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Bobby Flay’s Crab & Corn Chowder Recipe

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★★★★★

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.

Ingredients

Scale

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

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