If you crave a rich and comforting bowl that bursts with the fresh flavors of the sea and the sweet crunch of corn, then Bobby Flay’s Delicious Crab Corn Chowder Recipe is an absolute must-try. This chowder lovingly marries tender lump crab meat with creamy corn, smoky bacon, and just the right blend of spices, creating a dish that warms your soul and impresses any guest at the table. Bobby Flay’s Delicious Crab Corn Chowder Recipe isn’t just soup; it’s a celebration of flavors that transforms simple ingredients into something truly extraordinary.
Ingredients You’ll Need
Getting your ingredients right is key to making this chowder sing with flavor. Each item is carefully chosen to build layers of taste, texture, and color—making this recipe as stunning on the palate as it is on the plate.
- Bacon (4 slices, chopped): Adds a savory crunch and deep smoky flavor that forms the perfect base for the chowder.
- Unsalted butter (1 tablespoon): Helps soften your vegetables and brings a silky richness to the chowder.
- Onion (1 small, diced): Offers a sweet and aromatic foundation when sautéed.
- Celery stalk (1, diced): Brings a subtle fresh crunch and balances the richness.
- Red bell pepper (1, diced): Contributes vibrant color and a gentle sweetness.
- Garlic (2 cloves, minced): Infuses the chowder with a warm, fragrant depth.
- All-purpose flour (2 tablespoons): Creates the necessary roux for that smooth, creamy texture.
- Chicken or seafood stock (3 cups): Your flavorful cooking liquid—seafood stock will enhance the oceanic notes.
- Corn kernels (2 cups, fresh or frozen): Provide bursts of sweetness and delightful pop in every spoonful.
- Potato (1 large, peeled and diced): Adds comforting body and thickness to the chowder.
- Heavy cream (1 cup): Gives the chowder luxurious creaminess and richness.
- Smoked paprika (1/2 teaspoon): Infuses a smoky warmth that complements the bacon beautifully.
- Cayenne pepper (1/4 teaspoon, optional): Adds a playful kick if you like a touch of heat.
- Lump crab meat (1/2 pound, picked over for shells): The star of the show, tender and sweet, delivering luscious seafood flavor.
- Salt and black pepper (to taste): Essential for seasoning and balancing the flavors.
- Fresh chives (2 tablespoons, chopped): A fresh, mild onion note for garnish that adds color and brightness.
How to Make Bobby Flay’s Delicious Crab Corn Chowder Recipe
Step 1: Crisp the Bacon
Start by cooking the chopped bacon in a large pot over medium heat until it’s crispy and golden. This step not only delivers irresistible texture but also releases a smoky fat that will flavor your chowder deeply. Remove the bacon carefully and set it aside, but don’t toss out the drippings—they’re liquid gold for the next steps.
Step 2: Sauté the Vegetables
Add the butter to the pot along with the bacon drippings to melt smoothly. Toss in your diced onion, celery, and red bell pepper, and let them sauté for 4 to 5 minutes until tender and fragrant. Stir in the minced garlic and cook for another minute—this builds a beautifully aromatic base that’s simply irresistible.
Step 3: Make the Roux
Sprinkle the all-purpose flour evenly over the softened vegetables and stir constantly for 1 to 2 minutes. This roux thickens your chowder and gives it that silky mouthfeel that makes every bite so comforting. Just be sure to cook the flour well so your soup stays smooth.
Step 4: Add Stock and Simmer
Gradually whisk in the chicken or seafood stock to prevent lumps, then bring everything to a gentle simmer. Add the corn kernels, diced potato, smoked paprika, and cayenne pepper if you’re using it. Simmer uncovered for 15 to 20 minutes until the potatoes are wonderfully tender but not falling apart—this creates the chowder’s hearty heart.
Step 5: Finish with Cream and Crab
Stir in the heavy cream to bring luscious richness, then gently fold in the lump crab meat. Warm for an additional 3 to 5 minutes, letting the crab soak up the flavors without overcooking it, so it stays tender and sweet. Finish by seasoning with salt and black pepper to perfectly balance the flavors.
How to Serve Bobby Flay’s Delicious Crab Corn Chowder Recipe
Garnishes
Sprinkle the crispy bacon you set aside earlier on top of each bowl, then shower with chopped fresh chives. The bacon adds a delightful crunch and smoky bite, while the chives introduce a pop of green color and mild onion brightness that brighten every spoonful.
Side Dishes
This chowder loves good company—serve it alongside crusty bread, oyster crackers, or even a fresh green salad for a complete meal that feels both fancy and homey. The bread is perfect for dipping and soaking up every last drop of that creamy goodness.
