Description
Bobby Flay’s Crab & Corn Chowder is a luxurious and rich soup combining sweet corn, tender lump crab meat, and a creamy broth with fresh herbs and a touch of smoked paprika. It is perfect for a special occasion or a comforting dinner, offering a balanced blend of sweetness, smokiness, and freshness with a velvety texture.
Ingredients
Scale
Chowder Base
- 2 tbsp unsalted butter
- 1 medium onion, finely chopped
- 1 celery stalk, finely chopped
- 1 small carrot, finely chopped
- 3 cloves garlic, minced
- 1/2 tsp fresh thyme leaves
- 1/2 tsp fresh tarragon (optional)
Main Ingredients
- 3 cups fresh or frozen corn kernels
- 1 medium potato, peeled and diced
- 1 1/2 lbs lump crab meat (fresh or canned, drained and checked for shells)
Liquids & Seasonings
- 4 cups low-sodium chicken or seafood stock
- 1/2 cup dry white wine (Sauvignon Blanc or Chardonnay)
- 1 cup heavy cream
- Salt and freshly cracked black pepper to taste
- 1/4 tsp smoked paprika
Garnish & Finishing
- 2 tbsp fresh chives, chopped
- Fresh lemon juice (optional, for a zesty kick)
Instructions
- Prepare the Base: Melt the butter in a large pot or Dutch oven over medium heat. Add the finely chopped onion, celery, and carrot. Sauté for 5-7 minutes until the vegetables soften and the onion becomes translucent.
- Add Aromatics: Stir in minced garlic, fresh thyme leaves, and optional fresh tarragon. Cook for an additional minute until the garlic is fragrant.
- Add Corn and Potato: Incorporate the corn kernels and diced potato into the pot. Stir well and cook for about 3-4 minutes to begin softening the vegetables.
- Deglaze with Wine: Pour in the dry white wine and let it simmer for 2-3 minutes to evaporate alcohol and concentrate flavors.
- Make the Broth: Add the chicken or seafood stock to the pot. Bring to a gentle simmer and cook for 10-12 minutes, or until potatoes are tender.
- Add the Cream: Stir in the heavy cream to enrich the chowder, and let it simmer for another 5 minutes to meld the flavors. Season with salt, freshly cracked black pepper, and smoked paprika. Adjust seasoning as desired.
- Add Crab Meat: Gently fold in the lump crab meat, taking care not to break it up excessively. Cook for 2-3 minutes to warm the crab and infuse it with chowder flavors.
- Finish and Serve: Taste the chowder and add a squeeze of fresh lemon juice for brightness, if desired. Ladle the chowder into bowls, garnish with freshly chopped chives, and serve immediately. Optionally, sprinkle a bit more smoked paprika on top for added color and flavor.
Notes
- Use fresh high-quality lump crab meat for the best flavor.
- Fresh corn on the cob preferred over frozen or canned for sweeter taste.
- For a thicker chowder, mash some corn and potatoes before adding crab.
- Smoked paprika adds a subtle smoky depth – don’t omit if possible.
- The chowder can be made ahead and refrigerated for 2-3 days; reheat gently to avoid overcooking crab.
