Bobby Flay’s Crab & Corn Chowder Recipe

Introduction

Bobby Flay’s Crab & Corn Chowder is a rich and comforting dish that perfectly balances sweet corn and succulent crab meat. This creamy chowder is easy to prepare and makes a wonderful meal for any season.

Ingredients

• 2 tablespoons olive oil
• 1/2 cup onion, finely chopped
• 1/2 cup celery, finely chopped
• 1/2 cup red bell pepper, finely chopped
• 2 cloves garlic, minced
• 4 cups corn kernels (fresh or frozen)
• 2 cups chicken broth
• 1 cup heavy cream
• 1 pound crab meat (preferably lump or jumbo)
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)
• 1 tablespoon lemon juice
• 1 tablespoon butter

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add onion, celery, and red bell pepper, and sauté for 4-5 minutes, or until softened.
2. Step 2: Add garlic and cook for another 30 seconds, until fragrant.
3. Step 3: Stir in the corn kernels, chicken broth, and paprika. Bring to a simmer and cook for 10 minutes.
4. Step 4: Add the heavy cream and simmer for an additional 5 minutes.
5. Step 5: Gently fold in the crab meat and butter. Let it simmer for another 3-4 minutes, allowing the flavors to combine.
6. Step 6: Season with salt and pepper to taste, then stir in lemon juice.
7. Step 7: Ladle the chowder into bowls and garnish with fresh parsley.

Tips & Variations

• Use fresh corn when in season for the sweetest flavor, or frozen corn as a convenient alternative.
• For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce.
• Substitute crab meat with cooked shrimp or lobster for a different seafood twist.
• If you prefer a thicker chowder, mash some of the corn kernels before adding the liquid.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. Avoid boiling after adding cream to maintain a smooth texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chowder ahead of time?

Yes, you can prepare the chowder a day in advance. Store it in the refrigerator and reheat gently before serving to preserve the creamy texture and flavors.

What type of crab meat is best for this recipe?

Lump or jumbo crab meat is ideal because of its sweet flavor and firm texture, but any fresh or canned crab meat will work well in this chowder.

Bobby Flay’s Crab & Corn Chowder Recipe

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★★★★★

4.9 from 61 reviews

Bobby Flay’s Crab & Corn Chowder is a rich and creamy soup that combines sweet corn, tender crab meat, and aromatic vegetables in a flavorful broth. Perfect for a comforting meal, this chowder features a smooth blend of fresh ingredients with a hint of paprika and lemon juice for brightness, topped off with fresh parsley.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables

• 1/2 cup onion, finely chopped
• 1/2 cup celery, finely chopped
• 1/2 cup red bell pepper, finely chopped
• 2 cloves garlic, minced
• 4 cups corn kernels (fresh or frozen)

Liquids & Dairy

• 2 cups chicken broth
• 1 cup heavy cream
• 1 tablespoon butter
• 2 tablespoons olive oil

Seafood

• 1 pound crab meat (preferably lump or jumbo)

Seasonings & Garnishes

• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)
• 1 tablespoon lemon juice

Instructions

1. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add onion, celery, and red bell pepper, and sauté for 4-5 minutes, or until softened, allowing the flavors to develop and the vegetables to become tender.
2. Add Garlic: Add minced garlic to the pot and cook for another 30 seconds, stirring constantly, until fragrant but not browned to avoid bitterness.
3. Simmer with Corn and Broth: Stir in the corn kernels, chicken broth, and paprika. Bring the mixture to a gentle simmer and cook for 10 minutes to blend the flavors and soften the corn.
4. Add Cream: Pour in the heavy cream and continue to simmer the chowder for an additional 5 minutes, which enriches the soup with a creamy texture.
5. Incorporate Crab and Butter: Gently fold in the crab meat and butter. Let the chowder simmer for another 3-4 minutes to warm the crab through and meld the flavors together without breaking up the delicate crab meat.
6. Season and Finish: Season the chowder with salt and pepper to taste, then stir in the lemon juice to add a bright, fresh contrast to the richness of the cream and crab.
7. Serve: Ladle the chowder into bowls and garnish with chopped fresh parsley for a pop of color and extra freshness before serving.

Notes

• For a thicker chowder, you can blend a portion of the soup after simmering to create a creamier texture.
• Use lump or jumbo lump crab meat for the best texture and flavor.
• If using frozen corn, thaw it before cooking for the best results.
• Adjust the seasoning gradually to suit your taste, especially the salt and lemon juice to balance flavors.
• This chowder pairs wonderfully with crusty bread or oyster crackers.

Keywords: crab chowder, corn chowder, seafood soup, creamy chowder, Bobby Flay recipe, comfort food, easy chowder