Description
This Crab Chowder recipe combines tender crab meat, potatoes, and aromatic vegetables in a creamy broth. Simple yet indulgent, it’s a dish that’s sure to impress seafood lovers.
Ingredients
- Butter: 2 tbsp
- Onion: 1 small, finely diced
- Celery: 2 stalks, finely diced
- Garlic: 2 cloves, minced
- Flour: 2 tbsp
- Chicken or seafood stock: 3 cups
- Heavy cream: 1 cup
- Potatoes: 2 medium, peeled and diced
- Crab meat: 1 lb (lump or claw meat, picked clean)
- Old Bay seasoning: 1 tsp
- Salt and pepper: To taste
- Fresh parsley: For garnish
Instructions
-
Sauté Vegetables:
- In a large pot, melt butter over medium heat. Add onion, celery, and garlic, and sauté until softened, about 5 minutes.
-
Make the Roux:
- Stir in the flour and cook for 1–2 minutes until golden, forming a roux.
-
Add Stock and Potatoes:
- Gradually whisk in the chicken or seafood stock, ensuring no lumps remain. Add potatoes and bring to a simmer.
-
Cook the Chowder:
- Simmer for 15–20 minutes, or until the potatoes are tender.
-
Add Cream and Crab:
- Stir in the heavy cream, crab meat, and Old Bay seasoning. Simmer for another 5 minutes, being careful not to boil.
-
Season and Serve:
- Adjust salt and pepper to taste. Garnish with fresh parsley and serve hot.
Notes
- For extra richness, add a splash of sherry or white wine.
- To make it heartier, include corn kernels or diced carrots.
- Use canned or fresh crab meat for this recipe.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
Keywords: Crab chowder, creamy seafood soup, easy crab soup recipe, hearty chowder, crab meat soup