Eloise Moon Few soups feel as luxurious and comforting as a steaming bowl of crab and corn chowder. It’s rich yet light enough to enjoy year-round, it satisfies seafood lovers, and it impresses guests without requiring restaurant-level training. This version draws inspiration from celebrity chef Bobby Flay’s cooking philosophy: fresh ingredients, bold but balanced flavors, and refined comfort food that’s approachable for home cooks.
Unlike many heavy chowders that can feel one-dimensional, this recipe is silky and flavorful without being overly dense. Sweet corn adds natural freshness; lump crab brings a delicate oceanic taste; and the base uses a light roux, cream, and aromatics to build depth.
Whether you’re planning a cozy weeknight dinner, a seaside-themed party starter, or an elegant holiday soup, this chowder belongs in your repertoire.
Quick Recipe Card
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 minutes | 30 minutes | 45 minutes | 6 bowls |
Ingredients
- 2 Tbsp unsalted butter
- 1 Tbsp olive oil
- 1 small yellow onion, finely diced
- 2 celery ribs, diced
- 1 small red bell pepper, finely chopped
- 3 garlic cloves, minced
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (optional for gentle heat)
- 3 cups fresh or frozen corn kernels
- 3 cups seafood or chicken stock (seafood gives a stronger ocean note)
- 1 cup heavy cream
- 1 cup whole milk
- 1½ Tbsp all-purpose flour (for light thickening)
- 8 oz high-quality lump crab meat, picked clean of shells
- 2 Tbsp chopped chives or scallions (garnish)
- Salt and black pepper to taste
- Optional: a squeeze of lemon juice or splash of white wine
Instructions (Summary)
- Sauté aromatics in butter & oil.
- Add garlic and spices to bloom flavors.
- Create a light roux with flour.
- Pour in stock & corn, simmer gently.
- Add cream & milk for a silky base.
- Fold in crab right before serving.
- Finish & garnish with chives, pepper, and optional lemon.
(Full, detailed step-by-step guide below.)
Step-by-Step Instructions With Chef Tips
Step 1 — Build a Flavor Base
Heat the butter and olive oil in a large Dutch oven over medium heat. Once shimmering, add onion, celery, and red bell pepper. Sweat these vegetables slowly for 5–7 minutes; this coaxes out natural sweetness and prevents burning.
Pro Tip: Keep the heat moderate — rushing can brown the vegetables, which adds bitterness.
Step 2 — Wake Up the Aromatics
Stir in minced garlic, smoked paprika, and cayenne. Cook just 30–60 seconds until fragrant. Spices release their essential oils when heated but can burn quickly.
Step 3 — Create a Gentle Roux
Sprinkle flour over the vegetables and stir for 1–2 minutes. This eliminates raw flour taste and will lightly thicken the chowder without making it heavy.
If you’re gluten-free, substitute 1 Tbsp cornstarch mixed with cold milk and add later when simmering.
Step 4 — Add Stock & Corn
Slowly pour in warm seafood or chicken stock while whisking to avoid lumps. Add corn. Bring to a gentle simmer and cook 10–12 minutes until the corn is tender and the broth slightly thickens.
Flavor Upgrade: If using fresh summer corn, simmer the stripped cobs in the broth for extra sweetness, then discard before adding cream.
Step 5 — Enrich With Dairy
Lower the heat to avoid curdling and stir in cream and milk. Simmer 5 minutes; don’t let it boil hard, which can split the cream.
Step 6 — Add Crab at the End
Fold in the lump crab meat and heat just until warmed, about 2–3 minutes. Crab is delicate — overcooking makes it stringy and dry.
Step 7 — Season & Serve
Taste and adjust with salt, pepper, and optional lemon juice for brightness. Garnish with chopped chives or scallions.
Serve immediately with crusty bread, oyster crackers, or a light salad.
Why This Recipe Works
- Balanced Texture – Roux + cream create body, but stock keeps it from becoming overly heavy.
- Layered Aromatics – Onion, celery, bell pepper, and garlic build a classic chowder foundation.
- Sweet + Savory Harmony – Corn’s natural sugar offsets the gentle spice from paprika and cayenne.
- Late Crab Addition – Protects the delicate flavor and texture.
