Bobby Flay’s Crab & Corn Chowder is a creamy and delicious dish that combines sweet corn and fresh crab meat. It’s like a hug in a bowl during chilly days!
This chowder is easy to make and full of flavor. I love how the sweet corn adds a pop of joy to every spoonful. Perfect for impressing guests or just treating yourself!
Key Ingredients & Substitutions
Bacon: The bacon adds a beautiful smoky flavor. If you’re looking for a healthier option, turkey bacon or even smoked tofu can work well as a substitute. Vegans can use coconut oil or liquid smoke to get that essence without meat!
Corn: Fresh corn is the star of this chowder, but you can use frozen corn if fresh isn’t available. Canned corn is another option, but it might be sweeter, so be mindful of that.
Crab meat: Fresh lump crab is ideal, but you can also use imitation crab if you’re on a budget. Just remember, it won’t have that same rich flavor. Alternatively, shrimp or even diced scallops could be delightful substitutes!
Heavy Cream: For a lighter chowder, replace heavy cream with half-and-half or whole milk. If you’re dairy-free, coconut cream works beautifully, adding a nice hint of sweetness!
How Do I Ensure the Chowder Has a Creamy Texture?
To achieve a creamy chowder, it’s vital not to rush the heat once you add the cream. Here’s how to get it just right:
- After adding cream and milk, keep the heat low. This prevents the cream from curdling and ensures it stays smooth.
- When folding in the crab, do so gently. This keeps the lumps intact and prevents over-mixing, which can break down the crab meat.
- If you want an extra creamy texture, you can blend a portion of the chowder before adding the crab. This thickens it up without losing the delightful chunks of corn and crab.
Using these tips and ingredients will surely elevate your Crab & Corn Chowder to a comforting masterpiece!
Bobby Flay’s Crab & Corn Chowder
Ingredients You’ll Need:
Main Ingredients:
- 4 slices thick-cut bacon, chopped
- 1 medium onion, finely diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 2 cups fresh corn kernels (about 3-4 ears)
- 2 cups low-sodium chicken broth or seafood stock
- 1 cup heavy cream
- 1/2 cup milk
- 1 teaspoon Old Bay seasoning
- Salt and freshly ground black pepper, to taste
- 1 pound lump crab meat, picked over for shells
- 2 tablespoons chopped fresh chives or parsley, for garnish
- 1 tablespoon butter (optional)
How Much Time Will You Need?
This recipe takes about 15-20 minutes of prep time and around 30 minutes of cooking time. In total, you’ll need about 45-50 minutes to prepare this delightful chowder. It’s a quick and delicious dish perfect for cozy dinners!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it’s crispy. Use a slotted spoon to remove the bacon and place it on paper towels to drain. Leave the rendered fat in the pot as it adds great flavor to the chowder!
2. Sauté the Vegetables:
Add the diced onion and red bell pepper to the pot with the bacon fat. Sauté for about 5-6 minutes until they’re softened and translucent. Then, add the minced garlic and cook for another minute until it becomes fragrant—this will really boost the flavor!
3. Add the Corn:
Now, stir in the fresh corn kernels and let them cook for another 3-4 minutes. This helps to bring out the natural sweetness of the corn, which makes the chowder extra delicious.
4. Build the Chowder Base:
Pour in the chicken broth or seafood stock and bring it to a simmer. Let it cook for about 8-10 minutes, allowing all those great flavors to meld together and the corn to soften nicely.
5. Mix in the Cream:
Lower the heat and stir in the heavy cream, milk, and Old Bay seasoning. It’s important to let the chowder warm gently without boiling, as this keeps it nice and smooth. Give it a taste and add salt and pepper to your liking.
6. Fold in the Crab:
Gently fold in the lump crab meat and the crispy bacon you set aside. Heat everything through for about 2-3 minutes, being careful not to stir too vigorously to keep those lovely crab lumps intact.
7. Optional Butter for Extra Richness:
If you want an even creamier texture, stir in a tablespoon of butter at this stage. It’ll add a lovely richness to the chowder!
8. Serve and Enjoy:
Ladle the chowder into bowls and garnish with chopped fresh chives or parsley. Serve it immediately alongside some crusty bread—you’ll want to soak up every bit of that delicious broth!
Enjoy your flavorful, creamy Bobby Flay’s Crab & Corn Chowder, brimming with sweet corn and tender crab meat!
Can I Use Frozen Corn Instead of Fresh?
Yes, frozen corn works perfectly in this recipe! Just toss it in at the same stage as you would fresh corn. It’s convenient and still provides a great flavor.
How Can I Store Leftover Chowder?
Store any leftover chowder in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove over low heat, stirring occasionally. You may want to add a splash of milk or cream to maintain the creamy texture.
Can I Make This Chowder Dairy-Free?
Absolutely! You can substitute the heavy cream and milk with coconut cream and a non-dairy milk of your choice, like almond or oat milk. This will give you a creamy chowder without any dairy.
What Should I Serve with This Chowder?
This chowder pairs beautifully with crusty bread for dipping, or you can serve it alongside a fresh salad for a well-rounded meal. For a classic touch, consider adding a glass of white wine!
