Dilled Crab and Mushroom Chowder
Dive into a bowl of luxurious comfort with this Dilled Crab and Mushroom Chowder, where hearty flavors and creamy textures come together in perfect harmony. Tender button mushrooms, sweet lump crab meat, and earthy russet potato are simmered in a velvety base enriched with heavy cream and a hint of fresh dill, creating a seafood chowder that’s both indulgent and aromatic. This recipe highlights simple, wholesome ingredients like garlic, onion, and chicken stock, thickened to perfection with a touch of flour for that quintessential chowder consistency. With just 15 minutes of prep and a total cook time of 35 minutes, this elegant dish makes a cozy, satisfying meal, perfect for weeknight dinners or entertaining. Serve it piping hot with crusty bread or crackers for the ultimate comfort food experience—an excellent choice for seafood lovers and soup enthusiasts alike.
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Recipe Information
Ingredients
- 3 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 8 ounces Button mushrooms, sliced
- 2 tablespoons All-purpose flour
- 4 cups Chicken or vegetable stock
- 1 large Russet potato, peeled and diced
- 1 cup Heavy cream
- 8 ounces Cooked lump crab meat
- 3 tablespoons Fresh dill, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika (optional, for garnish)
Instructions
In a large pot or Dutch oven, melt the butter with olive oil over medium heat.
Add the chopped onion and sauté for 4-5 minutes until translucent and softened.
Add the minced garlic and sliced mushrooms, and cook for another 5-7 minutes until the mushrooms are tender and slightly golden.
Sprinkle the flour over the vegetables and stir well, cooking for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken or vegetable stock while stirring constantly to prevent lumps.
Add the diced potato to the pot, bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes, or until the potato is tender and easily pierced with a fork.
Stir in the heavy cream, cooked crab meat, and fresh dill. Heat through for 3-5 minutes, but do not allow the chowder to boil.
Season with salt and black pepper to taste. Adjust seasoning if needed.
Ladle the chowder into bowls and, if desired, garnish with a sprinkle of paprika for a pop of color.
Serve hot with crusty bread or crackers on the side. Enjoy!
Nutrition Facts
Calories |
1875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.5 g | 172% | |
| Saturated Fat | 70.3 g | 351% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 459 mg | 153% | |
| Sodium | 6988 mg | 304% | |
| Total Carbohydrate | 90.5 g | 33% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 14.1 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 322 mg | 25% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 3175 mg | 68% | |
*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.
