Chunky Potato Crab Chowder
Dive into the comforting embrace of this Chunky Potato Crab Chowder, a rich and creamy seafood soup that's perfect for cozy evenings. Featuring tender russet potatoes, sweet lump crab meat, and a velvety base crafted with heavy cream, this chowder is elevated with aromatic garlic, a pop of Old Bay seasoning, and a touch of smoked paprika for a hint of warmth. The partially mashed potatoes give it a luxuriously thick texture while still keeping those satisfying chunks in every spoonful. Garnished with fresh parsley and green onions, this hearty chowder is ready in just under an hour and makes for an indulgent yet easy-to-prepare dish that will transport you straight to the shore. Perfect for family dinners or entertaining guests, this simple yet sophisticated recipe captures the essence of seafood comfort food.
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Recipe Information
Ingredients
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 large Yellow onion, diced
- 2 stalks Celery, diced
- 2 cloves Garlic, minced
- 3 tablespoons All-purpose flour
- 4 cups Chicken or seafood stock
- 3 medium Russet potatoes, peeled and diced
- 1 leaf Bay leaf
- 1.5 cups Heavy cream
- 1 pound Cooked crab meat, picked over for shells
- 1 teaspoon Paprika
- 1 teaspoon Old Bay seasoning
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 2 tablespoons Green onions, chopped (for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat. Add the butter and olive oil, and let the butter melt.
Add the diced onion and celery to the pot and sauté for 4-5 minutes, or until they become translucent and soft.
Stir in the minced garlic and cook for 1 minute, or until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the chicken or seafood stock to form a smooth mixture.
Add the diced russet potatoes and bay leaf to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the potatoes are tender.
Remove and discard the bay leaf. Use a ladle to partially mash some of the potatoes in the pot to slightly thicken the chowder while keeping it chunky.
Stir in the heavy cream, crab meat, paprika, Old Bay seasoning, salt, and black pepper. Cook for another 5 minutes, or until heated through. Do not let the chowder come to a full boil.
Taste and adjust the seasoning as needed.
Ladle the chowder into bowls and garnish with chopped fresh parsley and green onions before serving. Enjoy warm!
Nutrition Facts
Calories |
2856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.8 g | 229% | |
| Saturated Fat | 96.5 g | 482% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 693 mg | 231% | |
| Sodium | 9707 mg | 422% | |
| Total Carbohydrate | 172.5 g | 63% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 13.5 g | ||
| Protein | 115.7 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 736 mg | 57% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 5271 mg | 112% | |
*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.
