Crab Shrimp Potato Chowder
Dive into the comforting decadence of Crab Shrimp Potato Chowder, a rich and creamy seafood soup that’s perfect for cozy evenings or special gatherings. This hearty chowder combines tender chunks of russet potatoes, succulent shrimp, and sweet lump crab meat in a velvety base of heavy cream and savory stock. Enhanced with the zesty kick of Old Bay seasoning, minced garlic, and aromatic herbs, every spoonful is bursting with flavor. With just a 20-minute prep and straightforward steps, this one-pot wonder is as easy to make as it is luxurious to serve. Garnish with fresh parsley and sliced green onions for the ultimate finishing touch, and enjoy a bowl of pure comfort that’s ready in under an hour. Perfect for seafood lovers, this chowder is a must-try for when you’re craving something indulgent and satisfying.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken or seafood stock
- 2 cups heavy cream
- 3 medium russet potatoes, peeled and diced
- 1 leaf bay leaf
- 2 teaspoons Old Bay seasoning
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 pound shrimp, peeled and deveined
- 1 pound lump crab meat
- 2 tablespoons fresh parsley, chopped
- 2 stalks green onions, sliced
Instructions
In a large soup pot or Dutch oven, heat the butter and olive oil over medium heat until melted.
Add the diced onion and celery. Cook for 5-7 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Sprinkle the flour over the vegetables and stir continuously for about 2 minutes to cook out the raw flour taste.
Gradually whisk in the chicken or seafood stock, ensuring there are no lumps.
Add the heavy cream, diced potatoes, bay leaf, Old Bay seasoning, salt, and black pepper. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
Add the shrimp to the pot and simmer for 3-5 minutes, until pink and cooked through.
Gently fold in the lump crab meat, being careful not to break it apart too much. Allow to heat through for 2-3 minutes.
Remove the bay leaf and discard. Taste the chowder and adjust seasonings as needed.
Ladle the chowder into bowls and garnish with fresh parsley and sliced green onions before serving.
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 283 mg | 94% | |
| Sodium | 1407 mg | 61% | |
| Total Carbohydrate | 26.2 g | 10% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.2 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1044 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.
