Bobby Flay’s Crab & Corn Chowder That Will Warm Your Soul Recipe
Bobby Flay’s Crab & Corn Chowder is a rich and comforting soup that combines fresh crab meat and sweet corn in a creamy, savory broth made with butter, onions, celery, and garlic. This chowder is thickened with flour and enriched with heavy cream, creating a velvety texture and warm, satisfying flavor perfect for chilly days or whenever you need a soul-warming meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Seafood
- 1 pound Fresh Crab Meat (Canned crab is a substitute.)
- 1 cup Sweet Corn (Use frozen corn for freshness.)
Vegetables & Aromatics
- 1 medium Onion (Diced.)
- 2 stalks Celery (Diced.)
- 2 cloves Garlic (Minced.)
Dairy & Fats
- 4 tablespoons Butter (Can substitute with olive oil.)
- 1 cup Heavy Cream (Can be replaced with milk or non-dairy.)
Dry Ingredients & Broth
- 1/4 cup Flour (Gluten-free flour is an alternative.)
- 4 cups Chicken Broth (Vegetable broth for a vegetarian option.)
Seasonings
- Salt (Adjust to taste.)
- Pepper (Adjust to taste.)
- Cayenne (Adjust to taste.)
- Thyme (Adjust to taste.)
Instructions
- Prepare the aromatics: In a large pot, melt the butter over medium heat. Add diced onion, celery, and minced garlic, cooking until the vegetables are softened and fragrant, approximately 5 minutes.
- Create the roux: Stir in the flour to the softened vegetables and cook this mixture for 2 to 3 minutes, stirring frequently, until it turns lightly golden, which thickens the chowder base.
- Add broth and thicken: Gradually whisk in the chicken broth, making sure to mix continuously to prevent lumps. Bring the mixture to a simmer and cook for about 10 minutes until it thickens slightly.
- Incorporate crab and corn: Gently fold in the fresh crab meat and sweet corn. Cook together for 5 to 7 minutes until the crab is warmed through and the flavors meld.
- Finish with cream and seasoning: Stir in the heavy cream to enrich the chowder. Season with salt, pepper, cayenne, and thyme to taste, adjusting the levels based on your preference. Heat gently until everything is warmed and combined.
Notes
- Fresh crab meat is preferred for the best flavor, but canned crab can be used as a convenient substitute.
- Frozen sweet corn works well if fresh corn is out of season.
- For a gluten-free version, use gluten-free flour.
- Vegetable broth can replace chicken broth to make the chowder vegetarian-friendly, though it will omit the crab meat.
- Heavy cream adds richness, but you can substitute with whole milk or a non-dairy milk alternative for a lighter chowder.
- Adjust seasoning carefully, especially cayenne, to control the level of heat in the chowder.
Keywords: crab chowder, corn chowder, seafood soup, creamy soup, Bobby Flay recipe, easy chowder
