Name: Decadent Bobby Flay’s Crab & Corn Chowder Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 1 tablespoon olive oil; 1 medium onion, finely chopped; 2 cloves garlic, minced; 2 celery stalks, finely chopped; 1 medium red bell pepper, diced; 2 cups fresh or frozen corn kernels; 2 medium Yukon gold potatoes, peeled and diced; 4 cups seafood stock or low-sodium chicken broth; 1 teaspoon Old Bay seasoning; 1 cup heavy cream; 1/2 cup whole milk; 12 oz lump crab meat, picked over for shells; 2 tablespoons fresh chives, chopped; Salt and black pepper to taste; Dash of hot sauce (optional)

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Get ready to fall head over heels for Decadent Bobby Flay’s Crab & Corn Chowder, the ultimate comfort food that tastes like summer in a bowl. This luxurious chowder is brimming with sweet corn, tender Yukon gold potatoes, and melt-in-your-mouth juicy crab meat, all wrapped up in a velvety, creamy broth with just the right kick from Old Bay seasoning and fresh veggies. Whether you’re warming up on a chilly night or looking to wow friends at your next summer gathering, Decadent Bobby Flay’s Crab & Corn Chowder will leave everyone reaching for seconds and raving about the irresistible balance of flavors in every spoonful.

Decadent Bobby Flay’s Crab & Corn Chowder Recipe - Recipe Image

Ingredients You’ll Need

You don’t need a mile-long shopping list to make Decadent Bobby Flay’s Crab & Corn Chowder come to life. These simple, quality ingredients are truly the backbone of the chowder’s rich flavor, vibrant color, and hearty texture. Each one serves a special role in making this dish unforgettable.

Unsalted Butter: Adds richness and a hint of sweetness while sautéing the veggies for a luscious base.
Olive Oil: Combines with butter to prevent burning and brings an extra layer of flavor.
Onion: Lends an aromatic sweetness that mellows out and anchors the chowder’s savory profile.
Garlic: Gives the soup depth and a gentle, satisfying kick without overpowering the other ingredients.
Celery: Brings crunch and fresh, garden-like notes, boosting the overall texture.
Red Bell Pepper: Adds eye-catching color and gentle sweetness to brighten up each spoonful.
Corn Kernels: Sweet, juicy pops of gold that are the heart and soul of the chowder—fresh or frozen both work.
Yukon Gold Potatoes: Creamy and slightly buttery, they help thicken the chowder naturally.
Seafood Stock or Chicken Broth: The flavorful foundation that ties all the ocean and garden flavors together.
Old Bay Seasoning: A must-have for an authentic touch of zest and classic seafood charm.
Heavy Cream: Makes the chowder rich and beautiful—don’t skimp if you want that silken touch.
Whole Milk: Helps to lighten the richness without losing the chowder’s trademark creaminess.
Lump Crab Meat: The true star—sweet, briny, and utterly irresistible, each piece feels like a special treat.
Fresh Chives: Delicate and bright, they elevate the finished dish with color and a mild oniony zip.
Salt and Black Pepper: For perfectly balanced seasoning.
Hot Sauce (optional): A dash brings a little fire and extra dimension for the spice lovers.

How to Make Decadent Bobby Flay’s Crab & Corn Chowder

Step 1: Build the Flavorful Base

Set your largest pot or Dutch oven over medium heat and melt the unsalted butter with the olive oil. Once shimmering, add the onion, garlic, celery, and red bell pepper. Sauté for about 5 to 7 minutes, stirring occasionally, until the vegetables are soft, fragrant, and just starting to color. This aromatic base sets the stage for the entire chowder, delivering depth with every bite.

Step 2: Add the Stars of the Show

Toss in the corn kernels, diced Yukon gold potatoes, and that essential teaspoon of Old Bay seasoning. Stir well to coat the veggies in all the flavorful goodness you’ve built so far. The combination of corn and potato creates the hearty, creamy body Decadent Bobby Flay’s Crab & Corn Chowder is famous for.

Step 3: Simmer to Perfection

Pour in the seafood stock or chicken broth and give everything a good stir. Turn up the heat just enough to bring the pot to a gentle boil, then immediately reduce to a simmer. Cook for 15 to 20 minutes, or until the potatoes are fork-tender and the flavors meld beautifully. You’ll start to notice the broth becoming starchy and slightly thickened, which is exactly what you want.

Step 4: Creamy Finale

Lower the heat and gently add in the heavy cream and whole milk. Simmer for another 5 minutes to let the creamy richness soak into the potatoes and veggies, making the chowder extra velvety. Don’t rush this part; the magic is in the slow meld of dairy and vegetables.

Step 5: Add the Crab and Finish the Chowder

Carefully fold in the lump crab meat, taking your time to avoid breaking up those precious pieces—after all, they’re the crown jewels of this chowder. Let the soup heat through for 2 to 3 minutes. Taste, then season with salt, black pepper, and, if you like a bit of a kick, a dash of hot sauce. Remove from heat and sprinkle with fresh chives just before serving.

