Description
Bobby Flay’s Crab & Corn Chowder is a luxurious and rich soup that combines sweet corn, tender lump crab meat, and a creamy, flavorful broth. This chowder features a medley of sautéed vegetables, fresh herbs, and a hint of smoked paprika for subtle smokiness, perfectly balanced with a splash of white wine and fresh lemon juice. Ideal for special occasions or any time you want a decadent seafood soup, this chowder delivers comfort and elegance in every spoonful.
Ingredients
Scale
Base Ingredients
- 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)
Chowder Components
- 3 cups fresh or frozen corn kernels
- 1 medium potato, peeled and diced
- 4 cups low-sodium chicken or seafood stock
- 1/2 cup dry white wine (such as Sauvignon Blanc or Chardonnay)
- 1 cup heavy cream
- 1 1/2 lbs lump crab meat (fresh or canned, drained and checked for shells)
Seasonings & Garnish
- Salt and freshly cracked black pepper to taste
- 1/4 tsp smoked paprika
- 2 tbsp fresh chives, chopped (for garnish)
- Fresh lemon juice (optional, for brightness)
Instructions
- Prepare the Base: In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the finely chopped onion, celery, and carrot. Sauté for 5-7 minutes, until vegetables soften and the onion becomes translucent.
- Add Aromatics: Stir in the minced garlic, fresh thyme leaves, and optional tarragon. Cook for an additional 1 minute until the garlic becomes fragrant.
- Add Corn and Potato: Add the corn kernels and diced potato to the pot. Stir well and cook for 3-4 minutes, allowing the flavors to meld slightly.
- Deglaze with Wine: Pour in the dry white wine and let simmer for 2-3 minutes to cook off the alcohol while enhancing the flavor complexity.
- Make the Broth: Add the chicken or seafood stock to the pot. Bring the mixture to a gentle simmer and cook for 10-12 minutes, or until the potatoes are tender throughout.
- Add the Cream: Stir in the heavy cream to enrich the chowder’s texture. Simmer gently for another 5 minutes to combine flavors. Season with salt, freshly cracked black pepper, and smoked paprika, adjusting to taste.
- Add Crab Meat: Gently fold in the lump crab meat, taking care not to break it up too much. Cook for 2-3 minutes just to warm the crab and infuse the chowder with its delicate taste.
- Finish with Lemon and Garnish: Taste and optionally squeeze fresh lemon juice for brightness. Ladle the chowder into bowls, garnish generously with chopped fresh chives, and serve immediately. For extra color and flavor, sprinkle a little more smoked paprika on top if desired.
Notes
- Use fresh lump crab meat for the best flavor; canned is acceptable but less delicate.
- Fresh corn on the cob is preferred over frozen or canned for sweetness and texture.
- For thicker chowder, mash a small portion of corn and potatoes before adding crab meat.
- The smoked paprika adds a subtle smokiness that pairs beautifully with seafood.
- This chowder can be prepared ahead and refrigerated for 2-3 days; reheat gently to avoid overcooking the crab.