- Customizable Base – Can be richer with more cream or lighter with half-and-half.
Ingredient Insights & Substitutions
- Crab: Fresh lump crab is best; pasteurized crab (sold refrigerated) works well. Avoid imitation crab if you want authentic flavor.
- Stock: Seafood stock makes the dish taste coastal; chicken stock is acceptable if seafood is unavailable.
- Corn: Frozen kernels are fine; for extra flavor, roast fresh corn before adding.
- Milk & Cream: For lighter chowder, use half-and-half. For decadent texture, use all heavy cream.
- Spices: Smoked paprika adds depth; cayenne gives heat but is optional. Old Bay can replace paprika for a classic seafood profile.
Flavor-Boosting Secrets
- White Wine Deglaze: After the roux, add ¼ cup dry white wine, simmer 1–2 minutes to reduce before adding stock.
- Corn Purée: Blend 1 cup of the soup base before adding crab for a naturally thicker, creamier result.
- Shell-Infused Stock: If you have crab shells, simmer them in your stock for 20 minutes for restaurant-level depth.
- Citrus Finish: A squeeze of lemon or splash of sherry vinegar brightens richness.
- Butter Swirl: Stir in 1 Tbsp cold butter at the end for silky mouthfeel.
Variations to Try
Shrimp & Crab Chowder
Add ½ pound peeled shrimp during the last 3 minutes of cooking with the crab. They’ll cook gently in the hot broth.
Bonefish Grill-Style Copycat
Blend one cup of the chowder until smooth, return it to the pot, and season with thyme, a dash of hot sauce, and extra cream.
Crockpot Version
- Sauté vegetables and spices in a skillet first.
- Transfer to a slow cooker with stock and corn. Cook on low 6–7 hours.
- Stir in dairy and crab during the last 30 minutes.
Crab & Potato Chowder
Dice and add 2 medium Yukon Gold potatoes in Step 4 with corn; simmer until tender before adding cream.
Lightened Chowder
Use evaporated milk or half-and-half instead of heavy cream; skip the roux and blend part of the soup for thickness.
Serving Ideas & Pairings
- Bread: Crusty baguette, sourdough, or cheddar biscuits.
- Salad: Light mixed greens with lemon vinaigrette cuts through the richness.
- Grilled Veggies: Asparagus or zucchini on the side adds freshness.
- Drinks: Chardonnay, Sauvignon Blanc, or a light craft lager.
- Garnishes: Microgreens, fresh parsley, or a dash of Old Bay.
Make-Ahead & Storage Tips
Refrigerator
Cool completely and store in airtight containers up to 3 days.
Freezer
Chowders with cream can separate slightly; if freezing, cool fully and freeze up to 2 months. Reheat gently and whisk to recombine.
Reheating
Warm slowly on the stove over low heat. Add a splash of stock or cream if it thickens too much.
Meal Prep Hack
Cook the base (vegetables, stock, corn) ahead. Add dairy and crab right before serving for the freshest texture.
Nutritional Information (per serving, ~6 total)
- Calories: ~370
- Protein: 16 g
- Fat: 22 g (10 g saturated)
- Carbs: 26 g
- Fiber: 3 g
- Sugars: 6 g
- Sodium: ~720 mg
- Calcium: ~15% DV
- Iron: ~10% DV
(Values are estimates; adjust based on your ingredients.)
Frequently Asked Questions
Can I use canned crab meat?
Yes, but choose high-quality lump crab, rinse and drain well for the best flavor.
How can I make it gluten-free?
Skip the flour and thicken with cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp cold milk).
Can I make it dairy-free?
Use coconut milk or a barista-style oat cream. The flavor will change slightly but stay rich.
Is frozen corn okay?
Absolutely — it saves prep time and tastes great.
What’s the best pot to use?
A heavy Dutch oven holds heat evenly and prevents scorching.
How can I make it spicier?
Add extra cayenne, diced jalapeño with the vegetables, or a splash of hot sauce before serving.
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Final Thoughts
This crab & corn chowder delivers restaurant-worthy flavor with a method any home cook can master. It’s creamy but not cloying, sweet from corn, and luxurious with lump crab. You can adapt it for weeknight simplicity or dinner-party elegance. Once you try this version, you’ll skip canned soups forever.
