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Bobby Flay’s Crab & Corn Chowder Recipe

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★★★★★

4.1 from 86 reviews

Bobby Flay’s Crab & Corn Chowder is a rich and flavorful coastal-inspired soup combining sweet corn, succulent lump crab meat, and aromatic spices in a creamy base. Perfectly balanced with smoked paprika, cayenne, and fresh herbs, this comforting chowder brings a touch of seaside charm to your table in just 45 minutes.

Ingredients

Scale

Base Ingredients

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

Main Ingredients

  • 3 cups corn kernels (fresh or frozen)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 2 cups seafood stock
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1 pound lump crab meat (fresh or canned)

Seasoning and Garnish

  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Begin with Aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and celery, stir occasionally until they soften and become translucent, about 5-7 minutes. Add minced garlic and stir until fragrant, infusing the base with aroma.
  2. Spice It Up: Stir in smoked paprika, cayenne pepper, dried thyme, and dried rosemary to bloom the spices, enhancing the chowder’s depth and complexity.
  3. Incorporate Corn: Add corn kernels to the pot. Use fresh corn for vibrant sweetness or thawed frozen corn for convenience.
  4. Create the Base: Pour in seafood stock and bring the mixture to a gentle simmer. This introduces an authentic coastal flavor to the chowder.
  5. Introduce Creaminess: Gradually add heavy cream and whole milk, stirring smoothly to combine. This will create a rich and creamy texture that melds with the stock.
  6. Add Crab Meat: Gently fold in lump crab meat, being careful to preserve the delicate texture and flavor of the crab.
  7. Final Seasoning: Season with salt and freshly ground black pepper to taste, balancing and enhancing the delicate ingredients without overpowering them.
  8. Finishing Touches: Before serving, garnish with chopped fresh parsley to add color and a fresh aromatic burst that brightens the chowder.

Notes

  • Using fresh crab meat will yield the best flavor, but quality canned crab is a convenient alternative.
  • Adjust the amount of cayenne pepper to control the spice level to your preference.
  • Fresh corn can be substituted with frozen; just thaw it before adding.
  • Seafood stock can be replaced with fish or vegetable stock if unavailable.
  • This chowder pairs well with crusty bread or oyster crackers.

Keywords: crab chowder, corn chowder, seafood soup, Bobby Flay recipe, creamy chowder, seafood stock, lump crab meat, easy chowder

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