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
- 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.