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Bobby Flay’s Crab & Corn Chowder Recipe

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

4.8 from 14 reviews

Bobby Flay’s Crab & Corn Chowder is a creamy, flavorful seafood soup combining the sweetness of corn with succulent lump crab meat and a blend of aromatic spices. This dish offers a perfect balance of rich texture and fresh, coastal flavors, making it an ideal starter or comforting main course for seafood lovers.

Ingredients

Scale

Base Ingredients

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

Spices and Herbs

  • 1/2 teaspoon of smoked paprika
  • 1/2 teaspoon of cayenne pepper
  • 1/4 teaspoon of dried thyme
  • 1/4 teaspoon of dried rosemary
  • 2 tablespoons of chopped fresh parsley

Main Ingredients

  • 3 cups of corn kernels (fresh or frozen)
  • 2 cups of seafood stock
  • 1 cup of heavy cream
  • 1/2 cup of whole milk
  • 1 pound of lump crab meat (fresh or canned)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Begin with Aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1/2 cup chopped onion and 1/2 cup chopped celery, stirring occasionally until they soften and become translucent, about 5-7 minutes. Introduce 2 cloves of minced garlic for additional aroma, stirring until fragrant.
  2. Spice It Up: Stir in 1/2 teaspoon of smoked paprika, 1/2 teaspoon of cayenne pepper, 1/4 teaspoon of dried thyme, and 1/4 teaspoon of dried rosemary. This will bloom the spices, enhancing the chowder’s depth.
  3. Incorporate Corn: Add 3 cups of corn kernels to the pot. Fresh corn will bring vibrant sweetness, while thawed frozen corn works well for convenience.
  4. Create the Base: Pour in 2 cups of seafood stock, bringing the mixture to a gentle simmer. The rich scent of the ocean will infuse the chowder with authentic coastal flavors.
  5. Introduce Creaminess: Gradually add 1 cup of heavy cream and 1/2 cup of whole milk to the pot. Stir smoothly to combine, allowing the creamy texture to blend seamlessly with the stock.
  6. Add Crab Meat: Gently fold in 1 pound of lump crab meat. Fresh crab provides sweet, succulent notes, while quality canned crab offers convenience without compromising taste.
  7. Final Seasoning: Season with salt and freshly ground black pepper to your taste preference. Be careful to enhance, not overpower, the delicate flavors.
  8. Finishing Touches: Before serving, garnish with 2 tablespoons of chopped fresh parsley. This adds a burst of color and fresh aroma, brightening the chowder beautifully.

Notes

  • Use fresh lump crab meat for the best flavor, but canned crab is a convenient substitute.
  • Frozen corn is a great year-round option and works just as well as fresh corn.
  • Adjust the cayenne pepper according to your preferred heat level.
  • Seafood stock can be substituted with clam juice or fish stock for variation.
  • Serve with crusty bread or oyster crackers for a complete meal.

Nutrition

Keywords: crab chowder, corn chowder, seafood soup, Bobby Flay recipe, creamy crab soup, coastal cuisine, easy chowder recipe

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