Crab and Cauliflower Chowder
Dive into a bowl of comforting, coastal flavors with this Crab and Cauliflower Chowder, a creamy and satisfying dish that combines the sweetness of fresh crab meat with the earthy richness of cauliflower. This hearty soup is simmered with Yukon Gold potatoes, aromatic garlic, and onions, then enhanced with a splash of heavy cream and a touch of Old Bay seasoning for that classic seafood kick. The balance of blended and chunky textures creates a velvety yet hearty consistency, while fresh thyme and parsley add herbaceous brightness. Perfectly suited for cozy dinners or as a show-stopping starter, this chowder is best served warm with crusty bread or oyster crackers for a true taste of seaside bliss. Quick to prepare in under an hour, this recipe is a must-try for seafood lovers seeking comfort food with elegance.
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Recipe Information
Ingredients
- 3 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 medium head Cauliflower, cut into small florets
- 2 medium Yukon Gold potatoes, peeled and diced
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 1 leaf Bay leaf
- 1 teaspoon Old Bay seasoning
- 1 pound Fresh crab meat, picked over for shells
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for 1 minute, or until fragrant.
Add the cauliflower florets and diced potatoes to the pot. Stir to coat the vegetables in the butter and oil.
Pour in the broth and add the thyme, bay leaf, and Old Bay seasoning. Stir well and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer for 20 minutes, or until the potatoes and cauliflower are tender.
Remove the bay leaf and use an immersion blender to partially blend the chowder, leaving some chunks of vegetables for texture. Alternatively, transfer half the mixture to a blender, blend until smooth, and return it to the pot.
Stir in the heavy cream and crab meat. Heat through over low heat for 5-7 minutes, stirring gently to avoid breaking up the crab meat.
Season the chowder with salt and black pepper, adjusting to taste.
Ladle the chowder into bowls and garnish with chopped fresh parsley, if desired. Serve warm with crusty bread or oyster crackers.
Nutrition Facts
Calories |
363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 1803 mg | 78% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 3.7 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 128 mg | 10% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 786 mg | 17% | |
*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.
