Crab Chowder
Indulge in the rich and comforting flavors of homemade Crab Chowder, a velvety seafood soup that’s perfect for chilly evenings or when you’re craving something hearty yet elegant. This recipe combines tender chunks of sweet crab meat with creamy potatoes, aromatic garlic, and a splash of heavy cream for a luscious, silky base. Enhanced with the earthy notes of fresh thyme and a hint of bay leaf, the chowder balances savory depth with bright herbal freshness. It’s thickened to perfection with a simple roux and made irresistible with a buttery sauté of onions and celery. Ready in just 45 minutes, this one-pot wonder is ideal for family dinners or impressing guests. Serve it steaming hot, garnished with fresh parsley, alongside crusty bread or oyster crackers for the ultimate seafood soup experience. Perfectly satisfying and oh-so-cozy, this Crab Chowder is a can’t-miss recipe for any seafood lover.
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Recipe Information
Ingredients
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups fish stock or chicken broth
- 2 large russet potatoes, peeled and diced
- 1 piece bay leaf
- 1.5 cups heavy cream
- 1 pound crab meat, picked over for shells
- 1 teaspoon fresh thyme
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, finely chopped (garnish)
Instructions
In a large pot or Dutch oven, melt the butter and olive oil over medium heat.
Add the diced onion and celery, and sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Sprinkle the flour over the vegetables, stirring constantly, and cook for 2-3 minutes to eliminate the raw flour taste.
Gradually pour in the fish stock or chicken broth, whisking to ensure a smooth consistency.
Add the diced potatoes and bay leaf. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot and cook for 15 minutes, or until the potatoes are fork-tender.
Stir in the heavy cream and crab meat. Let the chowder simmer for another 5 minutes to heat the crab through, taking care not to boil.
Season with fresh thyme, salt, and black pepper. Adjust seasoning to taste.
Ladle the crab chowder into bowls and garnish with chopped parsley.
Serve hot with crusty bread or oyster crackers on the side.
Nutrition Facts
Calories |
687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 2439 mg | 106% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 4.1 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 190 mg | 15% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1163 mg | 25% | |
*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.
