Bobby Flay’s Crab Corn Chowder: A Creamy Seafood Classic

Comfort in a Bowl, Perfect for Any Occasion

Few things hit the spot like a creamy, rich bowl of Bobby Flays Crab Corn Chowder. Whether you’re curled up on a chilly night or hosting a sunny brunch, this dish delivers comfort and elegance in one scoop. Its versatility makes it perfect for lunch, dinner, or gatherings with friends.

With fresh corn kernels, lump crabmeat, and that luxurious swirl of crème fraîche, this chowder stands out from the usual. So grab your ladle, and let’s bring Bobby’s bold flavors to your table.

How to Make Crab and Corn Chowder

Ingredients List:

• 1 lb jumbo crab meat (or lump crabmeat), picked over for shells
  
• 4 cups fresh corn kernels (frozen corn also works)
  
• 1 red bell pepper, diced
  
• 1 medium onion, finely chopped
  
• 2 celery stalks, finely diced
  
• 3 garlic cloves, minced
  
• 2 tbsp unsalted butter
  
• 1 tbsp olive oil
  
• 2 tbsp all-purpose flour
  
• 4 cups chicken broth soup or stock
  
• 2 cups heavy cream
  
• 1 cup crème fraîche
  
• 1 tsp smoked paprika
  
• Salt and black pepper to taste
  
• Juice of 1 lemon
  
• Fresh parsley garnish
  

Directions: Chef-Style Steps with Technique Tips

1. Heat olive oil and butter in a large pot until shimmery.
   
2. Add onion, celery, and red bell pepper — sauté until soft.
   
3. Stir in garlic, cook until fragrant.
   
4. Add flour, cook 2 minutes to form a light roux.
   
5. Slowly whisk in chicken broth, bring to a gentle simmer.
   
6. Add corn kernels; simmer for 10 minutes to develop sweetness.
   
7. Partially blend (immersion blender) for that creamy base without losing texture.
   
8. Lower heat, stir in cream and crème fraîche — do not boil.
   
9. Gently fold in jumbo crab meat; heat just until warmed.
   
10. Add paprika, lemon juice, salt and pepper.
    
11. Serve hot, topped with parsley garnish.
    

Bobby Flay’s Signature Twist on Crab Chowder with Cream

Bobby Flay has a gift for turning humble ingredients into high-impact dishes. In this creamy corn chowder, he elevates the standard seafood chowder recipe with bursts of sweet corn and silky lump crabmeat, wrapped in that signature velvety broth.

His twist? The addition of crème fraîche chowder for a tangy finish that lightens up the cream. It’s sophisticated without being fussy.

Chowder with a Story: From Coastal Roots to Modern Elegance

Chowder has always been a coastal classic — think fishermen, hearty bowls, crusty bread. Bobby respects the tradition but adds his stamp:

• A celery and onion sauté base
  
• Pops of sweet corn
  
• And of course, that luxe crab chowder with cream vibe that takes it over the top.
  

Why You’ll Love This Crab and Corn Chowder

Rich and Savory Flavors

Balanced by seafood sweetness and the depth of a slow-simmered garlic and onion base.

Creamy and Velvety Texture

Thanks to careful blending and the use of crème fraîche, it’s rich but never heavy.

Balanced Ingredients That Shine

Every element, from potatoes in chowder (if added) to lemon juice in soup, plays a role in harmony.

Seafood Elegance

That first bite of lump crabmeat makes this feel like a restaurant-level dish.

Key Ingredients That Make the Difference

Corn: Fresh or Frozen

• Go for fresh corn kernels in season.
  
• Sweet, juicy corn defines the chowder’s body.
  

Lump Crabmeat or Jumbo Crab

• Delicate texture.
  
• Avoid over-stirring to preserve chunks.
  

Vegetables

• Red bell pepper in chowder gives sweetness and color.
  
• Celery and onion sauté is your foundational flavor.
  

Crème Fraîche

• Adds tang and silkiness.
  
• Balances the cream for a modern finish.
  

Chicken Broth

• A light yet flavorful base.
  
• Keeps it savory without overpowering.
  

Cooking Tips for Creamy Corn Chowder Perfection

• Blend smart: Go halfway to keep texture. All smooth? It’s baby food.
  
• Potatoes: Optional, but use waxy ones (Yukon Golds hold shape).
  
• Season in stages: Salt after sauté, broth, and cream additions.
  
• Simmer gently: Let flavors mingle without boiling.
  
• Add crab last: Fold gently to keep chunks intact.
  
• Butter + oil base: For even sauté and flavor layering.
  

Pairing and Serving Ideas for Seafood Chowder Recipe

• Country-style potato salad side dish
  
• Savory caramelized onion risotto
  
• Garlic butter beef bites with potatoes

Storing and Reheating Leftovers

Storage Tips

• Cool and refrigerate for up to 3 days.
  
• Freeze without cream/crab for make-ahead base.
  

Reheat Methods

• Stovetop: Low and slow, stir often.
  
• Microwave: Medium power in short bursts.
  
• Oven: Covered at 325°F until hot.
  

Seafood & Savory Dishes: More Recipes to Try

Looking for more delicious seafood and savory comfort meals? Check out these reader favorites from the blog:

• Southern-style catfish with crispy texture
  
• Smoky Traeger smoked salmon recipe
  
• Cajun shrimp pasta with bold flavors
  
• Cauliflower fried rice with shrimp
  
• Air fryer salmon – quick & crispy
  

Conclusion: A Chowder Worth Repeating

Bobby Flay’s Crab Corn Chowder is the creamy seafood dream you didn’t know you needed. Sweet corn, rich crab, and that hint of lemon and parsley garnish tie it all together. It’s elegant, hearty, and surprisingly easy to master.

Try it once, and it’ll become a favorite. And for more comforting, high-flavor recipes, follow me on Pinterest!

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