Easy Bobby Flay Crab Corn Chowder Recipe That’ll Warm Your Soul

Bobby Flay’s crab corn chowder represents summer’s most comforting culinary embrace, blending coastal flavors with hearty midwestern warmth.

This delectable soup transforms simple ingredients into a rich, creamy masterpiece that speaks directly to comfort food lovers.

Seafood enthusiasts will appreciate the delicate balance between sweet corn kernels and succulent crabmeat swimming in a velvety base.

Fresh herbs and subtle spices elevate the traditional chowder, creating a memorable dining experience that transcends ordinary soup expectations.

Sophisticated yet approachable, this recipe showcases how professional chefs can reimagine classic dishes with unexpected depth and complexity.

Each spoonful promises a harmonious symphony of textures and flavors that dance across your palate with remarkable elegance.

Prepare to be transported by this extraordinary culinary creation that celebrates seasonal ingredients and masterful technique: bon appétit!

Delicious Variations of Bobby Flay’s Crab Corn Chowder

• Seafood Medley Chowder: Replace crab with a mix of shrimp, scallops, and white fish for a rich oceanic blend that brings varied textures and flavors to the classic recipe.
• Vegetarian Corn Comfort: Swap chicken stock with vegetable broth and substitute crab with roasted mushrooms or plant-based seafood alternatives to create a hearty vegetarian version that maintains the chowder's creamy essence.
• Spicy Southwest Chowder: Add diced jalapeños, a dash of smoked paprika, and replace crème fraiche with Mexican crema to introduce a zesty Southwestern kick that transforms the traditional chowder into a bold, spicy experience.
• Smoky Bacon Corn Chowder: Crisp up chopped bacon before starting the recipe and use bacon fat instead of olive oil, then sprinkle crispy bacon bits on top for a smoky, rich dimension that complements the sweet corn and tender crab.

A Creamy, Luxurious Soup with Bobby Flay’s Crab Corn Chowder

Bobby Flay’s crab corn chowder emerges as coastal comfort personified.

Rich maritime ingredients dance through creamy landscapes of culinary delight.

New England’s oceanic whispers mingle with hearty vegetable foundations.

Chefs and home cooks will discover complex flavor profiles nestled within each spoonful.

Golden corn kernels and delicate crab meat create symphonic textures that celebrate seasonal harvests.

Passionate palates craving authentic American cuisine can experience this extraordinary recipe – follow, share, comment, and spread deliciousness with hungry friends near and far.

Why Bobby Flay’s Crab Corn Chowder is the Ultimate Comfort Soup

• Savor Coastal Comfort: This chowder brings the ocean's richness right to your dining table with a perfect blend of sweet crab and tender corn, creating a warm, satisfying meal that feels like a seaside vacation.
• Quick and Foolproof Cooking: Bobby Flay's recipe delivers gourmet results in just 45 minutes, making it ideal for busy home cooks who want delicious, restaurant-quality soup without complicated techniques or extensive preparation.
• Nutritious Flavor Explosion: Packed with vegetables like carrots and potatoes, this chowder offers a balanced meal that's both creamy and nutrient-dense, delivering a hearty 259 calories per serving with a delightful mix of textures and fresh ingredients.
• Elegant Yet Simple Finishing Touch: The sprinkle of fresh chives adds a bright, herbaceous note that elevates the entire dish, transforming a humble chowder into a sophisticated meal that looks and tastes professionally prepared.

What You Need for Bobby Flay’s Crab Corn Chowder

Main Ingredients:

• Onion: Sweet base for the chowder, provides depth of flavor and aromatic foundation.
• Carrot: Adds natural sweetness and vibrant color to the soup.
• Potato: Hearty vegetable that helps thicken the chowder and provides texture.
• Sweet Corn: Fresh summer ingredient that brings natural sweetness and classic chowder taste.

• Crab: Delicate seafood that adds rich, luxurious flavor to the chowder.

• Chicken Stock: Rich liquid base that provides deep savory flavor to the chowder.
• All-Purpose Flour: Traditional thickening agent that helps create creamy consistency.
• Crème Fraiche: Smooth, rich dairy ingredient that adds luxurious creaminess.
• Extra-Virgin Olive Oil: Healthy cooking fat for sautéing vegetables.

• Salt: Essential seasoning to enhance overall flavor.
• Fresh Chives: Bright, onion-like herb for garnish and fresh flavor accent.

How to Prepare Bobby Flay’s Crab Corn Chowder

Step 1: Prepare the Vegetables

• 1 onion
• 1 carrot
• 1 potato

Step 2: Heat the Cooking Vessel

Pour extra-virgin olive oil into a large pot and turn the heat to medium-high.

Step 3: Sauté the Onions

Add chopped onions to the pot and cook for 2-3 minutes until they become translucent.

