Decadent Bobby Flay’s Crab & Corn Chowder Recipe

Looking for a luxurious yet approachable meal that brings restaurant-level flavor to your kitchen? Bobby Flay’s Crab & Corn Chowder Recipe hits all the right notes. Creamy, savory, slightly sweet, and packed with tender crabmeat and fresh corn, this chowder is a coastal-inspired dish you’ll turn to again and again.

Whether you’re craving a summer seafood staple, a cozy winter soup, or a show-stopping starter for a dinner party, this recipe delivers. With layers of flavor and minimal prep, it’s no surprise that versions of this corn seafood chowder are favorites at restaurants like Bonefish Grill—and now, you can make your own at home.

Let’s dive into this indulgent yet easy crab main dish recipe, complete with Bobby Flay–inspired technique, pro tips, and creative variations.

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What Makes This Corn Seafood Chowder Special? (Inspired by Bobby Flay)

Inspired by Bobby Flay’s signature approach—fresh ingredients, bold seasoning, and refined comfort food—this corn and crab chowder brings together the richness of cream, the sweetness of corn, and the delicate, briny flavor of lump crab.

Why this dish stands out:

• A balance of textures – creamy broth, juicy corn, tender crab
• Bright and elegant – with subtle heat and aromatic vegetables
• Versatile – works well as a light entrée or a hearty starter
• Easy to customize – great as a shrimp crab and corn chowder or Bonefish corn and crab chowder copycat

Whether you make it with fresh summer corn or frozen kernels, it’s a gourmet comfort dish anyone can master.

Ingredients for Crab and Corn Chowder (With Exact Measurements)

This recipe serves 6 and uses straightforward ingredients for maximum flavor.

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small yellow onion, finely diced
• 2 celery ribs, diced
• 1 small red bell pepper, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper (optional, for a kick)
• 3 cups fresh or frozen corn kernels
• 3 cups seafood or chicken broth
• 1 cup heavy cream
• 1 cup whole milk
• 1½ tablespoons all-purpose flour
• 8 oz lump crab meat (cooked, picked through for shells)
• 2 tablespoons chopped chives or scallions (for garnish)
• Salt and black pepper to taste
• Optional: a splash of lemon juice or hot sauce for serving

These simple ingredients blend into a rich, flavorful corn and crab bisque that rivals any restaurant version.

Essential Kitchen Tools for Chowder Preparation

You’ll need just a few tools for this creamy masterpiece:

• Large soup pot or Dutch oven
• Sharp knife and cutting board
• Ladle for serving
• Whisk (for flour and liquid integration)
• Measuring cups and spoons
• Optional: immersion blender for thicker consistency

This chowder comes together quickly and cleanly—no complicated equipment necessary.

Step-by-Step Instructions: How to Make Bobby Flay’s Crab and Corn Chowder

Step 1: Sauté aromatics
In a large soup pot, heat the butter and olive oil over medium heat. Add the onion, celery, and bell pepper. Sauté for 5–7 minutes until vegetables are soft and fragrant.

Step 2: Add garlic and spices
Stir in the minced garlic, smoked paprika, and cayenne pepper. Cook for another minute, allowing the spices to bloom.

Step 3: Stir in flour and cook
Sprinkle the flour over the vegetables. Stir continuously for 1–2 minutes to remove the raw flour taste and create a light roux for thickening.

Step 4: Add broth and corn
Slowly pour in the broth while whisking to avoid lumps. Stir in the corn and bring to a gentle simmer. Let it cook for 10–12 minutes.

Step 5: Add cream and milk
Reduce heat to low. Add the heavy cream and milk, stirring gently. Simmer for 5 more minutes without boiling.

Step 6: Add crab and finish
Fold in the lump crab meat and season with salt and pepper to taste. Let warm through for another 2–3 minutes. Optional: finish with a squeeze of lemon juice.

Step 7: Serve hot
Ladle into bowls and garnish with chopped chives or scallions. Add a dash of hot sauce for a bold finish.

This creamy chowder is now ready to serve—an elevated yet cozy corn seafood chowder your guests will rave about.

