Bobby Flay’s Crab & Corn Chowder Recipe – Creamy Seafood Soup
This Bobby Flay-inspired Crab & Corn Chowder is a coastal classic with a gourmet twist! Loaded with sweet corn, succulent crab meat, smoky bacon, and a velvety cream base, it’s the perfect blend of comfort and elegance. Whether you’re hosting a dinner party or craving a cozy bowl on a chilly evening, this chowder delivers bold flavor and restaurant-quality results in your own kitchen.
Equipment
- Large pot or Dutch oven
- Cutting board & knife
- Wooden spoon or spatula
- Ladle
- Measuring cups & spoons
Ingredients
- 1 lb fresh lump crab meat (or canned, drained)
- 2 cups sweet corn kernels (fresh or frozen)
- 1 small onion, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 2 cups seafood or chicken broth
- 1 cup heavy cream
- ½ cup crème fraîche
- 1 tsp smoked paprika
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 tbsp lemon juice
- Salt and pepper to taste
- Optional: 2 strips bacon (cooked & crumbled), 1 cup diced potatoes, chopped chives for garnish
Instructions
- Sauté Aromatics Heat oil or butter in a large pot over medium heat. Add onion and celery; cook until soft (5 minutes). Stir in garlic and cook 1 more minute.
- Add Corn & Seasonings Stir in corn, paprika, thyme, salt, and pepper. Cook for 2–3 minutes to develop flavor.
- Simmer Base Pour in broth and bring to a gentle simmer. Cook for 10–15 minutes. Add cream and crème fraîche; reduce heat and simmer another 5 minutes.
- Fold in Crab Meat Gently stir in crab meat. Warm through without overmixing.
- Finish & Serve Add lemon juice, adjust seasoning. Garnish with chives, bacon, or extra crème fraîche. Serve hot with crusty bread or oyster crackers.
Notes
- Fresh lump crab offers the best texture and flavor.
- Add potatoes for a heartier version—simmer until tender before adding cream.
- Let chowder rest for 10 minutes before serving to deepen flavor.
- Avoid boiling after adding cream to prevent curdling.
- Make ahead and reheat gently on the stovetop.