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

Scale

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

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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.