Prepare to fall head over heels for Bobby Flay’s Crab & Corn Chowder: this Ultimate & Creamy soup checks every box for flavor, comfort, and pure decadence. Sweet corn and buttery crab swirl in a velvety base that’s both lush and lively, with hints of thyme and bright pops of chives. You’ll taste each thoughtfully chosen ingredient—from smoky bacon to a gentle splash of lemon—coming together in a single bowl of pure cozy joy. Whether you’re making it for a special gathering or treating yourself on a cool night, this Ultimate & Creamy chowder turns any meal into a celebration.
Ingredients You’ll Need
Every spoonful of this chowder is packed with carefully balanced flavors and textures, and it’s all thanks to a handful of simple, essential ingredients. Each one plays its own delicious role, bringing depth, richness, or that fresh “pop” of color you expect from the Ultimate & Creamy.
- Unsalted butter, 2 tablespoons: Gives the chowder its classic, luxurious mouthfeel while supporting the aromatics in their opening act.
- Olive oil, 1 tablespoon: Blended with butter, helps sauté the vegetables and prevents burning while amping up the flavor.
- Yellow onion, 1 medium, finely chopped: Essential for a mellow sweetness and the savory base every chowder needs.
- Celery, 2 stalks, diced: Adds a subtle crunch and earthy notes, layering complexity beneath the creaminess.
- Garlic, 2 cloves, minced: Aromatic punch that comes through in every bite, making the Ultimate & Creamy unforgettable.
- Thyme leaves, 2 teaspoons fresh (or 1 teaspoon dried): An herby spark that brightens and balances the richness.
- All-purpose flour, 2 tablespoons: The secret to that silky, luxuriously thick texture—swap for cornstarch if needed for gluten-free.
- Seafood stock or chicken broth, 3 cups: A savory liquid foundation that draws all the flavors together.
- Heavy cream, 2 cups: The secret weapon for creating the velvety finish that defines this Ultimate & Creamy chowder.
- Sweet corn kernels, 2 cups (fresh or frozen): Sweet pops of flavor that burst in every mouthful and complement the crab perfectly.
- Yukon gold potatoes, 2 medium, peeled and diced: Their creamy texture melds seamlessly with the rich broth while adding heartiness.
- Paprika, 1/2 teaspoon: Offers warmth and gentle smokiness for depth of flavor.
- Cayenne pepper, 1/4 teaspoon (optional): Adds just enough heat to wake up the senses without overpowering the chowder’s elegance.
- Salt & black pepper: To pull all the flavors forward and let them shine.
- Lump crab meat, 12 oz (picked over for shells): The star! For Ultimate & Creamy decadence, use lump, but backfin or claw meat are tasty & budget-friendly, too.
- Fresh chives or green onions, 1/4 cup, chopped: A vibrant, oniony finish and that irresistible pop of color.
- Lemon juice, 1 tablespoon: Adds a last-minute burst of brightness that keeps the richness in check.
- Crumbled cooked bacon & additional herbs (optional): For garnish—salty, smoky, and guaranteed to make it even more Ultimate & Creamy.
How to Make Ultimate & Creamy
Step 1: Sauté the Aromatics
In a large soup pot or Dutch oven, heat the unsalted butter and olive oil over medium heat until shimmering but not browned. Add the chopped onion and diced celery, then sauté for 5 to 6 minutes, stirring occasionally, until the vegetables soften and the kitchen is filled with a mouthwatering aroma. This sets the flavorful foundation for your Ultimate & Creamy chowder, making it savory from the very first spoonful.
Step 2: Build Flavor Layers
Stir in the minced garlic and thyme, cooking for about 30 seconds, just until fragrant (you’ll smell the magic!). Sprinkle the flour over the vegetables and stir well to coat them. Give it a minute—this cooks out any raw flour flavor and gets you that thick, satiny chowder base everyone craves in a truly Ultimate & Creamy recipe.
Step 3: Add Broth and Veggies
Gradually whisk in the seafood stock (or chicken broth if you prefer), making sure to smooth out any lumps as you go. Toss in the diced Yukon gold potatoes, sweet corn kernels, paprika, and cayenne if you like a little heat. Season generously with salt and black pepper. Bring everything to a gentle simmer and let it cook for 15 to 20 minutes, or until the potatoes are just fork-tender—the texture should already feel Ultimate & Creamy even at this stage!
Step 4: Finish the Chowder
Lower the heat and stir in the heavy cream. Let the chowder simmer gently for another 5 minutes so everything comes together in that signature, unctuous finish. Gently fold in the lump crab meat, being careful not to break up those gorgeous pieces—just let it warm through for 2 to 3 minutes, but don’t boil. A little squeeze of lemon juice right before serving keeps the Ultimate & Creamy from ever feeling too heavy, brightening each spoonful.
Step 5: Taste and Garnish
Taste the chowder and adjust the seasoning—this is your moment to dial it in exactly how you love it. Serve each bowl piping hot, topped with a shower of chopped chives or green onions, a few curls of bacon, and maybe even a bit of extra crab or herbs for a polished, restaurant-level Ultimate & Creamy presentation every time.
