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Bobby Flay’s Crab & Corn Chowder Recipe

Bobby Flay’s Crab & Corn Chowder Recipe
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★★★★★

5.3 from 12 reviews

Bobby Flay’s Crab & Corn Chowder is a rich, creamy soup combining sweet crab meat and fresh corn with aromatic spices and herbs. This American stovetop chowder features a smooth, indulgent texture balanced by the subtle smokiness of paprika and the warmth of cayenne pepper, finished with fresh parsley for a vibrant touch.

Ingredients

Scale

Base Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 2 cloves garlic, minced

Vegetables & Spices

  • 3 cups corn kernels (fresh or frozen, thawed)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary, crushed

Liquids & Dairy

  • 2 cups seafood stock
  • 1 cup heavy cream
  • 1/2 cup whole milk

Seafood & Seasonings

  • 1 pound lump crab meat (fresh or canned)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley (for garnish)

Instructions

  1. Begin with Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and celery, stirring occasionally for 5-7 minutes until translucent. Then add minced garlic and cook just until fragrant, careful not to burn it.
  2. Spice It Up: Stir in smoked paprika, cayenne pepper, dried thyme, and dried rosemary. Let the spices bloom in the oil for about a minute to enhance their flavors.
  3. Incorporate Corn: Add corn kernels to the pot, mixing well to combine their sweet crunch with the aromatics and spices.
  4. Create the Base: Pour in seafood stock and bring the mixture to a gentle simmer. This infuses the chowder with the ocean’s essence and layers of savory depth.
  5. Introduce Creaminess: Gradually stir in heavy cream and whole milk, blending smoothly to create a rich, creamy texture without curdling.
  6. Add Crab Meat: Gently fold in lump crab meat, taking care not to break up the delicate lumps, preserving their sweet succulent texture.
  7. Final Seasoning: Season the chowder with salt and freshly ground black pepper to taste, enhancing the flavors carefully without overpowering them.
  8. Finishing Touches: Garnish with chopped fresh parsley just before serving to add brightness and a fresh herbal note to the chowder.

Notes

  • Use a heavy-bottomed pot to avoid scorching the chowder and promote even cooking.
  • Watch the garlic closely to prevent burning, which can cause bitterness.
  • Fresh corn is preferred for sweetness but frozen corn works well when thawed first.
  • Start seasoning with less salt and adjust gradually.
  • If too thin, blend a cup of the chowder and stir it back in to thicken.
  • Skim any foam from the seafood stock to maintain clarity.
  • Allow chowder to rest for a few minutes before serving for flavors to meld.
  • Store leftovers in an airtight container in the fridge for up to 3 days or freeze with proper packaging.
  • Reheat gently on the stovetop to preserve creaminess; avoid microwaving to prevent separation.
  • For dairy-free versions, substitute coconut milk for cream and milk.
  • Try swapping crab for shrimp or lobster or adding diced bacon for smoky flavor.

Nutrition

Keywords: Crab chowder, corn chowder, Bobby Flay recipe, seafood soup, creamy crab soup, American chowder, stovetop chowder

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