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

Bobby Flay’s Crab & Corn Chowder in bowl with parsley garnish
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Bobby Flay’s Crab & Corn Chowder is a rich and flavorful seafood soup that combines sweet corn, lump crab meat, and a blend of aromatic spices in a creamy base. This comforting chowder highlights the freshness of the sea with coastal-inspired ingredients and hearty textures.

Ingredients

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  • 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

1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add chopped onion and celery, stirring occasionally until softened and translucent, about 5–7 minutes. Add minced garlic and stir until fragrant.

2. Stir in smoked paprika, cayenne pepper, dried thyme, and dried rosemary. Cook for 1–2 minutes to bloom the spices.

3. Add the corn kernels to the pot and stir to combine.

4. Pour in the seafood stock and bring the mixture to a gentle simmer.

5. Gradually add the heavy cream and whole milk, stirring to incorporate and create a smooth, creamy base.

6. Gently fold in the lump crab meat, being careful not to break up the pieces too much.

7. Season the chowder with salt and freshly ground black pepper to taste.

8. Garnish with chopped fresh parsley before serving.

Notes

Use fresh lump crab meat for the best flavor, but canned crab is an acceptable substitute.

You can use either fresh or frozen corn depending on availability.

Adjust the cayenne pepper to control the heat level to your preference.

Thicken the chowder by mashing some of the corn or adding a flour-water slurry before adding the seafood stock.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Find it online: https://cookingwithramsay.com/bobby-flays-crab-corn-chowder/