Description
This creamy and hearty crab and corn chowder by Bobby Flay combines the sweetness of fresh corn with tender crab meat in a rich, flavorful broth. Perfect for a comforting meal, it’s a seafood lover’s dream that brings gourmet flair to your table.
Ingredients
Scale
- 4 slices bacon, diced
- 1 tablespoon unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 2 medium potatoes, peeled and diced
- 3 cups fresh or frozen corn kernels
- 3 cups seafood or chicken stock
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper, to taste
- 1 pound lump crab meat, picked over for shells
- 2 tablespoons fresh chives, chopped
- Lemon wedges, for serving
Instructions
- In a large pot over medium heat, cook the diced bacon until crisp. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Add butter to the pot, then stir in onion, garlic, and red bell pepper. Sauté until softened, about 4–5 minutes.
- Add potatoes, corn, and seafood stock. Bring to a boil, then reduce to a simmer and cook until potatoes are tender, about 15 minutes.
- Stir in the cream, thyme, cayenne (if using), salt, and pepper. Simmer for 5 more minutes.
- Gently fold in crab meat and half of the cooked bacon. Heat through without over-stirring to avoid breaking up the crab.
- Serve hot, garnished with remaining bacon, chives, and lemon wedges on the side.
Notes
- Use fresh crab meat for the best flavor, but canned or pasteurized lump crab also works well.
- If using frozen corn, thaw it before adding to the chowder for even cooking.
- For a thicker chowder, mash a few of the cooked potatoes before adding the cream.
- This chowder tastes even better the next day as the flavors meld.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 95mg
Keywords: crab corn chowder, Bobby Flay seafood recipe, creamy crab soup, sweet corn chowder, seafood dinner