Bobby Flay’s Crab & Corn Chowder Recipe – Creamy & Delicious Recipe
Bobby Flay’s Crab & Corn Chowder is a creamy and flavorful soup combining sweet corn kernels with tender lump crab meat. This comforting chowder is enriched with a buttery roux base, smoky paprika, and a hint of cayenne, perfect for a cozy meal. Prepared on the stovetop, it offers a delightful balance of creamy texture and fresh seafood taste, garnished with fresh herbs for a vibrant finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Vegetables
- 4 cups fresh or frozen corn kernels
- 1 medium onion, finely diced
- 2 celery stalks, finely diced
- 1 medium red bell pepper, finely diced
- 3 garlic cloves, minced
Seafood
- 1 lb lump crab meat, picked over for shells
Liquids and Dairy
- 3 cups chicken or seafood stock
- 2 cups heavy cream
- 2 tbsp unsalted butter
Pantry Items
- 1 tbsp olive oil
- 2 tbsp all-purpose flour
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper, to taste
Garnish
- Fresh chives or parsley, chopped, for garnish
Instructions
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, celery, and red bell pepper. Cook until the vegetables are softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute to release its aroma.
- Prepare the Base: Add the unsalted butter to the pot and allow it to melt completely. Sprinkle the all-purpose flour over the butter and stir constantly for 1 to 2 minutes, creating a roux. Gradually whisk in the chicken or seafood stock to avoid lumps and form a smooth, thickened base.
- Cook the Corn: Add the corn kernels to the pot, stirring to combine. Bring the mixture to a gentle simmer and cook for 10 minutes, stirring occasionally to prevent sticking and to blend flavors.
- Blend for Creaminess: Using an immersion blender, partially blend the soup directly in the pot. Leave some of the corn and vegetables unblended to maintain a pleasant texture and bite in the chowder.
- Add Cream and Spices: Stir in the heavy cream, smoked paprika, cayenne pepper if using, and season with salt and pepper to your taste. Allow the chowder to simmer gently for 5 minutes to meld the flavors and warm the cream.
- Add Crab Meat: Gently fold in the lump crab meat, taking care not to break up the delicate pieces. Cook until the crab is heated through, about 3 minutes, preserving its tender texture.
- Serve: Ladle the chowder into bowls and garnish with freshly chopped chives or parsley. Serve immediately, paired with crusty bread or oyster crackers for a complete and satisfying meal.
Notes
- Use fresh or frozen corn kernels based on availability; both work well in this recipe.
- Picking over crab meat before adding ensures a pleasant eating experience free from shells.
- The immersion blender partially purées the chowder for creamy texture while retaining some bite; avoid over-blending.
- Adjust cayenne pepper to control the heat level or omit for a milder chowder.
- Serve with crusty bread or oyster crackers to complement the creamy soup.