Description
This decadent crab and corn chowder by Bobby Flay is the ultimate creamy soup, combining sweet corn, tender lump crab meat, and smoky spices for a rich, comforting dish perfect for any occasion.
Ingredients
Scale
Base Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 2 celery ribs, diced
- 1 small red bell pepper, finely chopped
- 2 garlic cloves, minced
Spices & Seasonings
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional, for a kick)
- Salt and black pepper to taste
Main Ingredients
- 3 cups fresh or frozen corn kernels
- 3 cups seafood or chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 1½ tablespoons all-purpose flour
- 8 oz lump crab meat (cooked, picked through for shells)
Garnish & Optional
- 2 tablespoons chopped chives or scallions (for garnish)
- Optional: a splash of lemon juice or hot sauce for serving
Instructions
- Sauté Vegetables: In a large soup pot, heat the butter and olive oil over medium heat. Add the onion, celery, and bell pepper. Sauté for 5–7 minutes until vegetables are soft and fragrant.
- Add Garlic and Spices: Stir in the minced garlic, smoked paprika, and cayenne pepper. Cook for another minute, allowing the spices to bloom and infuse the oil.
- Create Roux: Sprinkle the flour over the vegetables. Stir continuously for 1–2 minutes to cook out the raw flour flavor and to form a light roux that will thicken the chowder.
- Add Broth and Corn: Slowly pour in the seafood or chicken broth while whisking to prevent lumps. Stir in the corn kernels and bring the mixture to a gentle simmer. Let it cook uncovered for 10–12 minutes to deepen flavors and soften the corn.
- Add Cream and Milk: Reduce heat to low. Stir in the heavy cream and whole milk gently. Simmer the chowder for 5 more minutes without letting it boil to thicken and develop a rich, creamy texture.
- Incorporate Crab and Season: Fold in the lump crab meat carefully to avoid breaking it up. Season with salt and black pepper to taste. Allow the chowder to warm through for another 2–3 minutes. Optionally, finish with a squeeze of fresh lemon juice for brightness.
- Serve and Garnish: Ladle the chowder into bowls and garnish with chopped chives or scallions. Add a dash of hot sauce if desired for an extra bold flavor.
Notes
- For a spicier version, increase the cayenne pepper or add a pinch of red pepper flakes.
- If lump crab is unavailable, substitute with fresh crab legs or claw meat for best flavor.
- Use seafood broth for a more robust depth, or chicken broth if preferred.
- Do not boil after adding cream to prevent curdling.
- The chowder can be made a day ahead and reheated gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
