Crab and corn chowder is a rich and satisfying dish that perfectly balances sweet, fresh crab meat with the earthy sweetness of corn in a creamy base. Inspired by Bobby Flay’s signature flair, this recipe is bursting with bold flavors and comforting textures. Whether for a cozy weeknight dinner or an elegant starter for a special occasion, this chowder is always a hit.

Why You’ll Love This Recipe?

A hearty and luxurious dish with fresh, vibrant flavors.
Packed with sweet crab, tender corn, and a creamy broth.
Perfect for impressing guests or treating yourself.

Ingredients

Here’s what you’ll need:

Fresh or canned crab meat
Fresh corn kernels (or frozen if out of season)
Potatoes, diced
Onion, celery, and garlic
Heavy cream
Chicken or seafood stock
Butter and flour (for thickening)
Fresh thyme and smoked paprika

The full list of ingredients with exact measurements is included below.

Directions

Step 1: Sauté the Aromatics

In a large pot, melt butter over medium heat. Add diced onion, celery, and minced garlic. Sauté until softened and fragrant, about 4–5 minutes.

Step 2: Build the Base

Stir in the flour and cook for 1–2 minutes, creating a roux. Slowly pour in the chicken or seafood stock, whisking constantly to prevent lumps.

Step 3: Add the Vegetables

Add the diced potatoes and fresh thyme to the pot. Simmer for 10–12 minutes, or until the potatoes are tender.

Step 4: Incorporate the Corn

Stir in the corn kernels and cook for another 5 minutes, allowing the flavors to meld together.

Step 5: Add the Crab and Cream

Gently fold in the crab meat and heavy cream. Reduce the heat to low and let the chowder simmer for 5–7 minutes, being careful not to boil.

Step 6: Season and Serve

Season the chowder with smoked paprika, salt, and pepper to taste. Ladle into bowls, garnish with fresh parsley or chives, and serve warm with crusty bread or oyster crackers.

Expert Tips and Tricks

Use fresh crab if possible: It gives the chowder a vibrant flavor, but high-quality canned crab works in a pinch.
Don’t overcook the crab: Add it toward the end to maintain its delicate texture.
Make it smoky: A sprinkle of smoked paprika or a dash of chipotle powder adds a warm, smoky depth.

Recipe Variations and Possible Substitutions

Swap heavy cream for coconut milk for a lighter, dairy-free version.
Add diced red bell peppers for extra sweetness and color.
Include cooked bacon bits for a smoky, savory twist.

Serving and Pairing Suggestions

Serve this crab and corn chowder with warm sourdough bread or a side of simple green salad. For a refreshing drink pairing, try a crisp white wine like Sauvignon Blanc or a sparkling lemonade.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally, to prevent the cream from curdling. This chowder is not recommended for freezing as the cream base can separate.

FAQs

Can I use frozen or canned corn?
Yes! Frozen or canned corn works perfectly if fresh corn isn’t available. Just be sure to drain canned corn before adding it.

Can I thicken the chowder without flour?
Absolutely. You can use cornstarch mixed with water or blend a portion of the soup to achieve the desired thickness.

What type of crab works best?
Lump crab meat is ideal for its sweetness and texture, but claw meat is a more budget-friendly option.

Can I make this chowder spicy?
Yes! Add diced jalapeños or a pinch of cayenne pepper for a kick of heat.

Conclusion

Bobby Flay’s Crab & Corn Chowder is a creamy, flavorful dish that brings the taste of the coast to your kitchen. With its perfect blend of sweet crab, tender corn, and creamy broth, it’s a recipe you’ll turn to time and time again. Try it for your next dinner and enjoy a bowl of pure comfort!

Bobby Flay’s Crab & Corn Chowder Recipe – Creamy & Delicious

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Jake
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American

Print Recipe

Description

This Crab & Corn Chowder combines the sweetness of fresh corn and succulent crab meat with a rich and creamy base. Inspired by Bobby Flay’s culinary flair, this dish is perfect for any season, delivering a satisfying balance of flavors and textures in every spoonful.

Instructions

Sauté the Vegetables:
1. Heat olive oil in a large pot over medium heat. Add onion, celery, and red bell pepper. Cook until softened, about 5 minutes. Stir in garlic and cook for another minute.
Prepare the Base:
1. Add butter to the pot and let it melt. Stir in flour and cook for 1–2 minutes to form a roux. Gradually whisk in the chicken or seafood stock, ensuring no lumps remain.
Cook the Corn:
1. Add corn kernels to the pot and bring the mixture to a simmer. Cook for 10 minutes, stirring occasionally.
Blend for Creaminess:
1. Use an immersion blender to partially blend the soup, leaving some corn and vegetables whole for texture.
Add Cream and Spices:
1. Stir in the heavy cream, smoked paprika, cayenne pepper (if using), salt, and pepper. Simmer gently for 5 minutes.
Add Crab Meat:
1. Gently fold in the crab meat and cook until heated through, about 3 minutes. Avoid overmixing to keep the crab meat intact.
Serve:
1. Ladle the chowder into bowls, garnish with fresh chives or parsley, and serve warm with crusty bread or oyster crackers.

Notes

For extra flavor, roast the corn kernels before adding them to the soup.
Use canned crab meat as a substitute if fresh isn’t available.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 cup
Calories: 310
Sugar: 5g
Sodium: 670mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 14g
Cholesterol: 85mg