Bobby Flay’s Irresistible Crab & Corn Chowder Recipe

Bobby flays has been raving about this magical crab & corn chowder that blends coastal comfort with unexpected zest.

Summer ingredients shine through each spoonful of rich, creamy goodness.

Kernels of sweet corn dance alongside delicate crab meat in a sublime broth.

Southern coastal traditions merge with contemporary culinary techniques to create something extraordinary.

Seafood enthusiasts will adore the layered flavors and velvety texture.

Regional ingredients pop with sophisticated simplicity in this crowd-pleasing dish.

You can practically taste the ocean’s embrace in every carefully crafted bite.

Prepare to be transported by this irresistible chowder that promises pure deliciousness.

What You’ll Love in Bobby Flay’s Crab & Corn Chowder

• Quick and Effortless Cooking: Whip up this gourmet chowder in just 30 minutes with simple steps and minimal kitchen skills required.
• Flavor-Packed Comfort: Blending corn and crab creates a rich, creamy texture with a perfect balance of smoky, spicy undertones that'll warm your soul.
• Versatile Meal Solution: Perfect for casual dinners, weekend gatherings, or a special lunch that impresses without complex preparation techniques.
• Customizable Culinary Canvas: Easily adapt the recipe by adjusting spice levels, swapping seafood, or adding extra vegetables to suit personal taste preferences.

Bobby Flay’s Crab & Corn Chowder Ingredients

Main Ingredients:

• Crab Meat: Delicate protein that adds rich ocean flavor, best when fresh or high-quality lump crab meat.
• Chicken or Seafood Stock: Core liquid base providing depth and foundation for the chowder's flavor profile.

• Corn Kernels, Onion, Celery, Red Bell Pepper: Hearty vegetables creating the chowder's sweet and savory foundation, fresh ingredients preferred for maximum flavor.
• Garlic: Aromatic ingredient that intensifies overall taste, choose fresh for best results.

• Heavy Cream, Butter: Luxurious ingredients creating smooth, rich texture, use full-fat versions for best consistency.

• Flour: Standard thickening ingredient for creating smooth roux and developing chowder's creamy texture.

• Salt, Black Pepper: Essential flavor enhancers for balanced taste.
• Smoked Paprika, Cayenne Pepper: Spices adding complex warmth and depth, adjust according to heat preference.

• Olive Oil: Cooking fat for initial vegetable sautéing, provides subtle background flavor.

• Fresh Chives or Parsley: Bright herb for final flavor and visual appeal.

Crab & Corn Chowder Cooking Tips

Step 1: Sauté the Veggies

Heat olive oil in a large pot over medium heat.

• Onion
• Celery
• Red bell pepper

Cook until vegetables become soft and translucent, about 5 minutes.

Add minced garlic and cook for an additional minute to release its aromatic flavors.

Step 2: Create the Roux Base

Melt butter in the pot.

Sprinkle flour and whisk continuously for 1-2 minutes to create a smooth roux.

Slowly pour in chicken or seafood stock, whisking constantly to prevent any lumpy texture.

Step 3: Cook the Corn

Add fresh corn kernels to the pot and bring the mixture to a gentle simmer.

Let it cook for 10 minutes, stirring occasionally to prevent sticking and ensure even cooking.

Step 4: Blend for Perfect Texture

Use an immersion blender to partially blend the soup.

Leave some corn and vegetables whole to maintain a rustic, chunky consistency that adds character to the chowder.

Step 5: Enhance with Cream and Spices

• Heavy cream
• Smoked paprika
• Cayenne pepper
• Salt
• Black pepper

Simmer gently for 5 minutes, allowing the flavors to meld together beautifully.

Step 6: Add Fresh Crab

Carefully fold in lump crab meat, heating gently for about 3 minutes.

Be gentle to keep the crab meat pieces intact and preserve their delicate texture.

Step 7: Serve and Garnish

Ladle the steaming chowder into bowls.

Sprinkle fresh chives or parsley on top.

Serve immediately with warm crusty bread or crispy oyster crackers for the ultimate comfort meal.

Chowder Secrets for Bobby Flay’s Crab & Corn

• Roast corn kernels briefly before adding to the chowder for a deeper, smoky sweetness that enhances the overall taste profile.
• Temper the heavy cream by slowly adding a small amount of hot soup to it before stirring into the pot, preventing potential separation or curdling.
• Use fresh, high-quality lump crab meat and verify its freshness by checking for a clean, ocean-like smell without any fishy odors.
• Blend only a portion of the chowder to create a creamy base while maintaining chunks of corn and vegetables for satisfying mouthfeel.
• Swap heavy cream with coconut milk for a dairy-free version, and use gluten-free flour to make the recipe suitable for those with dietary restrictions.

Bobby Flay’s Chowder: Tips for Storing Smoothly

• Store leftover chowder in an airtight container within 2 hours of cooking. Properly sealed, it will stay fresh in the refrigerator for 3-4 days.
• Transfer cooled chowder to freezer-safe containers, leaving space for expansion. Freeze up to 2 months. Avoid freezing crab meat for best quality.
• Warm gently on stovetop over medium-low heat, stirring occasionally to prevent scorching. Add a splash of chicken stock to restore creamy consistency if needed.
• Taste and adjust seasoning after reheating, as flavors might mellow during storage. Sprinkle fresh chives or parsley on top to refresh the presentation.

