Description
Bobby Flay’s Delicious Crab & Corn Chowder is a rich and creamy seafood soup that combines sweet corn, succulent lump crab meat, and aromatic spices for a comforting and flavorful meal. Perfectly balanced with smoky paprika, cayenne pepper, and fresh herbs, this chowder is easy to prepare and ideal for a cozy lunch or dinner.
Ingredients
Scale
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 cloves garlic, minced
- 3 cups corn kernels (fresh or frozen)
Spices & Herbs
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 2 tablespoons chopped fresh parsley
Liquids & Dairy
- 2 cups seafood stock
- 1 cup heavy cream
- 1/2 cup whole milk
Protein
- 1 lb lump crab meat (fresh or canned)
Seasoning
- Salt and freshly ground black pepper, to taste
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion, celery, and minced garlic, and sauté until they are softened and fragrant, about 5-7 minutes.
- Add Corn and Spices: Stir in corn kernels, smoked paprika, cayenne pepper, dried thyme, and dried rosemary. Cook this mixture for 2 minutes to allow the spices to bloom and flavors to meld.
- Simmer with Seafood Stock: Pour in the seafood stock and bring the mixture to a gentle simmer. Let it cook uncovered for 10-12 minutes, allowing the flavors to combine and the corn to cook through.
- Add Dairy: Stir in the heavy cream and whole milk, then continue to simmer for another 5 minutes, stirring occasionally to prevent sticking and to meld the creamy texture.
- Incorporate Crab Meat: Gently fold in the lump crab meat and cook for an additional 3 minutes to heat through without breaking up the crab pieces.
- Season and Garnish: Season the chowder with salt and freshly ground black pepper to taste. Stir in the chopped fresh parsley for a burst of color and flavor.
- Serve: Ladle the hot chowder into bowls and serve immediately with crusty bread or crackers for a complete and satisfying meal.
Notes
- Use fresh lump crab meat for the best flavor, but canned crab meat works well too.
- Adjust cayenne pepper to your preferred heat level or omit if you want a milder chowder.
- If seafood stock is unavailable, substitute with fish stock or a light vegetable broth.
- For a thicker chowder, blend a portion of the soup before adding the crab meat.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
