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
Scale
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.
