Potato Crab Chowder
Dive into a bowl of creamy, comforting goodness with this Potato Crab Chowder, a seafood-lover's delight that perfectly balances rich flavors and hearty ingredients. This one-pot recipe combines tender chunks of russet potatoes, sweet lump crab meat, and a medley of aromatics like onion, celery, and garlic, all simmered in a velvety base of chicken stock and heavy cream. A touch of smoked paprika and fresh parsley elevates the dish, creating a chowder that’s as elegant as it is satisfying. Ready in under an hour, this easy-to-make chowder is perfect for cozy weeknight dinners or impressing guests with a luxurious yet accessible meal. Serve it piping hot with crusty bread or oyster crackers on the side for the ultimate comfort food experience. Keywords: creamy potato crab chowder, seafood soup recipe, easy one-pot chowder, cozy dinner ideas.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 pieces celery stalks, finely diced
- 1 medium carrot, finely diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken stock
- 3 medium russet potatoes, peeled and diced
- 1 piece bay leaf
- 1 cup heavy cream
- 8 ounces lump crab meat
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon smoked paprika (optional, for garnish)
- 2 tablespoons green onions, thinly sliced (optional, for garnish)
Instructions
In a large pot or Dutch oven, melt the unsalted butter over medium heat.
Add the finely diced onion, celery, and carrot to the pot. Sauté for 5-7 minutes, or until the vegetables begin to soften.
Stir in the minced garlic and cook for another 1 minute, ensuring it does not burn.
Sprinkle the all-purpose flour over the vegetables and stir well to coat. Cook the mixture for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the chicken stock, ensuring no lumps remain.
Add the diced potatoes and bay leaf to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, or until the potatoes are tender.
Remove and discard the bay leaf. Using a potato masher or the back of a spoon, mash some of the potatoes directly in the pot to thicken the chowder slightly, leaving the rest intact for texture.
Stir in the heavy cream and gently fold in the lump crab meat. Allow the mixture to heat through for 3-5 minutes, being careful not to over-stir and break up the crab meat.
Season the chowder with salt and black pepper, adjusting to taste.
Ladle the chowder into bowls and garnish with smoked paprika, chopped parsley, and sliced green onions, if desired.
Serve hot with crusty bread or oyster crackers for a complete meal.
Nutrition Facts
Calories |
2553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.7 g | 188% | |
| Saturated Fat | 77.1 g | 385% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 569 mg | 190% | |
| Sodium | 4191 mg | 182% | |
| Total Carbohydrate | 187.9 g | 68% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 25.5 g | ||
| Protein | 116.0 g | 232% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 619 mg | 48% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 5518 mg | 117% | |
*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.
