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
Scale
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
