Description

This Decadent Bobby Flay’s Crab & Corn Chowder is a rich and creamy seafood soup blending fresh crab meat, sweet corn, and tender potatoes in a flavorful broth seasoned with smoked paprika and cayenne pepper. Perfectly cooked on the stovetop, this chowder offers a comforting and elegant dish ideal for cozy dinners or special occasions, garnished with fresh herbs for an extra burst of freshness.

Ingredients

Scale

Base Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
1 small yellow onion (finely chopped)
2 cloves garlic (minced)
1 celery stalk (finely diced)
1 red bell pepper (diced)
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional)

Thickening & Liquids

2 tablespoons all-purpose flour
3 cups seafood stock or fish broth
1 cup heavy cream
1 cup whole milk

Main Vegetables and Protein

2 cups fresh or frozen corn kernels
1 large Yukon Gold potato (peeled and diced)
1/2 pound lump crab meat (picked over for shells)

Herbs and Seasonings

1 tablespoon fresh chives (chopped)
Salt and freshly ground black pepper to taste
Fresh parsley or additional chives for garnish (optional)

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Instructions

Sauté Aromatics: Heat the butter and olive oil in a large pot over medium heat. Add the finely chopped onion, minced garlic, diced celery, and red bell pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Add Spices and Roux: Stir in the smoked paprika and cayenne pepper (if using) to the softened vegetables. Sprinkle the all-purpose flour over the mixture and stir constantly for 1-2 minutes to form a roux, which will thicken the chowder.
Add Liquids and Vegetables: Gradually whisk in the seafood stock or fish broth to the roux, making sure the mixture is smooth without lumps. Then stir in the heavy cream, whole milk, corn kernels, and diced Yukon Gold potato.
Simmer Chowder: Bring the mixture to a gentle simmer over medium heat. Allow it to cook uncovered for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
Add Crab and Chives: Gently fold in the lump crab meat and chopped fresh chives. Season the chowder with salt and freshly ground black pepper to taste.
Warm Through and Serve: Let the chowder simmer for an additional 2-3 minutes to warm the crab thoroughly without breaking it apart. Serve the chowder hot, garnished with fresh parsley or extra chives if desired.

Notes

For a thicker chowder texture, use an immersion blender to partially puree the soup before adding the crab meat.
Substitute lump crab with claw meat as a more affordable alternative without compromising flavor.
Adjust cayenne pepper amount according to your preferred spice level or omit for a milder chowder.
This chowder is delicious served with crusty bread for dipping.