Bobby Flay’s Crab & Corn Chowder Recipe – Comfort Food Classic
Warm up with Bobby Flay’s crab & corn chowder recipe! This creamy seafood soup blends sweet corn, tender crab, and rich broth into a comforting dish perfect for cozy nights or impressing guests. A true comfort food classic with a gourmet twist.
Equipment
- Large soup pot or Dutch oven
- Cutting board & knife
- Wooden spoon
- Ladle
- Measuring cups & spoons
Ingredients
- 2 tbsp butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 3 cups fresh corn kernels (or roasted corn for variation)
- 2 medium potatoes, diced
- 4 cups chicken or seafood broth
- 1 cup heavy cream (or milk for lighter version)
- 1 lb lump crab meat
- 1 tsp paprika
- ½ tsp thyme
- Juice of 1 lemon
- Salt & pepper to taste
- Fresh parsley or chives for garnish
Instructions
- Sauté Aromatics: Melt butter in pot over medium heat. Add onion, celery, and garlic. Cook until softened.
- Add Corn & Potatoes: Stir in corn and potatoes. Cook for 2–3 minutes.
- Build Base: Pour in broth. Simmer until potatoes are tender, about 15 minutes.
- Add Cream: Stir in heavy cream, creating a silky base.
- Fold in Crab: Gently add lump crab meat. Simmer 2–3 minutes, just to warm through.
- Season: Add paprika, thyme, salt, pepper, and lemon juice. Taste and adjust.
- Serve: Garnish with parsley or chives. Ladle into bowls and serve hot with bread or crackers.
Notes
- Use lump crab meat for best texture.
- Add cream at the end to avoid curdling.
- Fresh corn gives sweetness; roasted corn adds depth.
- Lemon juice balances richness—don’t skip it.
- Store in fridge for 2–3 days; reheat gently with splash of broth.