Description

Experience the ultimate creamy comfort with Bobby Flay’s Decadent Crab & Corn Chowder. This rich and flavorful soup combines tender lump crab meat with sweet corn, Yukon gold potatoes, and a velvety seafood-infused broth, layered with smoky paprika and a hint of cayenne for a perfect balance. Ideal for a cozy meal, this chowder is topped with fresh herbs and optional crispy bacon bits or oyster crackers for extra texture and flavor.

Ingredients

Scale

Main Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium onion, finely chopped
1 celery stalk, diced
1 red bell pepper, diced
2 cloves garlic, minced
2 tablespoons all-purpose flour
3 cups seafood stock (or chicken stock)
2 cups heavy cream
2 cups fresh or frozen corn kernels
8 oz Yukon gold potatoes, peeled and diced
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
8 oz lump crab meat, picked over for shells
1 tablespoon fresh lemon juice

Garnish and Optional Toppings

2 tablespoons chopped chives or parsley
Optional: crispy bacon bits
Optional: oyster crackers

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Instructions

Sauté Vegetables: In a large pot, melt the butter with olive oil over medium heat. Add the finely chopped onion, diced celery, and red bell pepper. Sauté the vegetables until they are softened, about 5 minutes, stirring occasionally to prevent browning.
Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant, ensuring not to let it burn for a balanced flavor.
Make Roux: Sprinkle the all-purpose flour over the sautéed vegetables. Cook for 1 to 2 minutes, stirring constantly to form a light roux that will help thicken the chowder without clumping.
Add Liquids: Gradually whisk in the seafood stock, followed by the heavy cream. Whisking continuously prevents lumps and helps create a smooth chowder base.
Add Veggies and Seasonings: Stir in the corn kernels, diced Yukon gold potatoes, smoked paprika, salt, black pepper, and cayenne pepper if using. Mix well to distribute all the flavors evenly.
Simmer: Bring the chowder to a gentle simmer and cook uncovered for 15 to 20 minutes, or until the potatoes are tender and the soup has thickened to your desired consistency. Stir occasionally to prevent sticking.
Add Crab and Lemon: Gently fold in the lump crab meat and fresh lemon juice. Cook for another 2 to 3 minutes just to warm the crab through without breaking up the delicate pieces.
Final Seasoning and Serve: Taste the chowder and adjust salt or pepper as needed. Ladle into bowls and garnish with chopped chives or parsley. Add optional crispy bacon bits or oyster crackers for added texture and flavor.

Notes

Use high-quality lump crab meat to ensure the best texture and rich flavor.
For an extra creamy chowder, blend one cup of the soup before adding the crab meat, then return the blended portion to the pot.
The cayenne pepper is optional; omit or adjust to control the spiciness.
Seafood stock adds a deeper flavor, but chicken stock can be used as a substitute.
Bacon bits add a savory crunch but can be omitted for a pescatarian version.