Even though this isn’t your typical rustic chowder, Bobby Flay’s Crab and Corn Chowder has that same familiar comfort you expect from a classic coastal dish. It’s rich, velvety, and full of warm spices that make the sweetness of the corn and the delicate flavor of lump crab really shine. I love how quickly it comes together—no complicated techniques, just thoughtful layers of flavor that build into something restaurant-worthy. When this chowder simmers on the stove, the kitchen fills with a buttery, ocean-kissed aroma that instantly makes you hungry.
What You’ll Need to Make These Sparkling Citrus Treats
Here’s everything you need to make this creamy, flavorful chowder. Fresh ingredients make a big difference, especially when it comes to crab.
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 cloves garlic, minced
- 3 cups corn kernels
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 2 cups seafood stock
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 pound lump crab meat
- Salt and freshly ground black pepper
- 2 tablespoons chopped fresh parsley
Preparing Your Oranges for Perfect Candying
Begin by heating olive oil in a large pot over medium heat. Add the onion and celery and cook until they soften and release their aroma. When you stir in the garlic, you’ll immediately smell that warm, savory scent that tells you the base of your chowder is off to a great start.
Crafting the Syrup – The Secret to a Glossy Finish
Sprinkle in the smoked paprika, cayenne pepper, dried thyme, and dried rosemary. Letting the spices bloom for a moment deepens the flavor—they become more fragrant, earthy, and warm. This chowder has a hint of heat, but nothing overwhelming; it’s the kind of spice that lingers gently rather than burns.
Simmer, Soak, and Sweeten – How to Candy Orange Slices Like a Pro
Add the corn kernels and stir to coat them in the spice-infused oil. Pour in the seafood stock and bring everything to a gentle simmer. The broth takes on a golden hue and smells slightly sweet from the corn, slightly smoky from the paprika, and subtly herbal from the thyme and rosemary.
Tips for Even Cooking and Preventing Bitterness
Lower the heat and stir in the heavy cream and whole milk. The mixture turns silky and thickens ever so slightly as it warms. Be careful not to boil the chowder at this stage—you want a gentle heat to preserve the creamy texture.
Coating and Drying – Achieving That Signature Crystallized Crunch
Gently fold in the lump crab meat. I always take my time with this step; crab breaks apart easily, and you want those big, beautiful chunks in every bowl. Let the chowder warm through without stirring too aggressively.
Season with salt and freshly ground black pepper, tasting as you go. A little seasoning at the end brings everything into balance.
Serving and Storing Your Homemade Orange Candy
Serve the chowder hot, topped with chopped fresh parsley for a pop of brightness. The contrast of creamy broth, tender crab, and sweet corn makes every spoonful incredibly satisfying.
Leftovers keep well in the refrigerator for up to two days. Reheat gently over low heat to avoid separating the cream.
Creative Ways to Use Candied Oranges in Desserts and Gifts
This chowder makes a wonderful starter for dinner parties or a cozy main dish on a cool evening. Pair it with crusty bread, a light green salad, or even grilled shrimp skewers for a complete meal.
Variations to Try – From Lemon Slices to Chocolate-Dipped Twists
You can easily swap the seafood stock for chicken stock if that’s what you have on hand. For a smoky seafood twist, add a handful of cooked bacon or a splash of bourbon before simmering. If you prefer thicker chowder, blend a small portion of the corn and broth, then stir it back in.
Nutrition Snapshot – Sweet Facts About This Classic Treat
This chowder is indulgent, thanks to the cream and crab, but it’s also packed with protein and naturally sweet corn. Enjoy it as a comforting treat, especially during cooler months.
Sweet Questions Answered – Your Orange Candy FAQ Corner
Can I use canned crab meat?
Yes, just drain it well and choose the highest quality available. Lump crab works best.
Can I make it spicier?
Add extra cayenne or a dash of hot sauce—this chowder handles heat beautifully.
Can I freeze this chowder?
Cream-based soups don’t freeze well, as the texture may separate. It’s best enjoyed fresh.
What can I use instead of seafood stock?
Chicken stock works in a pinch, though seafood stock gives the best flavor.
How do I thicken the chowder?
Blend a cup of the broth with some corn and stir it back in, or add a small cornstarch slurry.
