Description

Bobby Flay’s Crab & Corn Chowder is a rich and creamy soup packed with tender lump crab meat, sweet corn, and hearty potatoes. This comforting chowder combines the smoky warmth of paprika and thyme with a smooth blend of milk and cream, making it a perfect dish for cooler days or special gatherings. Garnished with fresh parsley, this recipe balances robust flavors and creamy textures in an easy stovetop preparation.

Ingredients

Scale

Seafood

1 pound lump crab meat

Vegetables and Aromatics

1 small onion, finely chopped
2 cloves garlic, minced
2 stalks celery, diced
2 medium potatoes, peeled and cubed
Fresh parsley, chopped for garnish

Dairy & Liquids

2 tablespoons butter
3 cups chicken broth
1 cup milk
1 cup heavy cream

Seasonings

1 teaspoon smoked paprika
1/2 teaspoon dried thyme
Salt and pepper, to taste

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Instructions

Prepare ingredients: Finely chop the onion, mince the garlic, and dice the celery. Peel and cube the potatoes to ensure even cooking and the ability to absorb flavors.
Sauté aromatics: In a large pot, melt the butter over medium heat. Add the finely chopped onion, minced garlic, and diced celery. Sauté for 4 to 5 minutes until the vegetables soften and become fragrant.
Cook potatoes: Stir in the cubed potatoes, then pour in the chicken broth. Bring everything to a gentle boil, then reduce the heat to maintain a simmer. Cook for 10 to 12 minutes until the potatoes are tender but still hold their shape.
Add seasonings: Add the smoked paprika, dried thyme, salt, and pepper. Stir well to combine all the flavors evenly throughout the soup base.
Incorporate dairy: Slowly stir in the milk and heavy cream while continuously stirring. Maintain a gentle simmer for 5 to 7 minutes, being careful not to let the chowder boil, to prevent the cream from curdling.
Add crab meat: Gently fold in the lump crab meat to keep the chunks intact. Let the chowder simmer for an additional 3 to 4 minutes to heat the crab through without overcooking it.
Adjust seasoning: Taste the chowder and adjust salt and pepper as needed to enhance the overall flavor.
Serve: Ladle the chowder into bowls and garnish with freshly chopped parsley. Optionally, serve with crusty bread to soak up the delicious broth.

Notes

Use lump crab meat for the best texture and flavor; avoid canned crab meat if possible.
Do not let the chowder boil after adding the cream to prevent curdling.
Adjust the seasoning gradually, especially salt, as crab and broth can be salty.
For a thicker chowder, mash some of the potatoes before adding crab meat.
The recipe can be made dairy-free by substituting milk and cream with coconut milk or a plant-based alternative.