Step 4: Add Root Vegetables

Introduce the cubed potatoes and carrots to the pot and cook for 5 minutes, stirring occasionally.

Step 5: Incorporate the Flour

Sprinkle all-purpose flour over the vegetables and mix thoroughly to create a base.

Step 6: Create the Chowder Base

• Salt
• Chicken stock
• Fresh crab meat
• Sweet corn kernels

Stir gently to combine all ingredients.

Step 7: Simmer the Chowder

Allow the mixture to cook on low heat for 30 minutes, stirring occasionally.

Step 8: Finish with Crème Fraiche

Remove the pot from heat, then slowly stir in crème fraiche.

Return to low heat and cook for an additional 5 minutes.

Step 9: Prepare the Garnish

Finely chop fresh chives.

Step 10: Serve and Garnish

Ladle the chowder into serving bowls and sprinkle chopped chives on top.

Pro Tips for Bobby Flay’s Crab Corn Chowder

• Blend Strategically: Creating a silky texture happens when you partially puree the chowder, leaving some chunks for delightful mouthfeel.
• Season Smartly: Salt transforms flavors, so taste and adjust gradually for perfect balance.
• Spark with Spice: A tiny pinch of cayenne pepper adds unexpected warmth without overwhelming the delicate crab.
• Potato Play: Mixing russet and red potatoes introduces interesting textural variations.
• Customize Creatively: Use an immersion blender for quick, controlled smoothness without transferring hot liquid.

How to Store Bobby Flay’s Crab Corn Chowder

• Cool Down Quickly: Transfer the chowder to a shallow, wide container to help it cool faster, preventing bacterial growth. Spread the soup evenly to release heat more efficiently, reducing cooling time.
• Freeze Like a Pro: Use freezer-safe glass or heavy-duty plastic containers with tight-fitting lids. Leave about an inch of space at the top to allow for expansion when the liquid freezes, preventing potential container cracking.
• Thawing Technique: Move frozen chowder to the refrigerator overnight for safe, gradual thawing. Avoid room temperature thawing, which can introduce harmful bacteria and compromise the soup's creamy texture.

Bobby Flay Crab Corn Chowder Recipe

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4.8 from 24 reviews

• Total Time: 45 minutes
• Yield: 4 1x

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Description

Bobby Flay’s crab corn chowder delivers a luxurious coastal feast with sweet corn and tender crab meat. Creamy broth and bold seasonings create a memorable seafood experience you’ll savor down to the last spoonful.

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Ingredients

Scale 1x2x3x

Protein:

• 1 cup white crabmeat

Vegetables:

• 1 yellow onion, diced
• 1 carrot, diced
• 1 medium-sized potato, diced
• 1½ cups sweet corn, drained and rinsed

Seasonings and Liquids:

• 2 tablespoons (30 milliliters) extra-virgin olive oil
• 1 tablespoon (15 milliliters) all-purpose flour
• 1 teaspoon (5 milliliters) salt
• 3 cups (710 milliliters) chicken stock
• ¼ cup (60 milliliters) crème fraîche
• 1 handful chives, roughly chopped

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Instructions

1. Peel and dice onions, carrots, and potatoes into uniform ½-inch (1.27 centimeters) cubes for consistent cooking.
2. Heat extra-virgin olive oil in a large pot over medium-high temperature until shimmering.
3. Sauté onions until translucent and slightly softened, approximately 2-3 minutes.
4. Add diced potatoes and carrots to the pot, stirring continuously to prevent sticking and ensure even cooking for 5 minutes.
5. Sprinkle all-purpose flour evenly over the vegetables, thoroughly mixing to create a light coating that will help thicken the chowder.
6. Season with salt, then gradually pour in chicken stock, creating a smooth liquid base.
7. Gently incorporate fresh crab meat and sweet corn kernels, stirring carefully to distribute ingredients evenly.
8. Simmer the mixture for 30 minutes, allowing flavors to meld and vegetables to become tender.
9. Remove pot from heat and slowly stir in crème fraiche, returning to low heat and cooking for an additional 5 minutes to integrate the cream.
10. While chowder is finishing, finely chop fresh chives for garnishing.
11. Ladle the hot chowder into serving bowls and sprinkle chopped chives on top for a fresh, aromatic finish.

Notes

• Scoop out some chowder before blending to maintain chunky potato pieces for added texture.
• Taste and sprinkle extra salt gradually to prevent over-seasoning.
• Cayenne pepper adds a gentle warmth without overwhelming the delicate seafood flavors.
• Yukon gold or red potatoes bring unique creaminess and structural integrity to the dish.
• Immersion blender works best for creating smooth, velvety sections while keeping some ingredients whole.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 200 kcal
• Sugar: 3 g
• Sodium: 600 mg
• Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 3 g
• Protein: 8 g
• Cholesterol: 30 mg