Creative Ways to Present
For an extra special touch, serve Bobby Flay’s Delicious Crab Corn Chowder Recipe in mini bread bowls or pretty, shallow soup plates garnished with a lemon wedge to add a zesty contrast. You could also drizzle a bit of smoked oil or gather a side of herbed crostini to elevate your presentation game effortlessly.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftover chowder into an airtight container and refrigerate. It keeps beautifully for up to 3 days, making it a handy delicious option when you want a comforting meal ready to go.
Freezing
While freezing cream-based soups can sometimes alter texture, you can freeze this chowder if needed. Store it in a freezer-safe container for up to 1 month. When thawing, do so overnight in the fridge for best results to maintain its delicate flavors and texture.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently to prevent scorching. If the chowder seems too thick, add a splash of stock or cream to revive its creamy consistency. Avoid boiling to keep the crab tender and delicious.
FAQs
Can I use canned crab meat instead of fresh lump crab?
Absolutely! While fresh lump crab delivers the best texture and flavor, good-quality canned crab meat can work in a pinch. Just be sure to drain it well and pick over for any shells.
Is there a substitute for heavy cream in this chowder?
If you want a lighter version, you can use half-and-half or whole milk, but keep in mind that the chowder will be less rich and creamy. Adding a little flour or cornstarch can help maintain thickness.
Can I make this chowder spicy? How?
Definitely! The recipe includes optional cayenne pepper, which you can increase slightly to suit your heat preference. A dash of hot sauce or a pinch of red pepper flakes also amps up the spice without overpowering the crab flavor.
What type of stock is best to use?
Seafood stock intensifies the oceanic flavor of the chowder beautifully, but chicken stock is a great alternative that still delivers a savory base. Homemade stock takes the chowder up a notch, but store-bought works fine when you’re short on time.
Can I prepare this chowder in advance for a party?
Yes! Prepare the chowder up to the simmering stage, then cool and refrigerate. When ready to serve, gently reheat and fold in the crab and cream last to keep everything fresh and flavorful.
Final Thoughts
Bobby Flay’s Delicious Crab Corn Chowder Recipe is a jewel of a dish that feels both indulgent and approachable. Whether you’re cooking for family, impressing friends, or simply treating yourself, this chowder offers a rich blend of textures and flavors that’s impossible to resist. So grab your pot and fresh crab, and dive into this heartwarming seafood delight—you won’t regret it!
Print
Bobby Flay’s Delicious Crab Corn Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Bobby Flay’s Delicious Crab Corn Chowder is a rich and creamy seafood soup featuring fresh lump crab meat, sweet corn, and tender potatoes. Infused with smoky bacon, paprika, and a hint of cayenne, this chowder balances hearty flavors with velvety textures, making it a comforting and elegant dish perfect for any occasion.
Ingredients
Chowder Base
- 4 slices bacon, chopped
- 1 tablespoon unsalted butter
- 1 small onion, diced
- 1 celery stalk, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3 cups chicken or seafood stock
- 2 cups fresh or frozen corn kernels
- 1 large potato, peeled and diced
- 1 cup heavy cream
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
Seafood
- 1/2 pound lump crab meat, picked over for shells
Seasonings & Garnish
- Salt and black pepper to taste
- 2 tablespoons chopped fresh chives for garnish
Instructions
- Cook Bacon: In a large pot over medium heat, cook the chopped bacon until crisp. Use a slotted spoon to remove the bacon and set aside, leaving the rendered bacon fat in the pot.
- Sauté Vegetables: Add the unsalted butter to the pot with the bacon drippings. Stir in the diced onion, celery, and red bell pepper. Sauté for 4 to 5 minutes, until the vegetables are soft and fragrant. Add the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.
- Make Roux and Add Stock: Sprinkle the all-purpose flour over the sautéed vegetables and stir constantly for 1 to 2 minutes to form a roux, which will thicken the chowder. Slowly whisk in the chicken or seafood stock and bring the mixture to a gentle simmer.
- Add Main Ingredients: Stir in the corn kernels, diced potatoes, smoked paprika, and cayenne pepper if using. Simmer the chowder for 15 to 20 minutes until the potatoes are tender, stirring occasionally to prevent sticking.
- Finish with Cream and Crab: Lower the heat and stir in the heavy cream. Gently fold in the lump crab meat to avoid breaking it up. Allow the chowder to simmer for another 3 to 5 minutes so the crab warms through. Taste and season with salt and freshly ground black pepper as needed.
- Serve: Ladle the chowder into bowls and garnish with the crispy bacon pieces and chopped fresh chives. Serve hot alongside crusty bread or oyster crackers for a complete meal.
Notes
- Use fresh lump crab meat for the best flavor and texture, but canned or refrigerated crab can be substituted in a pinch.
- The optional cayenne pepper adds a mild heat that enhances the smoky paprika; adjust according to your spice preference.
- This chowder pairs excellently with crusty artisan bread or classic oyster crackers for added texture.
- To ensure a smooth chowder, pick over the crab meat carefully to remove any shell fragments before adding.
