If you’re craving a bowl of pure comfort that celebrates the sweetness of summer corn and the delicate luxury of fresh crab, Bobby Flay’s Delicious Crab & Corn Chowder is exactly the recipe you need in your rotation. This chowder blends creamy indulgence with bright pops of flavor, thanks to tender lump crab, smoky spices, and a finish of fresh herbs and lemon. Whether you’re gathering friends for a laid-back dinner or treating yourself to a cozy night in, this chowder will wow everyone at the table.

Bobby Flay’s Delicious Crab & Corn Chowder Recipe - Recipe Image

Ingredients You’ll Need

The secret to Bobby Flay’s Delicious Crab & Corn Chowder is how each thoughtfully chosen ingredient adds to its bold character. Every spoonful balances creamy richness, vibrant freshness, and a whisper of smoky heat—so don’t skip on what brings the magic together!

Unsalted Butter (2 tablespoons): The buttery base gives the chowder a classic rich flavor and helps sauté the veggies to silky perfection.
Olive Oil (1 tablespoon): Adds a subtle fruitiness and keeps the butter from burning as you cook down the aromatics.
Small Onion, Finely Chopped (1): Builds savory depth and sweetness as it softens in the pot.
Celery Stalk, Finely Chopped (1): Lends crunch and a garden-fresh note, balancing out richer ingredients.
Red Bell Pepper, Diced (1 small): Adds sweet bite and a pop of color that brightens the whole chowder.
Garlic Cloves, Minced (2): Infuses gentle heat and a deliciously aromatic base for the soup.
All-Purpose Flour (2 tablespoons): Thickens the soup for that classic creamy chowder texture.
Chicken or Seafood Stock (3 cups): The flavorful liquid backbone—choose seafood for even bigger ocean flavor!
Fresh or Frozen Corn Kernels (2 cups): Bursts of natural sweetness and juicy bite in every spoonful.
Heavy Cream (1 cup): Delivers silky indulgence and rich body to the finished chowder.
Smoked Paprika (1/2 teaspoon): Introduces a subtle hint of smokiness that makes everything taste more complex.
Cayenne Pepper (1/4 teaspoon): For a gentle tingle that brightens but doesn’t overpower—add more if you love heat.
Salt and Black Pepper (to taste): Essential seasonings to heighten every other ingredient.
Lump Crab Meat (8 ounces): The star! Tender, sweet crab melds beautifully with the creamy base.
Fresh Chives, Chopped (2 tablespoons): Brings a mild onion flavor and a burst of green.
Fresh Parsley, Chopped (1 tablespoon): Adds grassy freshness and beautiful color.
Juice of 1/2 Lemon: A final squeeze of lemon wakes up all the flavors and cuts through the richness.

How to Make Bobby Flay’s Delicious Crab & Corn Chowder

Step 1: Sauté the Vegetables

Begin by heating the unsalted butter and olive oil together in a large pot over medium heat. Once they start to shimmer and mingle, toss in the onion, celery, and red bell pepper. Stir them around, enjoying the aroma, and cook for about 4–5 minutes until everything is softened and glistening with flavor. This humble base is where Bobby Flay’s Delicious Crab & Corn Chowder gets much of its natural sweetness and texture.

Step 2: Stir in Garlic and Flour

When your veggies are perfectly tender, add the minced garlic and let it cook for just 30 seconds—garlic burns fast, so don’t take your eyes off it! Sprinkle in the flour, stirring constantly to coat all the vegetables and form a pale, fragrant roux that will help thicken your chowder later on.

Step 3: Add Broth and Spices

Gradually whisk in your chicken or seafood stock, being careful to dissolve any lumps from the roux. Bring the mixture to a gentle simmer, then add the corn, smoked paprika, cayenne, and a good pinch of salt and black pepper. Let the chowder simmer for 10–12 minutes, stirring occasionally, until the soup thickens slightly and the corn is cooked through.

Step 4: Cream, Crab, and Herbs

Reduce the heat to low and pour in the heavy cream, stirring until fully blended for that luscious chowder texture. Now gently fold in the luxurious lump crab meat—handle it delicately so you don’t break up those gorgeous pieces! Simmer the chowder for another 3–4 minutes, just to warm the crab without overcooking. Finish with a squeeze of fresh lemon juice, and sprinkle in the chopped chives and parsley for a bright, herby lift.

Step 5: Taste and Serve

This is your moment for “chef’s privilege”—give Bobby Flay’s Delicious Crab & Corn Chowder a taste and adjust the seasoning to your liking. Add another shake of cayenne if you want more heat, or a bit more lemon juice for brightness. Ladle steaming bowls and get ready to wow your guests!

