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Bobby Flay Crab Chowder

A rich and creamy seafood chowder featuring lump crab meat, fresh corn, and tender potatoes with a hint of Old Bay seasoning.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 Bowls
Course: Dinner, Lunch, Soup
Cuisine: American, Seafood
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Vegetables & Aromatics
  • 4 tbsp unsalted butter divided
  • 1 medium onion finely chopped
  • 1 medium red bell pepper diced
  • 2 cloves garlic minced
  • 2 large Yukon Gold potatoes peeled and cubed
  • 1.5 cups corn kernels fresh or frozen
Liquids & Seasoning
  • 3 tbsp all-purpose flour
  • 1 cup clam juice or seafood stock
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 lb lump crab meat picked over for shells
  • 1 tsp Old Bay seasoning
  • 1 tsp fresh thyme

Equipment

  • Dutch Oven or Large Pot
  • Wooden Spoon
  • Chef's Knife
  • Cutting board

Method
 

  1. Melt 2 tbsp butter in a large pot over medium heat. Sauté onion and red bell pepper until soft (5-6 mins). Add garlic and cook for 1 minute.
  2. Add remaining 2 tbsp butter. Once melted, stir in flour and cook for 2 minutes to create a roux.
  3. Gradually whisk in clam juice and milk until smooth. Add thyme, bay leaf, and Old Bay seasoning.
  4. Add cubed potatoes. Reduce heat, cover, and simmer for 12-15 minutes until potatoes are tender.
  5. Stir in corn and heavy cream. Simmer for 3-4 minutes gently (do not boil).
  6. Gently fold in the lump crab meat and cook just until heated through (about 2 minutes).
  7. Season with salt and pepper to taste. Discard bay leaf. Serve hot garnished with chives.

Notes

Be careful not to boil the soup once the cream is added to prevent curdling.