Bobby Flay’s Crab & Corn Chowder Recipe (Rich, Creamy, & Quick!)

Bobby Flay’s Crab & Corn Chowder is comfort in a bowl. This hearty soup is like a warm hug from the coast—loaded with sweet corn, tender lump crab meat, and a creamy, spiced broth that tastes like summer met fall and decided to stay for dinner. If you’re juggling busy workdays, picky eaters, or just that 5:30 “what’s for dinner?” panic, this recipe is your new go-to. It takes only 35 minutes, feels fancy enough for guests, and is secretly so easy you could do it in slippers with a toddler on your hip.

Whether you’re a longtime Bobby Flay fan or just here for the chowder, this dish delivers bold flavor without the fuss. Serve it with crusty bread or just a spoon and a quiet moment—if you’re lucky enough to get one. Oh, and did I mention it’s one-pot? Yup, fewer dishes. We love that for us.

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What is Bobby Flay’s Crab & Corn Chowder?

Bobby Flay’s Crab & Corn Chowder is a creamy seafood soup inspired by the beloved flavors of coastal cuisine—think sweet corn plucked at its peak, briny and tender lump crab meat, all swimming in a rich, velvety base. What makes this chowder stand out from the usual suspects? It’s that balance of warmth and brightness: smoky paprika, a whisper of cayenne for a tiny kick, and fragrant herbs like rosemary and thyme. It’s got all the comfort of a chowder but with elevated flavor (don’t worry, we won’t say that word).

And even though it’s got celebrity chef roots, it’s still totally doable in your own kitchen, no culinary degree required. Whether you’re dreaming of a beachside shack or just trying to beat the weeknight dinner rut, this bowl brings the ocean home without making a mess of your pantry.

Reasons to Try Bobby Flay’s Crab & Corn Chowder

There are a million soup recipes out there, but here’s why Bobby Flay’s Crab & Corn Chowder deserves a spot on your regular dinner rotation. First, it’s fast—35 minutes, and you’re done. That means even if your brain is fried after work, dinner doesn’t have to be. Second, it’s a show-off meal that’s secretly simple. Fresh or canned crab works (yes, canned crab is totally allowed), and you can use frozen corn without sacrificing flavor.

Third, it’s family-friendly but adult-approved. The kids will love the creamy texture and sweet corn, and you’ll love that it’s not another boxed mac and cheese night. Bonus points: it makes killer leftovers. Warm it up the next day and suddenly your sad desk lunch isn’t so sad anymore. Need something cozy for a chilly night or a dinner party dish that won’t leave you sweating over the stove? This chowder’s your answer.

Ingredients Needed to Make Bobby Flay’s Crab & Corn Chowder

• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 2 cloves garlic, minced
• 3 cups corn kernels (fresh or frozen)
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 2 cups seafood stock
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 pound lump crab meat (fresh or canned)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley

Instructions to Make Bobby Flay’s Crab & Corn Chowder

Let’s walk through this step by step so you feel totally confident (and maybe even a little smug) making Bobby Flay’s Crab & Corn Chowder at home.

Start with the Aromatics

Grab your favorite large soup pot and heat 2 tablespoons of olive oil over medium heat. Add 1/2 cup each of chopped onion and celery. Stir occasionally for about 5–7 minutes until they turn soft and translucent. They should smell amazing at this point. Toss in 2 minced garlic cloves and stir for another 30 seconds—just enough for the garlic to say hello but not long enough to burn.

Bloom the Spices

Now it’s time to wake up the flavor. Stir in 1/2 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper (feel free to dial this back if you’re spice-sensitive), 1/4 teaspoon dried thyme, and 1/4 teaspoon rosemary. Stir everything together and let it cook for about a minute. This step blooms the spices, which is just a fancy way of saying it makes your kitchen smell like something magical is happening.

Add the Corn

Toss in 3 cups of corn kernels. Fresh is best when in season, but frozen totally works. Stir to coat the corn with all that spice and veggie goodness. Let it mingle for a minute or two.

Build the Chowder Base

Pour in 2 cups of seafood stock and stir everything together. Bring it up to a gentle simmer. You should see little bubbles around the edges and smell that sweet briny goodness—like a seafood shack but without the sand.

Add Cream and Milk

Now comes the cozy part. Stir in 1 cup of heavy cream and 1/2 cup of whole milk. This is where the chowder transforms from soup to “ooooh yes.” Stir until it’s all smooth and starting to thicken just a touch. Keep it at a gentle simmer—don’t let it boil or the dairy might misbehave.