How to Serve Bobby Flay’s Delicious Crab & Corn Chowder

Garnishes

Take your chowder from “homemade” to “restaurant-worthy” with a few simple garnishes! I love topping each bowl with more fresh chives and parsley for color, a little dollop of cream for a luscious finish, and a sprinkle of extra crab meat if you have it. A light dusting of smoked paprika across the top looks gorgeous too.

Side Dishes

You can’t go wrong with warm, crusty bread for dunking—think classic baguette slices or a rustic sourdough. Oyster crackers are a traditional touch and add the perfect crunch. For something green, a simple arugula salad with lemon vinaigrette is a great foil for the creamy richness of Bobby Flay’s Delicious Crab & Corn Chowder.

Creative Ways to Present

If you want to impress, ladle the chowder into small cups for a party appetizer, or serve in hollowed-out mini bread bowls for a showstopper effect. For a summery picnic spin, chill the chowder slightly and serve with a bright corn and tomato salad on the side—it’s surprisingly refreshing!

Make Ahead and Storage

Storing Leftovers

Have extra Bobby Flay’s Delicious Crab & Corn Chowder? Lucky you! Let the chowder cool to room temperature before transferring it into airtight containers. It will keep beautifully in the refrigerator for 2–3 days, and the flavors meld together, making it even more irresistible the next day.

Freezing

Thinking ahead? This chowder freezes well, though the cream might separate slightly. Pour cooled chowder into freezer-safe containers, leaving some space at the top for expansion. Freeze for up to one month, then thaw overnight in the refrigerator before reheating gently.

Reheating

To reheat, place the chowder in a pot over low heat, stirring gently so the cream doesn’t curdle and the crab stays tender. Avoid boiling, as high heat can toughen the crab and change the chowder’s creamy texture. A splash of additional cream or stock can freshen it right up.

FAQs

Can I use imitation crab or canned crab in this recipe?

You sure can! While lump crab offers unbeatable flavor and texture, imitation or canned crab makes Bobby Flay’s Delicious Crab & Corn Chowder more budget-friendly and convenient—just be sure to drain well and gently fold it in at the end.

Is this chowder gluten-free?

The classic recipe uses all-purpose flour as a thickener, but you can easily swap in a 1:1 gluten-free flour blend or even cornstarch if needed, and enjoy Bobby Flay’s Delicious Crab & Corn Chowder worry-free.

What’s the best way to roast corn for added flavor?

For a smoky-sweet twist, char cobs of fresh corn under the broiler or on a grill until golden spots appear, then cut off the kernels. Roasted corn adds a caramelized depth that really elevates the chowder!

Can I make this dairy-free?

Absolutely. Replace the butter with dairy-free margarine, swap the cream for coconut or cashew cream, and you’ll have a luscious, dairy-free version of Bobby Flay’s Delicious Crab & Corn Chowder that everyone can enjoy.

Can I add potatoes or other veggies?

Definitely! Diced potatoes are a classic in chowders, or you can throw in extra bell peppers, zucchini, or even sweet potato for a twist—you’ll have a heartier, even more colorful soup.

Final Thoughts

Every spoonful of Bobby Flay’s Delicious Crab & Corn Chowder feels like a warm hug with a splash of gourmet flair. Whether you make it for company, cozy nights, or just because corn is in season, this recipe never fails to impress. Give it a try, and don’t be surprised if it becomes your new signature comfort dish—happy cooking!

Bobby Flay’s Delicious Crab & Corn Chowder Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 14 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich flavors of Bobby Flay’s Crab & Corn Chowder, a creamy and hearty soup perfect for any occasion.

Ingredients

Scale

Main Soup:

2 tablespoons unsalted butter
1 tablespoon olive oil
1 small onion, finely chopped
1 celery stalk, finely chopped
1 small red bell pepper, diced
2 cloves garlic, minced
2 tablespoons all-purpose flour
3 cups chicken or seafood stock
2 cups fresh or frozen corn kernels
1 cup heavy cream
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
Salt and black pepper to taste
8 ounces lump crab meat
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley
Juice of 1/2 lemon

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Instructions

Sauté Aromatics: In a large pot, heat butter and olive oil. Sauté onion, celery, and red bell pepper until softened. Add garlic.
Create Roux: Sprinkle in flour and stir to form a roux. Gradually whisk in stock and bring to a simmer.
Add Ingredients: Stir in corn, smoked paprika, cayenne, salt, and pepper. Simmer until slightly thickened.
Finish Soup: Stir in cream, then gently fold in crab meat. Simmer until heated through. Finish with lemon juice, chives, and parsley.
Serve: Adjust seasoning as needed. Serve hot with bread or crackers.