Bobby Flay’s Crab & Corn Chowder Recipe

Introduction

Bobby Flay’s Crab & Corn Chowder is a rich and comforting dish that balances sweet crab meat with creamy potatoes and a hint of smoky paprika. Perfect for a cozy meal, this chowder combines fresh seafood flavors with classic chowder ingredients for a satisfying experience.

Ingredients

• 1 pound lump crab meat
• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 stalks celery, diced
• 2 medium potatoes, peeled and cubed
• 3 cups chicken broth
• 1 cup milk
• 1 cup heavy cream
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions

1. Step 1: Finely chop the onion, mince the garlic, and dice the celery. Peel and cube the potatoes.
2. Step 2: In a large pot, melt butter over medium heat. Add onion, garlic, and celery. Sauté for 4–5 minutes until softened.
3. Step 3: Stir in cubed potatoes, then add chicken broth. Bring to a gentle boil, then reduce heat to a simmer. Cook 10–12 minutes until potatoes are tender.
4. Step 4: Season with smoked paprika, dried thyme, salt, and pepper. Stir to combine.
5. Step 5: Slowly add milk and heavy cream, stirring continuously. Simmer 5–7 minutes without boiling.
6. Step 6: Gently fold in lump crab meat. Simmer 3–4 minutes to heat through.
7. Step 7: Taste and adjust seasoning as needed.
8. Step 8: Serve in bowls, garnished with chopped fresh parsley. Optional: serve with crusty bread.

Tips & Variations

• For extra sweetness, add fresh or frozen corn kernels along with the potatoes.
• Use low-sodium chicken broth to better control the salt level.
• Swap heavy cream for half-and-half for a lighter chowder.
• To add a bit of spice, sprinkle some cayenne pepper when seasoning.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. Avoid boiling once cream is added.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned crab meat instead of lump crab meat?

Yes, canned crab meat works fine, but fresh lump crab provides a better texture and flavor.

Is it possible to make this chowder dairy-free?

You can substitute the milk and cream with coconut milk or a plant-based cream alternative for a dairy-free version, but the flavor and texture will vary slightly.

Bobby Flay’s Crab & Corn Chowder Recipe

Print Recipe

★★★★★

4.8 from 223 reviews

Bobby Flay’s Crab & Corn Chowder is a creamy, comforting soup featuring sweet lump crab meat, tender potatoes, and savory corn flavors. This chowder is rich and satisfying, enhanced by smoked paprika and thyme, perfect as a hearty starter or main dish for seafood lovers.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Seafood

• 1 pound lump crab meat

Vegetables

• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 stalks celery, diced
• 2 medium potatoes, peeled and cubed

Liquids & Dairy

• 3 cups chicken broth
• 1 cup milk
• 1 cup heavy cream
• 2 tablespoons butter

Spices & Herbs

• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions

1. Prep the vegetables: Finely chop the onion, mince the garlic, and dice the celery. Peel and cube the potatoes to prepare all the key soup ingredients.
2. Sauté aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion, minced garlic, and diced celery. Sauté for 4 to 5 minutes until the vegetables are softened and fragrant.
3. Add potatoes and broth: Stir in the cubed potatoes, then pour in the chicken broth. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cook uncovered for 10 to 12 minutes until the potatoes become tender.
4. Season the chowder: Add smoked paprika, dried thyme, salt, and pepper. Stir well to distribute the spices evenly.
5. Add dairy and simmer: Slowly pour in the milk and heavy cream, stirring continuously to blend without curdling. Keep the chowder at a gentle simmer for 5 to 7 minutes, careful not to bring it to a boil.
6. Incorporate crab meat: Gently fold in the lump crab meat, being careful not to break it up too much. Simmer for an additional 3 to 4 minutes just to heat the crab through.
7. Adjust seasonings: Taste the chowder and add more salt, pepper, or smoked paprika if needed to enhance the flavors.
8. Serve: Ladle the chowder into bowls and garnish with freshly chopped parsley. Optionally, serve alongside crusty bread to complete the meal.

Notes

• Use lump crab meat for best texture, but claw meat can also be substituted.
• Do not boil after adding the milk and cream to prevent curdling.
• For a thicker chowder, mash some of the potatoes against the pot before adding the cream.
• This chowder can be prepared a day ahead; flavors will deepen overnight.
• Consider adding fresh or frozen corn kernels for added sweetness and texture.

Keywords: Crab chowder, Bobby Flay recipe, creamy crab soup, lobster chowder alternative, seafood soup, easy chowder recipe