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Bobby Flay’s Crab & Corn Chowder

Bobby Flay’s Crab & Corn Chowder

A velvety chowder blending smoky bacon, sweet corn kernels, and tender lump crab in a rich seafood broth.
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Prep Time 15 minutes
Cook Time 28 minutes
Resting Time 10 minutes
Total Time 53 minutes
Course Dinner, Lunch, Soup
Cuisine American
Servings 6 servings
Calories 380 kcal

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.

Notes

After cooking, let the chowder rest off the heat for 10 minutes to allow flavors to meld.
For leftovers, stir in the cream after reheating to maintain a silky texture and avoid curdling.

Nutrition

Serving: 1cupCalories: 380kcalCarbohydrates: 20g
Keyword Bobby Flay’s Crab & Corn Chowder, corn chowder, crab chowder, seafood soup, summer soup
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