Description
Bobby Flay’s Crab & Corn Chowder is a rich and flavorful seafood soup combining sweet corn, succulent lump crab meat, aromatic spices, and creamy dairy in a comforting coastal-inspired dish. Perfect as a hearty appetizer or main course, this chowder balances spice, sweetness, and creaminess with a fresh herbal finish.
Ingredients
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 cloves garlic, minced
- 3 cups corn kernels (fresh or frozen)
Spices & Herbs
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 2 tablespoons chopped fresh parsley
Liquids & Dairy
- 2 cups seafood stock
- 1 cup heavy cream
- 1/2 cup whole milk
Seafood
- 1 pound lump crab meat (fresh or canned)
Seasoning
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Begin with Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and celery, stirring occasionally, and cook until softened and translucent, about 5 to 7 minutes. Add the minced garlic and stir until fragrant, about 1 minute.
- Spice It Up: Add the smoked paprika, cayenne pepper, dried thyme, and dried rosemary to the pot. Stir the spices into the aromatics to bloom their flavors, cooking for about 1 minute.
- Incorporate Corn: Mix in the corn kernels, stirring to combine them with the spiced base. Whether fresh or thawed frozen corn, cook for 2 to 3 minutes to allow the corn to heat through.
- Create the Base: Pour in the seafood stock and bring the mixture to a gentle simmer. Let it cook for about 5 minutes to meld the flavors and develop a rich seafood-infused broth.
- Introduce Creaminess: Slowly add the heavy cream and whole milk, stirring to combine smoothly with the broth. Allow it to simmer gently for 3 to 5 minutes, thickening the chowder slightly.
- Add Crab Meat: Gently fold in the lump crab meat to avoid breaking it apart. Warm through for 2 to 3 minutes, being careful not to overcook the delicate crab.
- Final Seasoning: Season the chowder with salt and freshly ground black pepper to taste. Adjust seasoning carefully to enhance, not overpower, the subtle seafood and spice flavors.
- Finishing Touches: Remove from heat and stir in the chopped fresh parsley just before serving to add a bright color and fresh herbal aroma.
Notes
- Use fresh corn when in season for the best natural sweetness; frozen corn is a convenient alternative.
- If fresh lump crab meat is unavailable, high-quality canned crab works well without sacrificing flavor.
- For a lighter chowder, substitute half-and-half for heavy cream, but the result will be less rich.
- Adjust cayenne pepper amount to control the spice level based on preference.
- This chowder pairs beautifully with crusty bread or oyster crackers for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
