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Bobby Flay Style Crab Chowder

A rich and creamy corn and crab chowder featuring jumbo lump crab meat, tender potatoes, and a hint of spice. This comforting seafood soup is perfect for dinner parties or cozy nights in.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 Bowls
Course: Appetizer, Dinner, Soup
Cuisine: American, Seafood
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chowder Base
  • 4 tbsp unsalted butter
  • 1 medium yellow onion finely chopped
  • 2 stalks celery diced
  • 0.25 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 1 bottle (8oz) clam juice
  • 2 cups Yukon Gold potatoes diced into 1/2 inch cubes
  • 1.5 cups corn kernels fresh or frozen
  • 2 tsp fresh thyme leaves
  • 0.25 tsp cayenne pepper adjust to taste
  • 1 lb lump crab meat picked over for shells
  • 1 tbsp fresh chives chopped, for garnish
  • 1 tsp salt plus more to taste
  • 0.5 tsp black pepper

Equipment

  • Large Pot or Dutch Oven
  • Knife
  • Cutting board
  • Whisk

Method
 

  1. Melt butter in a large heavy-bottomed pot over medium heat.
  2. Add chopped onion and celery; sauté for 5-6 minutes until softened but not browned.
  3. Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
  4. Gradually whisk in clam juice, followed by the milk and heavy cream until smooth.
  5. Add diced potatoes, corn, thyme, salt, pepper, and cayenne. Bring to a simmer.
  6. Reduce heat to low, cover, and cook for 15-20 minutes until potatoes are tender.
  7. Gently fold in the lump crab meat and simmer for 2-3 minutes to heat through (do not boil).
  8. Adjust seasoning with salt and cayenne if desired. Garnish with chives and serve immediately.

Notes

For a richer soup, increase the heavy cream to milk ratio. Serve with oyster crackers or crusty bread.