Few recipes bring the same level of comfort and flavor as a well-made chowder, and this Crab & Corn Chowder—inspired by Bobby Flay’s culinary style—delivers just that. With tender lump crab meat, sweet corn, and a silky cream base, every spoonful is rich, hearty, and bursting with fresh flavors.
This chowder is balanced beautifully: the natural sweetness of corn complements the delicate crab, while paprika and lemon juice add depth and brightness. It’s a dish that feels indulgent yet approachable, making it perfect for weeknight family dinners or as an elegant starter for special occasions.
Why You’ll Love This Recipe
- Rich & Flavorful – Sweet corn, creamy broth, and buttery crab come together in harmony.
- Quick & Easy – Ready in just 30 minutes.
- Versatile – Works as a light lunch, hearty dinner, or a side to a seafood feast.
- Crowd-Pleaser – Elegant enough for gatherings, comforting enough for everyday.
Ingredients
- 2 tbsp olive oil
- ½ cup onion, finely chopped
- ½ cup celery, finely chopped
- ½ cup red bell pepper, finely chopped
- 2 cloves garlic, minced
- 4 cups corn kernels (fresh or frozen)
- 2 cups chicken broth
- 1 cup heavy cream
- 1 lb crab meat (preferably lump or jumbo)
- ½ tsp paprika
- Salt and pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
- 1 tbsp lemon juice
- 1 tbsp butter
Directions
1. Sauté the Base
Heat olive oil in a large pot over medium heat. Add onion, celery, and red bell pepper. Cook 4–5 minutes until softened.
2. Add Garlic & Corn
Stir in garlic and cook for 30 seconds until fragrant. Add corn, chicken broth, and paprika. Simmer for 10 minutes.
3. Add Cream
Pour in heavy cream and simmer another 5 minutes for a silky base.
4. Fold in Crab
Gently stir in crab meat and butter. Simmer 3–4 minutes to blend flavors.
5. Finish & Serve
Season with salt and pepper. Stir in lemon juice for brightness. Garnish with parsley before serving.
Storage Tips
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Avoid freezing—cream-based chowders may separate.
- Reheating: Warm gently on the stove over low heat, stirring frequently.
Tips for Success
- Use lump or jumbo crab meat for the best texture and flavor.
- Don’t overcook the crab—it only needs a few minutes to heat through.
- For a thicker chowder, blend half the corn mixture before adding cream.
- Add a dash of cayenne or Old Bay for a spicy kick.
Variations
- Smoky Twist – Add smoked paprika or fire-roasted corn.
- Seafood Chowder – Mix in shrimp, scallops, or clams for a medley.
- Light Version – Swap heavy cream for half-and-half or coconut milk.
- Rustic Style – Add diced potatoes for a heartier bowl.
FAQ About Crab & Corn Chowder
1. Can I use canned crab meat?
Yes, but fresh or refrigerated lump crab tastes best.
2. Can I make this chowder dairy-free?
Yes, substitute coconut milk for heavy cream.
3. Can I use vegetable broth instead of chicken broth?
Absolutely—vegetable broth works perfectly for a lighter base.
4. How can I thicken the chowder more?
Add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) or purée some corn before adding cream.
5. What’s the best bread to serve with chowder?
Crusty sourdough or baguette slices are perfect for soaking up the broth.
Wrapping It Up
This Bobby Flay’s Crab & Corn Chowder is creamy, hearty, and full of flavor. With sweet corn, tender crab, and a touch of paprika, it’s a recipe that works equally well for cozy weeknight meals or as a show-stopping starter at a dinner party.
Pair it with crusty bread, a crisp green salad, or even a glass of chilled white wine for the ultimate comforting meal.
The Goods
Bobby Flay’s Crab & Corn Chowder
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Recipes
- 2 tbsp olive oil
- ½ cup onion finely chopped
- ½ cup celery finely chopped
- ½ cup red bell pepper finely chopped
- 2 cloves garlic minced
- 4 cups corn kernels fresh or frozen
- 2 cups chicken broth
- 1 cup heavy cream
- 1 lb crab meat preferably lump or jumbo
- ½ tsp paprika
- Salt and pepper to taste
- 2 tbsp fresh parsley chopped (for garnish)
- 1 tbsp lemon juice
- 1 tbsp butter
Instructions
Sauté the Base
- Heat olive oil in a large pot over medium heat. Add onion, celery, and red bell pepper. Cook 4–5 minutes until softened.
Add Garlic & Corn
- Stir in garlic and cook for 30 seconds until fragrant. Add corn, chicken broth, and paprika. Simmer for 10 minutes.
Add Cream
- Pour in heavy cream and simmer another 5 minutes for a silky base.
Fold in Crab
- Gently stir in crab meat and butter. Simmer 3–4 minutes to blend flavors.
Finish & Serve
- Season with salt and pepper. Stir in lemon juice for brightness. Garnish with parsley before serving.
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