Description
A rich, comforting chowder blending sweet corn and delicate lump crab meat in a creamy, flavorful base a luxurious soup perfect for cooler evenings or special meals.
Ingredients
2 Tbsp unsalted butter
1 Tbsp olive oil
1 medium onion, finely chopped
2 celery stalks, finely chopped
1 medium red bell pepper, finely chopped
3 garlic cloves, minced
2 Tbsp all-purpose flour
4 cups chicken or seafood stock
3–4 cups fresh or frozen corn kernels
1 lb lump crab meat (picked over for shells)
1 tsp smoked paprika
¼ tsp cayenne pepper (optional)
½ tsp salt
¼ tsp freshly ground black pepper
1½ cups heavy cream
Chopped fresh parsley or chives (for garnish)
Crusty bread, for serving
Instructions
1. In a large pot, melt the butter with the olive oil over medium heat.
2. Add onion, celery and red pepper; cook until vegetables soften (~5–6 mins).
3. Add garlic and cook 1 more minute.
4. Sprinkle in the flour and stir to incorporate; cook ~1-2 mins.
5. Gradually whisk in the stock and bring to a gentle simmer.
6. Add the corn kernels, smoked paprika, cayenne (if using), salt and pepper. Simmer ~10-12 mins.
7. Stir in the crab meat and heavy cream. Reduce heat to low and cook another 3-5 mins.
8. Taste and adjust seasoning. Ladle into bowls, garnish with parsley or chives, and serve with crusty bread.
Notes
If you prefer a slightly thicker chowder, you can partially blend some of the corn beforehand.
Use fresh or high-quality canned crab meat — drain well.
Frozen corn works fine if fresh isn’t in season.
For a lighter version, substitute half the cream with milk or half-and-half.
It reheats well — store in fridge up to 2 days and reheat gently.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Soup / Chowder
- Method: Stovetop
- Cuisine: American / Seafood
Nutrition
- Serving Size: 1 hearty bowl
- Calories: 350
Keywords: crab corn chowder, Bobby Flay chowder, creamy seafood soup