How to Serve Ultimate & Creamy
Garnishes
For the Ultimate & Creamy crab and corn chowder, the finishing touch makes every spoonful extra memorable. Sprinkle with fresh chives or green onions for freshness and color, add a scatter of crisp bacon for savory crunch, and don’t hesitate to delicately mound extra crab meat and a dusting of fresh herbs on top if you’re feeling fancy—after all, it’s about celebrating the star ingredients.
Side Dishes
Nothing pairs better with Ultimate & Creamy chowder than a thick chunk of warm, crusty bread or classic oyster crackers. The soup’s velvety richness welcomes a crunchy green salad or tangy coleslaw, and a chilled glass of crisp white wine (or lemony iced tea) will cut through the decadence for that perfect bite, every time. Just be sure there’s something nearby to soak up every last drop!
Creative Ways to Present
Serve your Ultimate & Creamy chowder in rustic soup bowls for cozy family dinners, or get playful with mini bread bowls for a party-ready appetizer. Teacups or small mugs make chic starters at brunch, and for an extra elegant touch, drizzle with a few drops of truffle oil and garnish with microgreens. However you serve it, the Ultimate & Creamy spirit will shine!
Make Ahead and Storage
Storing Leftovers
Cool any leftover chowder to room temperature and transfer to an airtight container. It’ll keep beautifully in the fridge for up to three days—just know that the flavors will deepen and become even more Ultimate & Creamy overnight. The potatoes may thicken the soup a little, so a splash of extra cream or broth when reheating makes it taste as fresh as day one.
Freezing
While cream-based chowders are best enjoyed fresh, you can freeze the Ultimate & Creamy crab and corn chowder if you must. Portion the cooled soup into freezer containers, leaving some space for expansion. Freeze for up to one month. Thawed chowder may sometimes separate a bit, but a quick stir while reheating will bring it back to its luscious self.
Reheating
To reheat, warm the chowder gently in a pot over low heat, stirring occasionally until heated through but never boiling (to preserve the creaminess and tender crab). Microwaving works for single servings—heat in short bursts, stirring in between for even Ultimate & Creamy texture. Add a splash of cream or stock if it seems too thick.
FAQs
Can I use canned crab instead of fresh or lump crab meat?
Absolutely! While fresh lump crab gives that signature Ultimate & Creamy bite and sweetness, canned crab is a great budget-friendly option. Just make sure to drain it well and pick over for any shells.
Is this recipe gluten-free?
Yes—with one simple swap! Replace the all-purpose flour with cornstarch (mixed into a slurry) to thicken the chowder, and you’ll have a gluten-free Ultimate & Creamy chowder that still tastes like it came straight from a restaurant kitchen.
Can I make the chowder ahead of time?
Definitely! Feel free to make this Ultimate & Creamy chowder a day in advance; in fact, the flavors deepen and mellow with an overnight chill. Just leave out the crab meat until reheating, then stir it in at the end to keep the texture perfect.
What’s the best way to prevent the cream from curdling?
For that signature Ultimate & Creamy smoothness, always add the cream over gentle heat and never let it boil after the cream is in. Make sure your chowder is at a low simmer before combining, and you’ll have a silky, luxurious result.
What are some fun optional add-ins?
Feel free to stir in roasted red pepper, chopped shrimp, a sprinkle of smoked paprika, or even a drizzle of truffle oil for an extra-luxurious Ultimate & Creamy chowder. The base is endlessly adaptable to your mood and pantry!
Final Thoughts
Indulge yourself (or your lucky guests) with this Ultimate & Creamy crab and corn chowder—you’ll adore every spoonful of sweet, buttery seafood and velvety comfort. Trust me, once you try this recipe, it’ll become your new favorite way to treat yourself. Enjoy!
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Ultimate & Creamy Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the ultimate creamy Crab & Corn Chowder by Bobby Flay, a decadent seafood soup that will warm your soul with every spoonful. Loaded with lump crab meat, sweet corn, and a rich blend of flavors, this chowder is a show-stopper.
Ingredients
Main Chowder:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 2 tablespoons all-purpose flour
- 3 cups seafood stock or chicken broth
- 2 cups heavy cream
- 2 cups fresh or frozen sweet corn kernels
- 2 medium Yukon gold potatoes, peeled and diced
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 12 oz lump crab meat (picked over for shells)
Garnish:
- 1/4 cup chopped fresh chives or green onions
- 1 tablespoon fresh lemon juice
- Crumbled cooked bacon and additional herbs for garnish (optional)
Instructions
- Sauté Aromatics: In a large soup pot or Dutch oven, heat butter and olive oil over medium heat. Add onion and celery, sauté until softened. Stir in garlic and thyme.
- Add Flour & Stock: Sprinkle in the flour, stir to coat veggies. Gradually whisk in the stock, bring to a simmer.
- Cook Chowder: Add potatoes, corn, paprika, cayenne, salt, and pepper. Simmer until potatoes are tender. Stir in cream and crab meat, cook until heated.
- Finish & Serve: Stir in lemon juice, adjust seasoning. Serve hot, garnished with chives, bacon, and herbs.
Notes
- Use lump crab for best texture and flavor.
- Backfin or claw meat is a budget-friendly alternative.
- For added luxury, drizzle with truffle oil before serving.
- Pair with crusty bread or oyster crackers for a delightful meal.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 470
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 32 g
- Saturated Fat: 17 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 110 mg