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Flavor-Boosting Tips for a Creamy, Elegant Corn Chowder

• Use seafood stock if available—it enhances the oceanic flavor of the chowder.
• Sauté vegetables slowly for deeper flavor development.
• For extra creaminess, blend a portion of the soup before adding the crab.
• Don’t overcook the crab—add it at the end to keep it tender and sweet.
• Add a dash of white wine with the broth for added depth.

These expert tips help replicate the complexity of Bobby Flay’s crab & corn chowder with ease.

Variations: Shrimp Crab and Corn Chowder, Crockpot Version, and More

Love to mix it up? Here are creative ways to modify this dish:

Shrimp crab and corn chowder – Add ½ pound peeled shrimp along with the crab in the final few minutes of cooking.

Crab chowder crockpot – Sauté the aromatics separately, then add all ingredients (except cream, milk, and crab) to a slow cooker. Cook on low 6–7 hours, stir in dairy and crab in the last 30 minutes.

Bonefish crab corn chowder copycat – Add a pinch of thyme, a dash of hot sauce, and blend 1 cup of the soup for that signature restaurant texture.

Crab and potato chowder – Add diced, peeled potatoes with the corn for a heartier variation.

Corn and crab bisque easy – Puree most of the soup until smooth before adding the crab for a bisque-like consistency.

These versions make the dish even more versatile while staying true to the original inspiration.

What to Serve with Crab and Corn Chowder (Sides and Pairings)

This rich chowder pairs well with a variety of side dishes. Try these:

• Crusty baguette or sourdough bread – ideal for soaking up every drop.
• Fresh green salad – a light contrast to the creamy chowder.
• Grilled vegetables – add a smoky depth to your meal.
• Cornbread or cheddar biscuits – Southern-inspired and delicious.
• Oyster crackers or garlic croutons – for a crunchy topping.

Together, these additions turn your crab chowder into a full, balanced meal.

How to Store, Freeze, and Reheat Crab Chowder

To store
Cool the chowder completely, then transfer to airtight containers. Store in the refrigerator for up to 3 days.

To freeze
This chowder can be frozen, but be aware the cream may separate slightly. Freeze for up to 2 months. Reheat slowly and stir well.

To reheat
Warm gently on the stovetop over low heat, stirring frequently. Add a splash of broth or cream if needed to adjust consistency.

These tips ensure your chowder remains rich and delicious even days later.

Make-Ahead Tips and Meal Prep Ideas

Want to prepare ahead? Here’s how:

• Prep the base (sautéed vegetables, spices, broth, and corn) and refrigerate for up to 2 days.
• Add dairy and crab just before serving to keep textures fresh.
• Store individual portions in mason jars or containers for grab-and-go lunches.

This make-ahead strategy makes it easy to enjoy Bonefish corn and crab chowder quality with midweek convenience.

Nutrition Info (Per Serving)

Approximate values (based on 6 servings):

Calories: 370
Protein: 16 g
Fat: 22 g
Saturated Fat: 10 g
Carbohydrates: 26 g
Fiber: 3 g
Sugar: 6 g
Sodium: 720 mg
Iron: 10% DV
Calcium: 15% DV

To lighten the dish, use low-fat milk or half-and-half in place of heavy cream.

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Bobby Flay’s Crab & Corn Chowder FAQs

Can I use canned crab meat?
Yes, just make sure it’s high-quality lump crab and well-drained.

Is this recipe gluten-free?
You can make it gluten-free by using cornstarch instead of flour or skipping the thickener entirely.

Can I use frozen corn?
Absolutely. Frozen corn works great and saves prep time.

What if I don’t have seafood stock?
Chicken broth is a fine substitute. Add a splash of clam juice if you want more seafood depth.

Is this soup spicy?
The cayenne gives a mild kick. Adjust to your preference—or omit entirely for a kid-friendly version.

Final Thoughts and Invite to Share or Subscribe

Bobby Flay’s Crab & Corn Chowder Recipe is more than just a soup—it’s a celebration of flavor, texture, and comforting indulgence. Whether served as a showpiece starter or a main course with bread and salad, this creamy chowder is bound to impress.

It’s easy enough for weeknight dinners and elegant enough for special occasions. Once you try it, you’ll see why it earns a permanent place in your recipe rotation.

If you loved this recipe, be sure to share it with your fellow seafood lovers, pin it to your dinner board, and subscribe to the blog for more chef-inspired meals that turn your kitchen into the best seat in the house.

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