How to Serve Decadent Bobby Flay’s Crab & Corn Chowder

Garnishes

A flourish of garnishes makes Decadent Bobby Flay’s Crab & Corn Chowder feel restaurant-worthy. Top each bowl with snipped fresh chives, a dusting of extra Old Bay, or even a swirl of cream for that gourmet touch. For a hint of color, try a few sprigs of fresh dill or a sprinkle of cracked black pepper.

Side Dishes

This chowder absolutely shines with a side of warm, crusty bread—think classic sourdough or a baguette. Oyster crackers or even homemade croutons are also crowd-pleasing options to scoop up every last drop. For a lighter contrast, serve with a crisp green salad dressed with lemon vinaigrette.

Creative Ways to Present

Impress your guests by ladling Decadent Bobby Flay’s Crab & Corn Chowder into small, hollowed-out sourdough bread bowls for an edible container everyone loves. For dinner parties, serve in petite cups as a starter or appetizer, or go rustic with heavy stoneware mugs for cozy nights in.

Make Ahead and Storage

Storing Leftovers

Any extra Decadent Bobby Flay’s Crab & Corn Chowder keeps beautifully in an airtight container in the fridge for up to 3 days. The flavors continue to meld and even improve with a little time, so don’t hesitate to make extra for future lunches or quick dinners.

Freezing

While you can freeze Decadent Bobby Flay’s Crab & Corn Chowder, the creamy base may separate slightly after thawing. For best texture, freeze before adding the cream and milk; simply thaw, reheat, and stir in the dairy and crab when ready to serve. Leave out the fresh chives until just before serving to maintain their color and flavor.

Reheating

Gently warm leftover chowder on the stovetop over low heat, stirring frequently to prevent sticking and ensure a smooth, creamy texture. Avoid bringing it to a boil, as this can cause the cream to separate. If the chowder seems too thick, add a splash of stock or milk to loosen to your preferred consistency.

FAQs

What can I use if I can’t find lump crab meat?

You can substitute high-quality canned or frozen crab meat if fresh lump crab isn’t available. Just make sure to drain well and pick out any bits of shell. In a pinch, good imitation crab will work, but the flavor won’t be quite as rich as authentic Decadent Bobby Flay’s Crab & Corn Chowder.

Can I make this chowder gluten-free?

Absolutely! Simply verify that your seafood stock or chicken broth is gluten-free, as some brands use flour or additives. The rest of Decadent Bobby Flay’s Crab & Corn Chowder is naturally gluten-free, so the recipe works beautifully for nearly everyone.

How do I thicken the chowder if I like it extra creamy?

The best way is to mash a few of the potatoes directly in the pot before adding the cream, which releases their natural starch and thickens the soup without any flour or cornstarch. This keeps the chowder’s flavor pure and its consistency dreamy.

Can I use frozen or canned corn instead of fresh?

Definitely! Frozen corn kernels keep their juicy sweetness, making Decadent Bobby Flay’s Crab & Corn Chowder possible any time of year. Canned corn works as well—just drain thoroughly before adding.

Is this chowder spicy?

The base chowder has just a gentle warmth from Old Bay seasoning. If you like more heat, a dash of hot sauce at the end will do the trick. You can customize the spice level to suit everyone’s taste, making it both kid- and adult-friendly.

Final Thoughts

If you’re searching for a show-stopping soup that’s simple, stunning, and full of soul, give Decadent Bobby Flay’s Crab & Corn Chowder a try. Every bowl is pure comfort, bursting with sweetness from the corn, richness from the crab, and creaminess you’ll crave again and again. Share it at your next gathering—or savor every spoonful yourself. Either way, you’re about to win serious cozy points!

Decadent Bobby Flay’s Crab & Corn Chowder Recipe

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4.6 from 7 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich flavors of Bobby Flay’s Crab & Corn Chowder, a decadent and creamy seafood soup that is perfect for any season. This hearty chowder is loaded with lump crab meat, sweet corn, and tender potatoes, all simmered in a flavorful broth and finished with a touch of cream. Serve it with crusty bread or oyster crackers for a satisfying meal that will warm you from the inside out.

Ingredients

Scale

Base:

2 tablespoons unsalted butter
1 tablespoon olive oil

Vegetables:

1 medium onion, finely chopped
2 cloves garlic, minced
2 celery stalks, finely chopped
1 medium red bell pepper, diced

Add-ins:

2 cups fresh or frozen corn kernels
2 medium Yukon gold potatoes, peeled and diced

Liquids:

4 cups seafood stock or low-sodium chicken broth
1 teaspoon Old Bay seasoning
1 cup heavy cream
1/2 cup whole milk

Protein:

12 oz lump crab meat, picked over for shells

Garnish and Seasoning:

2 tablespoons fresh chives, chopped
Salt and black pepper to taste
Dash of hot sauce (optional)

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Instructions

Sauté Vegetables: In a large pot, heat butter and olive oil. Add onion, garlic, celery, and bell pepper. Cook until soft.
Add Ingredients: Stir in corn, potatoes, and Old Bay. Pour in stock, simmer until potatoes are tender.
Finish Chowder: Stir in cream and milk. Fold in crab meat, season with salt, pepper, and hot sauce. Garnish with chives.