Add the Crab

Gently fold in 1 pound of lump crab meat. If you’re using canned, make sure it’s drained well. Let it warm through for a few minutes, but don’t overcook it—crab is delicate and deserves some respect.

Final Seasoning

Taste the chowder and add salt and freshly ground black pepper to your liking. Trust your taste buds—they know what’s up. Let it simmer just another minute or two to let everything come together.

Garnish and Serve

Right before serving, sprinkle 2 tablespoons of chopped fresh parsley over the top. It adds color, brightness, and that last fresh pop that rounds everything out. Grab your bowls and ladle generously.

Need a cozy pairing? Check out Creamy Spinach and Potato Garden Soup for another comforting option, or serve this chowder next to a crisp Easy Chicken Avocado Wrap for a light lunch duo.

What to Serve with Bobby Flay’s Crab & Corn Chowder

This chowder’s creamy, hearty nature plays well with crisp, tangy, or toasty sides. Crusty sourdough bread or classic oyster crackers are the no-brainer moves. Want to be fancy? Make a batch of Strawberry Cheesecake Dump Cake for dessert—sweet and seafood always play well together. A light arugula salad with lemon vinaigrette balances out the richness beautifully. If you’re hosting, serve in smaller cups as a starter alongside Juicy Spicy Grilled Cuban Chicken for a dinner that screams flavor but doesn’t stress you out. And for the wine lovers, a chilled glass of Sauvignon Blanc cuts through the creaminess and lifts up that sweet crab flavor. Want to keep things extra cozy? Pair it with another soup like Creamy Seafood Bisque and have yourself a coastal soup night.

Key Tips for Making Bobby Flay’s Crab & Corn Chowder

1. Don’t skip the spice blooming. Cooking your spices in oil before adding liquid wakes up their flavor in a way just tossing them in can’t. This step is key.
2. Use fresh lump crab if you can. It’s sweeter and has a more delicate texture, but high-quality canned crab is totally acceptable and makes prep easier.
3. Watch the heat. Once dairy hits the pot, you want a gentle simmer—never a boil—or things can get grainy.
4. Adjust the spice. Cayenne adds warmth, not a five-alarm fire, but you’re the boss. Add more or less depending on your crowd.
5. Add a thickener if needed. Like it super thick? Mash a few corn kernels with a fork or add a tiny slurry of flour and water before adding the seafood stock.
6. Fresh corn makes a difference in summer. But frozen will get the job done any time of year.

Storage and Reheating Tips Bobby Flay’s Crab & Corn Chowder

Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so your next-day lunch will taste even better. When reheating, use a pot over low heat or the microwave in short bursts, stirring in between. Don’t boil—it’ll break the cream and make the crab rubbery. If it’s too thick the next day, add a splash of seafood stock or milk to loosen it up. Unfortunately, this chowder doesn’t freeze well (dairy doesn’t like being frozen—it gets weird and grainy). So, eat it up within a few days, or share with neighbors and pretend you’re Bobby Flay.

FAQs

Can I make this dairy-free?
Yes! Swap the cream and milk for full-fat coconut milk or a combo of plant milk and cashew cream. Just expect a slightly different flavor.

Can I use imitation crab?
You could, but it won’t have the same sweet, rich taste. Lump crab (fresh or canned) is worth it.

Can I make this ahead of time?
Definitely. Make the whole thing, refrigerate, and gently reheat when ready to serve. Add parsley fresh.

What’s the best kind of crab to use?
Lump crab meat is ideal—it’s sweet and meaty. Backfin is a more affordable option if you’re watching your budget.

Is it spicy?
Not over-the-top. The cayenne gives it a little warmth, but you can dial it up or down.

Final Thoughts

Bobby Flay’s Crab & Corn Chowder is one of those recipes that feels like a win no matter how your day went. It’s comforting, flavorful, and surprisingly easy to pull off even if you’re not a seafood pro. From weeknight dinners to “wow” dinner party starters, this chowder has range. And the best part? You don’t need Bobby’s chef jacket—or his TV show—to make it. Just one pot, one solid grocery run, and you’re all set for cozy, creamy, crabby deliciousness. Try it once, and it might just earn a permanent spot in your regular rotation. Looking for more cozy dishes? Don’t miss our Zuppa Toscana Soup or our creamy Easy Chicken Pot Pie for more comfort in a bowl.

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