Side Ideas for Crab & Corn Chowder

• Pair with Crisp White Wine: Select a chardonnay or sauvignon blanc with bright acidity to complement the creamy, rich chowder and cut through its buttery texture.
• Serve with Crusty Sourdough Bread: Toast thick slices of artisan sourdough to provide a crunchy contrast to the smooth chowder, perfect for soaking up the delicious broth.
• Match with Light Summer Salad: Create a fresh green salad with citrus vinaigrette to balance the chowder's richness, adding a zesty and refreshing element to the meal.
• Enhance with Herb Garnish: Sprinkle fresh chives, dill, or parsley on top to introduce a bright, clean flavor that lifts the chowder's deep, creamy profile.

Bobby Flay’s Chowder with Easy Changes

• Gluten-Free Friendly: Replace wheat flour with cornstarch or gluten-free flour blend to create a celiac-safe version without compromising the chowder's creamy texture.
• Dairy-Free Alternative: Substitute heavy cream with coconut milk or unsweetened almond cream, and use plant-based butter for a lactose-intolerant friendly adaptation.
• Vegetarian Transformation: Remove crab meat and replace with diced firm tofu or plant-based seafood alternative, maintaining the rich corn and vegetable base for a meat-free option.
• Spicy Seafood Edition: Increase cayenne pepper, add jalapeños, and incorporate fresh chopped shrimp alongside crab meat for an extra-zesty seafood chowder experience.

FAQs

• Can I use canned corn instead of fresh corn kernels?

Yes, you can substitute fresh corn with canned corn. Drain and rinse the canned corn before adding it to the chowder. Frozen corn is also a great alternative.

• What type of crab meat works best for this recipe?

Lump or jumbo lump crab meat is ideal for this chowder. Fresh or high-quality canned crab meat will work well. Avoid imitation crab meat for the best flavor and texture.

• Is this chowder spicy?

The recipe includes a small amount of cayenne pepper, which adds a mild heat. You can adjust or omit the cayenne to control the spice level. The smoked paprika provides more flavor than heat.

• Can I make this chowder ahead of time?

You can prepare the chowder in advance and reheat it gently on the stovetop. Add a splash of extra stock or cream if the soup thickens too much during storage.

Bobby Flays Crab & Corn Chowder Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 24 reviews

• Total Time: 45 minutes
• Yield: 6 1x

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Description

Bobby Flay’s Crab & Corn Chowder delivers a rich, coastal symphony of flavors that dance across palates with creamy elegance. Seafood enthusiasts will savor each spoonful of this hearty New England-inspired dish, bringing ocean freshness directly to home kitchens.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 lb lump crab meat, picked over for shells
• 4 cups fresh or frozen corn kernels
• 3 cups chicken or seafood stock
• 2 cups heavy cream

Vegetables and Aromatics:

• 1 medium onion, finely diced
• 2 celery stalks, finely diced
• 1 medium red bell pepper, finely diced
• 3 garlic cloves, minced

Seasonings and Extras:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper, to taste
• Fresh chives or parsley, chopped, for garnish

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Instructions

1. Initiate the flavor foundation by sautéing aromatic onions, crisp celery, and vibrant red bell peppers in a generous drizzle of olive oil over medium heat until vegetables soften and release their subtle essences, approximately 5 minutes. Introduce minced garlic and allow it to bloom briefly.
2. Incorporate butter into the vegetable medley, allowing it to melt smoothly. Dust with flour and gently toast to create a rich, golden roux, developing deep nutty undertones for approximately 1-2 minutes.
3. Gradually introduce chicken or seafood stock, whisking continuously to ensure a silky, lump-free consistency. Incorporate vibrant corn kernels and allow the mixture to simmer, developing complex flavor layers.
4. Strategically use an immersion blender to partially puree the chowder, creating a luxurious texture that maintains delightful corn and vegetable chunks for rustic character.
5. Enrich the chowder with velvety heavy cream, adding depth through smoky paprika, subtle cayenne pepper, and carefully balanced seasonings. Allow the mixture to meld flavors gently.
6. Delicately fold pristine crab meat into the warm chowder, heating precisely to preserve the seafood’s delicate texture and prevent disintegration.
7. Present the chowder in warm bowls, garnishing with freshly chopped chives or parsley. Accompany with crusty artisan bread or crisp oyster crackers for a complete culinary experience.

Notes

• Swap butter with olive oil or coconut oil for a dairy-free version that maintains rich flavor and creamy texture.
• Reduce cream quantity or use plant-based alternatives like cashew cream for lighter, healthier adaptation without losing richness.
• Choose sustainable crab meat from reputable sources to ensure quality and support responsible seafood practices.
• Adjust spice levels by gradually adding cayenne pepper, allowing individual heat preferences while maintaining balanced flavor profile.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dinner, Appetizer
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 520
• Sugar: 5 g
• Sodium: 800 mg
• Fat: 36 g
• Saturated Fat: 21 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 3 g
• Protein: 14 g
• Cholesterol: 110 mg