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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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/bobby-flays-crab-and-corn-chowder-recipe/