Bobby Flay’s Crab & Corn Chowder Recipe
Introduction
Bobby Flay’s Crab & Corn Chowder is a comforting blend of sweet corn, tender crab meat, and aromatic spices. This creamy chowder captures the essence of coastal flavors, making it perfect for a cozy meal any time of year.
Ingredients
- 2 tablespoons of olive oil
- 1/2 cup of chopped onion
- 1/2 cup of chopped celery
- 2 cloves of garlic, minced
- 3 cups of corn kernels (fresh or frozen)
- 1/2 teaspoon of smoked paprika
- 1/2 teaspoon of cayenne pepper
- 1/4 teaspoon of dried thyme
- 1/4 teaspoon of dried rosemary
- 2 cups of seafood stock
- 1 cup of heavy cream
- 1/2 cup of whole milk
- 1 pound of lump crab meat (fresh or canned)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons of chopped fresh parsley
Instructions
- Step 1: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add chopped onion and celery, stirring occasionally until softened and translucent, about 5-7 minutes. Add minced garlic and cook until fragrant.
- Step 2: Stir in smoked paprika, cayenne pepper, dried thyme, and dried rosemary to bloom the spices and deepen the flavor.
- Step 3: Add corn kernels to the pot, stirring to combine. Use fresh corn for sweetness or frozen for convenience.
- Step 4: Pour in seafood stock and bring the mixture to a gentle simmer to enhance the chowder’s coastal taste.
- Step 5: Gradually add heavy cream and whole milk, stirring smoothly to create a creamy base.
- Step 6: Gently fold in lump crab meat, preserving the delicate texture and flavor.
- Step 7: Season with salt and freshly ground black pepper, adjusting to taste without overpowering the ingredients.
- Step 8: Garnish with chopped fresh parsley before serving to add color and a fresh aroma.
Tips & Variations
- For extra depth, use homemade seafood stock or a high-quality store-bought version.
- Swap lump crab meat with claw meat for a different texture and flavor profile.
- Add diced potatoes or bacon for a heartier chowder variation.
- Adjust cayenne pepper to control the level of heat according to your preference.
Storage
Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to prevent curdling, stirring occasionally. Avoid freezing, as cream-based soups may separate when thawed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen crab meat for this chowder?
Yes, quality frozen crab meat works well and offers convenience without sacrificing flavor. Just thaw it fully before adding to the chowder.
Is there a substitute for seafood stock?
If seafood stock is not available, you can substitute with vegetable or chicken stock, though the chowder will have a milder seafood flavor.
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Bobby Flay’s Crab & Corn Chowder Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
Bobby Flay’s Crab & Corn Chowder is a rich and flavorful seafood soup that combines sweet corn, tender lump crab meat, and a blend of aromatic spices to create a comforting coastal dish. Creamy and smoky with a subtle kick from cayenne, this chowder is perfect for a cozy meal that highlights fresh, vibrant ingredients.
Ingredients
Produce
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 cloves garlic, minced
- 3 cups corn kernels (fresh or frozen)
- 2 tablespoons chopped fresh parsley
Spices
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- Salt, to taste
- Freshly ground black pepper, to taste
Dairy
- 1 cup heavy cream
- 1/2 cup whole milk
Seafood & Other
- 1 pound lump crab meat (fresh or canned)
- 2 cups seafood stock
- 2 tablespoons olive oil
Instructions
- Begin with Aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and celery. Stir occasionally until they soften and become translucent, approximately 5 to 7 minutes. Add minced garlic and cook until fragrant to build the aromatic base for the chowder.
- Spice It Up: Stir in smoked paprika, cayenne pepper, dried thyme, and dried rosemary. Cooking these spices briefly helps to bloom and release their flavors fully, enriching the chowder’s depth and complexity.
- Incorporate Corn: Add the corn kernels to the pot. Whether you use fresh corn for sweet vibrancy or frozen corn for convenience, this ingredient provides a natural sweetness and texture contrast.
- Create the Base: Pour in the seafood stock and bring the mixture to a gentle simmer. This step infuses the chowder with a satisfying oceanic flavor and helps meld the ingredients together.
- Introduce Creaminess: Slowly add the heavy cream and whole milk to the pot, stirring continuously. This creates a smooth, creamy texture that balances the spices and seafood flavors beautifully.
- Add Crab Meat: Gently fold in the lump crab meat, taking care not to break it up too much. Fresh crab offers sweet, succulent notes, while quality canned crab is a convenient alternative without sacrificing taste.
- Final Seasoning: Season the chowder with salt and freshly ground black pepper to taste. Adjust carefully to enhance the delicate flavors without overpowering the dish.
- Finishing Touches: Just before serving, sprinkle the chopped fresh parsley on top to add a burst of color and fresh aroma, brightening the chowder and completing the presentation.
Notes
- Fresh crab meat is preferred for optimal flavor but canned crab meat can be used for convenience.
- Adjust cayenne pepper to control the spiciness of the chowder.
- Use fresh corn when in season for the sweetest flavor, or frozen corn as a year-round option.
- Seafood stock can be substituted with clam juice or a light fish broth if seafood stock is not available.
- To make the chowder thicker, you can mash some of the corn kernels against the side of the pot during cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: crab chowder, corn chowder, seafood soup, Bobby Flay recipe, creamy chowder, coastal seafood
