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Bobby Flay’s Crab & Corn Chowder

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  • Author: samahkitchen
  • 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

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.