Bobby Flay’s Crab & Corn Chowder is a rich, flavorful soup that combines the sweetness of fresh corn with the delicate taste of crab in a creamy broth.
Bobby Flay’s Crab & Corn Chowder Recipe – Creamy & Delicious
Bobby Flay’s Crab & Corn Chowder is a rich and comforting dish that combines the sweetness of fresh corn with the delicate brininess of crab meat.This chowder is known for its velvety texture and layers of flavor, created by simmering tender potatoes, sweet corn, and lump crab meat in a creamy broth.The addition of smoky bacon and aromatic vegetables like onions, celery, and bell peppers enhances the depth of flavor. Bobby Flay’s signature touch comes from a dash of Old Bay seasoning and a splash of heavy cream, giving the chowder a luxurious finish.Garnished with fresh chives and a sprinkle of paprika, this chowder is not only hearty but also visually appealing. Perfect for a cozy night in or an elegant starter for a seafood feast, this recipe balances the natural sweetness of corn with the richness of crab and cream.Serve it with crusty bread or oyster crackers for the ultimate comfort meal. Its creamy consistency and balanced flavors make it a standout dish for any seafood lover.
Ingredients
- 2 tablespoon unsalted butter
- 2 tablespoon olive oil
- 1 small onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 2 cup medium potatoes peeled and diced
- 3 cups fresh or frozen corn kernels
- 3 cups seafood or chicken stock
- 1 cup heavy cream
- 1 cup whole milk
- 1 bay leaf
- 1 teaspoon fresh thyme
- Salt and pepper to taste
For the Crab:
- 8 ounce lump crab meat
- 1 tablespoon lemon juice
- 1 tablespoon chopped chives
- 1/4 teaspoon Old Bay seasoning
Instructions
- Sauté the Aromatics: In a large pot or Dutch oven, melt the butter and olive oil over medium heat. Add the diced onion and bell pepper; cook for 3–4 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragra
- Cook the Vegetables: Add the diced potatoes and corn. Pour in the seafood or chicken stock and bring to a boil. Add the bay leaf and thyme; reduce to a simmer and cook for 10–12 minutes until the potatoes are tender.
- Make It Creamy: Stir in the heavy cream and whole milk. Simmer for another 5 minutes until the mixture thickens slightly. Season with salt and pepper to taste.
- Add the Crab: Gently fold in the crab meat and lemon juice. Simmer for 2–3 minutes until the crab is heated through. Remove the bay leaf before serving.
- Garnish and Serve: Ladle the chowder into bowls. Sprinkle with chives and a dash of Old Bay seasoning (if using). Serve warm with crusty bread or oyster crackers.
Notes
Why You’ll Love Bobby Flay’s Crab & Corn Chowder – Creamy & Delicious
Bobby Flay’s Crab & Corn Chowder is the perfect balance of rich, creamy flavors and fresh seafood goodness. This chowder stands out because it combines the natural sweetness of fresh corn with the delicate brininess of crab, creating a comforting and flavorful bowl of soup. The creamy base, made from a blend of heavy cream and chicken stock, gives it a velvety texture that complements the tender crab meat and crisp corn kernels beautifully. What makes this recipe special is the depth of flavor Bobby Flay achieves by layering ingredients. The chowder starts with a sauté of smoky bacon, onions, and garlic, which adds a savory base that enhances the sweetness of the corn and crab. A touch of cayenne pepper or Old Bay seasoning provides a mild kick, balancing the richness of the cream and seafood. The addition of fresh herbs like thyme and chives brightens the chowder, adding a fresh and aromatic finish. The combination of sweet, savory, and creamy elements creates a dish that’s both comforting and gourmet. Serve it with crusty bread or oyster crackers, and you have a satisfying meal perfect for chilly evenings or special gatherings. Bobby Flay’s touch of elegance makes this chowder unforgettable!Bobby Flay’s Crab & Corn Chowder – Creamy & Delicious
This chowder is packed with flavor, and with a few expert tips and tricks, you can recreate this restaurant-quality dish at home.Tips for Making the Best Crab & Corn Chowder
1. Use Fresh Ingredients for Maximum Flavor
- Fresh crab meat and sweet corn make a significant difference in the taste and texture of this chowder.
- If fresh crab isn’t available, use high-quality lump crab meat from a trusted source.
- For the corn, fresh kernels are best, but frozen or canned corn can be used when fresh is out of season.
2. Build Flavor with Aromatics
- Start with a base of sautéed onions, garlic, and celery. This creates a deep, savory flavor foundation for the chowder.
- Adding a touch of smoked paprika or cayenne pepper gives the chowder a subtle kick without overpowering the sweetness of the crab and corn.
- Use chicken or seafood stock instead of water to enhance the depth of flavor.
3. Achieve a Perfect Creamy Consistency
- To thicken the chowder, make a roux by cooking equal parts butter and flour before adding the stock. This gives the soup a rich, velvety texture.
- For extra creaminess, stir in heavy cream at the end of cooking.
- Don’t boil the chowder once the cream is added — simmer gently to avoid curdling.
4. Add the Crab at the Right Time
- Add crab meat towards the end of cooking to prevent it from breaking apart.
- Overcooking crab can make it rubbery, so let it heat through just enough to absorb the flavor of the broth.
5. Balance Sweetness and Seasoning
- Corn adds natural sweetness, so balance it with a squeeze of lemon juice or a splash of white wine to add acidity and brightness.
- Season generously with salt and pepper, tasting as you go.
- Adding a touch of Old Bay seasoning or a dash of hot sauce enhances the seafood flavor without overpowering the crab.
Serving Tricks
Garnish for a Professional Touch
- Top the chowder with chopped chives, parsley, or fresh thyme for a pop of color and freshness.
- A sprinkle of crispy bacon or croutons adds a delicious crunch that contrasts with the creamy soup.
- A drizzle of truffle oil or a dollop of crème fraîche gives a luxurious finish.
Pairing Suggestions
- Serve with crusty sourdough bread or garlic toast for dipping.
- A side of mixed greens with a lemon vinaigrette complements the richness of the chowder.
- Pair with a crisp white wine like Sauvignon Blanc or Chardonnay to balance the creamy texture and sweet crab flavor.
Make It Ahead
- The chowder can be made a day in advance — the flavors deepen as it sits in the refrigerator.
- Store in an airtight container and reheat gently over low heat, stirring frequently to maintain the creamy consistency.
- If it thickens too much when reheating, add a splash of stock or cream to thin it out.
Expert Tip:
For extra sweetness and texture, char the corn on a grill or in a cast-iron skillet before adding it to the chowder. The smoky flavor enhances the sweetness of the corn and complements the crab beautifully.Key Nutritional Notes:
High in protein – From the crab and dairy.Rich in healthy fats – From the cream and crab.
Moderate carbs – From corn and potatoes.
High sodium content – Adjust salt or use low-sodium broth to reduce sodium levels. With these expert tips and serving tricks, you’ll have a rich and creamy Crab & Corn Chowder that’s just as delicious as Bobby Flay’s signature version.
