garnish with crispy bacon, fresh chives, and a squeeze of lemon juice before serving.
Servings and Timing
- Servings: 6
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Variations
- Spicy Kick: Add a pinch of cayenne pepper or diced jalapeños for extra heat.
- Seafood Medley: Incorporate shrimp or scallops along with the crab for a heartier chowder.
- Dairy-Free Option: Substitute coconut milk for heavy cream for a lighter, dairy-free version.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently. Avoid boiling to prevent the cream from curdling. Freezing is not recommended as the texture may change.
FAQs
Can I use canned or frozen crab meat?
Yes, but fresh lump crab meat offers the best flavor and texture. If using canned, be sure to drain it well.
Can I use frozen corn?
Yes, if fresh corn isn’t available, frozen corn is a great substitute.
How do I thicken the chowder?
For a thicker consistency, mash some of the potatoes in the pot or add a cornstarch slurry.
What type of potatoes should I use?
Yukon Gold potatoes are ideal for their creamy texture, but red potatoes also work well.
Can I make this chowder ahead of time?
Yes, prepare the chowder a day in advance and reheat gently before serving.
How do I prevent the crab meat from becoming tough?
Add the crab at the end of cooking and heat just until warmed through.
Can I freeze crab chowder?
Freezing is not recommended as the dairy may separate, affecting the texture.
What can I serve with crab and corn chowder?
Crusty bread, oyster crackers, or a fresh green salad pair perfectly with this dish.
Can I make this chowder gluten-free?
Yes, this recipe is naturally gluten-free, but ensure all packaged ingredients are certified gluten-free.
What can I use instead of Old Bay seasoning?
A mix of celery salt, paprika, black pepper, and a pinch of cayenne makes a great substitute.
Conclusion
Bobby Flay’s Crab & Corn Chowder is a luxurious, flavorful dish that’s sure to impress. With its creamy base, tender crab meat, and bursts of sweet corn, it’s a perfect comfort food for any season. Whether served as a hearty appetizer or the main course, this chowder will become a favorite in your recipe collection.
PrintBobby Flay’s Crab & Corn Chowder
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Bobby Flay’s Crab & Corn Chowder is a rich, creamy, and flavorful dish that perfectly blends the sweetness of fresh corn with the delicate brininess of succulent crab meat. The smoky bacon, fresh herbs, and velvety cream create a gourmet soup that’s both comforting and surprisingly easy to prepare. Ideal for cozy winter dinners or light summer gatherings, this chowder is pure comfort in a bowl.
Ingredients
- 8 oz lump crab meat (picked over for shells)
- 4 ears fresh corn (kernels cut off) or 3 cups frozen corn
- 4 slices bacon, chopped
- 2 tbsp unsalted butter
- 1 medium onion, diced
- 2 stalks celery, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 Yukon Gold potatoes, peeled and diced
- 4 cups chicken or seafood stock
- 1 cup heavy cream
- 1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)
- 1 tsp Old Bay seasoning
- Salt and black pepper, to taste
- 2 tbsp fresh chives, chopped (for garnish)
- Lemon wedges, for serving
Instructions
- Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy.
Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. - Sauté the Veggies:
Add the butter to the bacon fat in the pot. Once melted, add the diced onion, celery, and red bell pepper.
Sauté until softened, about 5 minutes.
Stir in the minced garlic and cook until fragrant, about 1 minute. - Build the Base:
Add the diced potatoes, fresh corn kernels, chicken or seafood stock, thyme, and Old Bay seasoning.
Bring to a boil, then reduce to a simmer and cook until the potatoes are tender, about 15 minutes. - Add Cream & Crab:
Stir in the heavy cream and simmer for an additional 5 minutes.
Gently fold in the lump crab meat, being careful not to break it apart too much.
Heat through for 2–3 minutes. - Season & Serve:
Season with salt and black pepper to taste.
Ladle the chowder into bowls and garnish with crispy bacon, fresh chives, and a squeeze of lemon juice before serving.
Notes
- Use Fresh Ingredients:
- Fresh lump crab meat and corn kernels provide the best flavor and texture. However, high-quality canned crab and frozen corn can be convenient substitutes.
- Choosing the Right Crab:
- Lump crab meat is ideal for its tender, sweet flavor and large pieces. For a more budget-friendly option, claw meat can be used, but it has a stronger, more robust taste.
- Enhance the Seafood Flavor:
- Swap chicken stock with seafood stock or add a splash of clam juice for a deeper, brinier seafood essence.
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