Chesapeake Chowder
Dive into a bowl of Chesapeake Chowder, a rich and hearty seafood delight inspired by the coastal flavors of the Chesapeake Bay. This creamy chowder is brimming with tender lump crab meat, succulent shrimp, and sweet corn, all simmered in a velvety broth infused with Old Bay seasoning for that iconic Maryland kick. Russet potatoes add hearty texture, while a touch of heavy cream ties it all together for a luxuriously smooth finish. Whether ladled into bowls and garnished with fresh parsley or served alongside crusty bread or oyster crackers, this chowder is a comforting, flavor-packed dish perfect for seafood lovers. With just 20 minutes of prep time and simple techniques, Chesapeake Chowder is an impressive yet effortless recipe to bring a taste of the bay to your table.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 celery stalks, finely diced
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups seafood stock
- 3 medium russet potatoes, peeled and diced into 1/2-inch cubes
- 1 cup heavy cream
- 1 pound fresh or canned lump crab meat
- 1 pound raw shrimp, peeled, deveined, and chopped into bite-sized pieces
- 1 cup canned corn, drained
- 2 teaspoons Old Bay seasoning
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- oyster crackers or crusty bread (optional, for serving)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion and celery, and sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well to combine, cooking for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the seafood stock, stirring constantly to ensure no lumps form.
Add the diced potatoes and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
Stir in the heavy cream, then gently fold in the crab meat, shrimp, and corn.
Add the Old Bay seasoning, salt, and black pepper. Simmer for another 10 minutes, or until the shrimp are fully cooked and the flavors are well combined.
Taste and adjust seasoning if needed.
Ladle the chowder into bowls and garnish with fresh parsley, if desired.
Serve warm with oyster crackers or crusty bread on the side.
Nutrition Facts
Calories |
489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 30% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 229 mg | 76% | |
| Sodium | 1434 mg | 62% | |
| Total Carbohydrate | 31.7 g | 12% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 3.7 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 153 mg | 12% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1055 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
