Bobby Flay’s Crab & Corn Chowder is a rich, creamy, and flavorful dish that perfectly balances the sweetness of corn with the delicate brininess of crab. This hearty chowder is ideal for chilly nights, special occasions, or whenever you’re craving a comforting seafood soup.
Why You’ll Love This Recipe
- Rich and creamy: The combination of cream, butter, and fresh ingredients creates a luxurious texture.
- Loaded with flavor: Sweet corn, tender crab, and aromatic spices make this dish stand out.
- Great for any occasion: Perfect as an appetizer or a main course.
- Customizable: Easily adjust the spice level and ingredients to your preference.
- Restaurant-quality dish: Enjoy a gourmet meal at home with simple steps.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter
- Onion, finely chopped
- Celery, diced
- Red bell pepper, diced
- Garlic, minced
- Yukon gold potatoes, diced
- Fresh or frozen corn kernels
- Chicken or seafood broth
- Heavy cream
- Lump crab meat
- Old Bay seasoning
- Smoked paprika
- Cayenne pepper (optional)
- Fresh thyme leaves
- Salt and black pepper
- Green onions, chopped (for garnish)
- Fresh parsley, chopped (for garnish)
- Crispy bacon (optional, for topping)
Directions
- In a large pot, melt butter over medium heat. Add onion, celery, and red bell pepper. Sauté until softened.
- Stir in garlic and cook for another minute until fragrant.
- Add potatoes, corn, and broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Pour in heavy cream and stir well.
- Gently fold in the lump crab meat and season with Old Bay, smoked paprika, cayenne (if using), salt, and black pepper.
- Simmer for another 5 minutes, allowing flavors to blend.
- Garnish with green onions, parsley, and crispy bacon if desired.
- Serve hot and enjoy!
Servings and Timing
- Servings: 4-6
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Spicy Kick: Add extra cayenne pepper or diced jalapeños.
- Lighter Version: Use half-and-half instead of heavy cream.
- Extra Seafood: Add shrimp or scallops for a more indulgent dish.
- Vegetarian Alternative: Substitute crab with mushrooms and use vegetable broth.
- Thicker Chowder: Blend a portion of the soup for a thicker consistency.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Not recommended due to the dairy content, but can be frozen if necessary (expect some texture changes).
- Reheating: Warm gently on the stovetop over low heat, stirring occasionally. Avoid boiling.
FAQs
Can I use canned crab meat?
Yes, but fresh lump crab meat offers the best texture and flavor.
What can I serve with crab & corn chowder?
Crusty bread, oyster crackers, or a side salad pair well.
Can I make this chowder ahead of time?
Yes! Prepare it in advance and reheat before serving.
How do I prevent the cream from curdling?
Keep the heat low when adding the cream and avoid boiling.
Can I use frozen corn?
Absolutely! Frozen corn works just as well as fresh.
What’s the best way to thicken the chowder?
Blend a small portion of the soup or add a slurry of cornstarch and water.
Can I add cheese to this recipe?
Yes! A bit of shredded cheddar or Parmesan can add extra richness.
Is there a substitute for heavy cream?
You can use coconut milk for a dairy-free option, though it will change the flavor.
Can I make this in a slow cooker?
Yes! Cook on low for 4-6 hours, adding the crab and cream in the last 30 minutes.
How can I enhance the seafood flavor?
Use seafood broth instead of chicken broth and add a splash of white wine.
Conclusion
Bobby Flay’s Crab & Corn Chowder is a flavorful, comforting dish that brings restaurant-quality seafood to your home kitchen. With its creamy texture, rich flavors, and customizable ingredients, this chowder is perfect for any occasion. Serve it hot with your favorite sides and enjoy a bowl of deliciousness!
Print
Bobby Flay’s Crab & Corn Chowder
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4–6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy chowder blends sweet corn kernels with tender crab meat, enhanced by aromatic vegetables and a touch of spice. It’s a hearty soup that’s perfect for any season.
Ingredients
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 1 medium carrot, peeled and finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken or seafood stock
- 2 cups heavy cream
- 3 cups fresh or frozen corn kernels
- 2 medium potatoes, peeled and diced
- 1 teaspoon Old Bay seasoning
- Salt and freshly ground black pepper, to taste
- 1 pound lump crab meat, picked over for shells
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice
Instructions
- Sauté the Aromatics:
- In a large pot, melt the butter over medium heat.
- Add the onion, celery, and carrot. Sauté until the vegetables are softened, about 5 minutes.
- Add the garlic and cook for an additional minute.
- Create the Roux:
- Sprinkle the flour over the sautéed vegetables. Stir continuously for about 2 minutes to eliminate the raw flour taste.
- Add Liquids and Simmer:
- Gradually whisk in the stock, ensuring no lumps form.
- Add the diced potatoes and bring the mixture to a boil.
- Reduce the heat and let it simmer until the potatoes are tender, approximately 15 minutes.
- Incorporate Corn and Seasonings:
- Add the corn kernels and Old Bay seasoning to the pot.
- Pour in the heavy cream.
- Season with salt and freshly ground black pepper to taste.
- Allow the chowder to simmer gently for another 10 minutes.
- Add Crab Meat:
- Gently fold in the lump crab meat, being careful not to break it apart.
- Let the chowder heat through for about 5 minutes.
- Finish and Serve:
- Stir in the chopped parsley and fresh lemon juice.
- Taste and adjust the seasoning if necessary.
- Serve the chowder hot, garnished with additional parsley if desired.
Notes
- Corn: Fresh corn kernels provide the best flavor, but frozen corn can be used when fresh is not available.
- Crab Meat: For a more economical option, consider using a mix of lump and claw meat.
- Spice Level: Adjust the Old Bay seasoning to your preference for spice and flavor intensity.
Nutrition
- Calories: ~450
- Sugar: 5g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 100mg
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