Bobby Flay’s Crab & Corn Chowder Recipe

Introduction

Bobby Flay’s Crab & Corn Chowder is a comforting, creamy soup bursting with sweet crab meat and tender vegetables. This easy-to-make chowder brings a touch of coastal flavor to your kitchen, perfect for a cozy meal any day of the week.

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 the butter over medium heat. Add the onion, garlic, and celery, and sauté for 4–5 minutes until softened.
3. Step 3: Stir in the cubed potatoes, then add the chicken broth. Bring to a gentle boil, then reduce heat to a simmer. Cook for 10–12 minutes until the potatoes are tender.
4. Step 4: Season with smoked paprika, dried thyme, salt, and pepper. Stir well to combine.
5. Step 5: Slowly add the milk and heavy cream, stirring continuously. Simmer for 5–7 minutes without boiling.
6. Step 6: Gently fold in the lump crab meat, taking care to keep the chunks intact. Simmer for 3–4 minutes to heat through.
7. Step 7: Taste and adjust the seasoning as needed. Serve in bowls garnished with chopped fresh parsley. Optional: enjoy with crusty bread.

Tips & Variations

• To keep crab meat tender and chunky, fold it in gently at the end rather than stirring vigorously.
• Do not boil the chowder after adding the cream to prevent curdling and preserve a silky texture.
• For extra sweetness, add fresh or frozen corn kernels along with the potatoes.
• Substitute half-and-half for the cream for a lighter version without sacrificing richness.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, stirring occasionally to prevent the cream from separating. Avoid boiling during reheating to maintain the smooth texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, fresh crab meat works great. Just be sure to gently fold it in at the end to keep its delicate texture.

Is it possible to make this chowder gluten-free?

Absolutely. This recipe contains no gluten ingredients, making it naturally gluten-free. Just verify that your chicken broth and any added bread for serving are gluten-free as well.

Bobby Flay’s Crab & Corn Chowder Recipe

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★★★★★

4.8 from 53 reviews

Bobby Flay’s Crab & Corn Chowder is a creamy, comforting soup that combines sweet lump crab meat with tender potatoes, sautéed aromatics, and a touch of smoked paprika for a rich, flavorful dish. Perfect as a hearty appetizer or a light meal, this chowder is easy to prepare on the stovetop and garnished with fresh parsley for a burst of freshness.

• Author: Hannah
• 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
• Fresh parsley, chopped for garnish

Dairy & Broth

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

Spices & Seasoning

• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Prepare Vegetables: Finely chop the onion, mince the garlic, and dice the celery. Peel and cube the potatoes to ensure even cooking and ability to absorb flavors.
2. Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the finely chopped onion, minced garlic, and diced celery. Sauté for 4 to 5 minutes until the vegetables soften and become fragrant.
3. Add Potatoes and Broth: Stir in the cubed potatoes, then pour in the chicken broth. Bring everything to a gentle boil, then reduce the heat to maintain a simmer. Cook for 10 to 12 minutes until the potatoes are tender but still hold their shape.
4. Season the Chowder: Add the smoked paprika, dried thyme, salt, and pepper. Stir well to combine all the flavors evenly throughout the soup base.
5. Add Dairy: Slowly stir in the milk and heavy cream while continuously stirring. Maintain a gentle simmer for 5 to 7 minutes, being careful not to let the chowder boil, to prevent the cream from curdling.
6. Incorporate Crab Meat: Gently fold in the lump crab meat to keep the chunks intact. Let the chowder simmer for an additional 3 to 4 minutes to heat the crab through without overcooking it.
7. Final Seasoning: Taste the chowder and adjust salt and pepper as needed to enhance the overall flavor.
8. Serve: Ladle the chowder into bowls and garnish with freshly chopped parsley. For an optional accompaniment, serve with crusty bread to soak up the delicious broth.

Notes

• Gently fold in crab meat to keep the chunks intact and maintain texture.
• Do not boil the chowder after adding milk and cream to avoid curdling.
• Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.

Keywords: Crab chowder, corn chowder, Bobby Flay recipe, creamy crab soup, seafood chowder, comfort soup