Bobby Flay’s Crab & Corn Chowder Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
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
- 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
- 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.
- 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.
- 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.
- Season the Chowder: Add the smoked paprika, dried thyme, salt, and pepper. Stir well to combine all the flavors evenly throughout the soup base.
- 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.
- 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.
- Final Seasoning: Taste the chowder and adjust salt and pepper as needed to enhance the overall flavor.
- 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
