When the first spoonful of Bobby Flay’s Crab & Corn Chowder hit my lips, I was greeted by a wave of sweet corn and tender crab, all wrapped in a velvety broth. After three rounds in my kitchen—tweaking the ratio of stock to cream, adjusting how long I simmer the cobs—the flavors finally sang in harmony. Each test revealed fresh insights: letting the chowder rest off heat deepened the flavors, and straining out the cobs made my pot silky smooth. Let’s dive into this cozy bowl of sunshine.
Why You’ll Love Bobby Flay’s Crab & Corn Chowder
- Deep, layered sweetness from simmered corn cobs
- Smoky crunch of bacon folded into a silky broth
- Bright briny pockets of lump crab meat
- A taste of coastal American tradition with every spoon
A Little Background
On a blustery October afternoon, I pulled out Bobby’s original notes and got to work with farm-fresh corn. My kitchen soon filled with fragrant steam and a nutty toasted scent from sizzling bacon. By the second test, I realized that swapping half chicken stock for seafood stock flattened the flavors—so I returned to all seafood stock for true depth.
Key Ingredients for Bobby Flay’s Crab & Corn Chowder
- Bacon (6 strips): brings smoky crunch; turkey bacon works for a leaner option.
- Fresh corn (5 ears): core of sweetness; frozen kernels can stand in if fresh isn’t available.
- Seafood stock (4 cups): adds briny depth; substitute low-sodium chicken stock in a pinch.
- Heavy cream (1 cup): creates a silky mouthfeel; half-and-half lightens the richness.
- Lump crab meat (8 oz): delivers tender, briny bites; always pick through for shells.
How to Make Bobby Flay’s Crab & Corn Chowder
- Cook bacon: In a large pot over medium heat, cook 6 strips chopped bacon until crisp, about 6–8 minutes. Transfer to paper towels; leave about 1 Tbsp fat in pan.
- Sauté veggies: Add 1 Tbsp unsalted butter. Once melted, stir in 1 small diced yellow onion and 2 diced celery stalks; cook until translucent, about 3–4 minutes.
- Add flour: Sprinkle 2 Tbsp all-purpose flour over vegetables; stir constantly for 1 minute until lightly golden.
- Simmer base: Gradually whisk in 4 cups seafood stock, scraping up browned bits. Nestle in 5 reserved corn cobs and bring to a gentle simmer. Cook until broth thickens slightly, about 15 minutes.
- Incorporate corn: Remove and discard cobs. Add kernels from 5 ears of corn and simmer until just tender, about 5 minutes.
- Finish chowder: Lower heat to low; stir in 1 cup heavy cream and 8 oz lump crab meat. Gently warm for about 2 minutes—do not boil. Season with a pinch of cayenne, 1 tsp kosher salt, and 1 tsp black pepper.
- Serve: Ladle into bowls, sprinkle reserved bacon bits and chopped chives over the top.
Pro Tips & Troubleshooting
- Patience pays off: my second test showed a full 15-minute simmer on the cobs is non-negotiable for deep corn flavor.
- If broth seems too thin, whisk extra flour into a bit of stock and stir in to thicken.
- Fold in crab gently at the end so the lumps stay intact and stand out visually.
- Doubling the recipe? Use a wide heavy-bottomed pot to maintain even heat distribution.
Storage & Make-Ahead Guide
Allow chowder to cool to room temperature, then refrigerate in an airtight container for up to 3 days. For longer storage, freeze in freezer-safe containers for up to 1 month and thaw overnight in the fridge. Reheat gently over low heat, stirring occasionally and adding a splash of stock if it thickens too much. Always follow the two-hour cooling rule for food safety.
During my freezer trials, I noticed that freezing without cream yields a smoother texture upon reheating—stir cream in after thawing.
Serving Suggestions
Pair with a slice of crusty sourdough for dunking, sprinkle extra chives for a pop of color, or serve alongside a crisp arugula salad dressed in lemon vinaigrette to cut through the richness.
Frequently Asked Questions
- How do I thicken crab corn chowder? Whisk a bit of flour or cornstarch into cold liquid to make a slurry, then stir it into the simmering chowder until it reaches your desired consistency.
- Can I use frozen corn in Bobby Flay’s Crab & Corn Chowder? Yes. Thaw frozen kernels and pat dry to avoid extra water, then add at the same step; you may skip the cobs.
- How long does crab corn chowder last in the fridge? Stored properly in an airtight container, it will keep for up to 3 days in the refrigerator.
- Can I make Bobby Flay’s Crab & Corn Chowder ahead of time? Absolutely. Prepare through the simmer step, cool, and refrigerate. Finish with cream and crab just before serving.
- What is the best stock for crab corn chowder? Seafood stock highlights the briny sweetness of crab, but you can use low-sodium chicken stock if seafood stock isn’t on hand.
- How do I prevent Bobby Flay’s Crab & Corn Chowder from separating? Keep the heat low when adding cream and crab, and avoid boiling after the dairy goes in to maintain a smooth texture.
Final Thoughts
There’s something comforting about a bowl of Bobby Flay’s Crab & Corn Chowder on a crisp evening. My favorite twist is a dash of smoked paprika stirred in at the end for warmth. If you give this recipe a whirl, I’d love to hear how it turned out—share your photos and tweaks in the comments!
More Recipes You’ll Love
- Clam Chowder – another creamy seafood chowder for coastal comfort
- Mexican Street Corn Soup – a spicy-sweet corn soup that highlights fresh kernels
- Seafood Pasta with Shrimp & Crab – continues the crab theme with a pasta twist
- Crab Crescent Bites – a fun crab appetizer to serve alongside your chowder
Bobby Flay’s Crab & Corn Chowder
Ingredients
Base
- 6 strips bacon chopped
- 1 Tbsp unsalted butter
- 1 small yellow onion diced
- 2 stalks celery diced
- 2 Tbsp all-purpose flour
- 4 cups seafood stock
- 5 corn cobs kernels reserved
- 5 ears corn kernels
Finish
- 1 cup heavy cream
- 8 oz lump crab meat
- 1 pinch cayenne pepper
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 Tbsp chives chopped, for garnish
Instructions
Base
- Cook chopped bacon in a large pot over medium heat until crisp, about 6–8 minutes, then transfer to paper towels, leaving 1 Tbsp fat in the pan.
- Add butter; when melted, stir in diced onion and celery and cook until translucent, about 3–4 minutes.
- Sprinkle flour over vegetables and stir constantly for 1 minute until lightly golden.
- Whisk in seafood stock, scraping up browned bits, nestle in reserved corn cobs, and simmer until slightly thickened, about 15 minutes.
- Remove cobs; stir in corn kernels and simmer until tender, about 5 minutes.
Finish
- Reduce heat to low; stir in heavy cream and crab meat and warm gently for 2 minutes without boiling.
- Season with cayenne, salt, and pepper; ladle into bowls and top with bacon bits and chives.