Description
This decadent Bobby Flay’s Crab & Corn Chowder is the ultimate creamy seafood soup, combining sweet corn, tender potatoes, and succulent lump crab meat in a rich, flavorful broth. Perfectly seasoned with fresh thyme, paprika, and a hint of cayenne, this chowder is a comforting American classic that’s easy to prepare on the stovetop and ideal for serving warm with crusty bread or oyster crackers.
Ingredients
Scale
Base
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 2 tablespoons all-purpose flour
Liquid & Vegetables
- 3 cups seafood stock or chicken broth
- 2 cups heavy cream
- 2 cups fresh or frozen sweet corn kernels
- 2 medium Yukon gold potatoes, peeled and diced
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
Seafood & Garnish
- 12 oz lump crab meat (picked over for shells)
- 1/4 cup chopped fresh chives or green onions
- 1 tablespoon fresh lemon juice
- Crumbled cooked bacon and additional herbs for garnish (optional)
Instructions
- Prepare the base: In a large soup pot or Dutch oven, heat the butter and olive oil over medium heat. Add the finely chopped onion and diced celery, sautéing them for 5–6 minutes until they become soft and translucent.
- Add aromatics: Stir in the minced garlic and fresh thyme leaves, cooking for an additional 30 seconds to release their fragrance without browning.
- Create the roux: Sprinkle in the all-purpose flour and stir constantly to coat the vegetables, cooking the mixture for 1 minute to remove the raw flour taste.
- Incorporate liquids and vegetables: Gradually whisk in the seafood stock, ensuring the mixture is smooth. Bring it to a gentle simmer before adding diced Yukon gold potatoes, sweet corn kernels, paprika, cayenne pepper (if using), and seasoning with salt and black pepper to taste.
- Simmer the chowder: Allow the chowder to simmer gently for 15–20 minutes, stirring occasionally, until the potatoes are tender and flavors meld.
- Add cream and heat through: Stir in the heavy cream and continue to simmer for 5 minutes to warm the chowder through, maintaining a gentle simmer without boiling.
- Fold in crab meat: Gently add the lump crab meat, folding it in carefully to avoid breaking up the chunks. Cook for 2–3 minutes until the crab is heated through but not boiled.
- Finish and season: Stir in the fresh lemon juice to brighten the flavors, then adjust seasoning with salt and black pepper as needed.
- Serve and garnish: Ladle the chowder into bowls and garnish with chopped fresh chives, crumbled cooked bacon, and extra herbs if desired. Serve hot with crusty bread or oyster crackers for a complete meal.
Notes
- Use lump crab for the best texture and flavor, but backfin or claw meat works well for a more budget-friendly option.
- For extra decadence, drizzle a touch of truffle oil over the chowder just before serving.
- This chowder pairs perfectly with crusty bread or oyster crackers, adding a delightful crunch.
- To make the chowder gluten-free, substitute the all-purpose flour with cornstarch.
