The Ospidillo Cafe Crab Chowder
Dive into coastal comfort with The Ospidillo Cafe Crab Chowder, a rich and creamy seafood delight brimming with fresh lump crab meat and infused with the warm, smoky spice of Old Bay seasoning and paprika. This hearty chowder features a velvety base made with sautéed onions, celery, and a buttery roux, perfectly complemented by tender chunks of russet potato and the luxurious addition of heavy cream. Balanced with fresh parsley and a splash of lemon, this dish captures the essence of seaside dining in every bite. Ready in just 45 minutes, this crowd-pleasing recipe is ideal for weeknight dinners or special gatherings. Pair it with crusty bread for the ultimate dining experience.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 stalks celery stalks, finely diced
- 3 cloves garlic cloves, minced
- 4 tablespoons all-purpose flour
- 4 cups fish stock (or seafood stock)
- 2 large russet potatoes, peeled and diced
- 1 cup heavy cream
- 1 pound lump crab meat (fresh or canned, drained)
- 1 teaspoon Old Bay seasoning
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley (for garnish)
- 4 wedges lemon wedges (for serving)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion and celery, and sauté for 5-7 minutes, or until softened.
Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Sprinkle the flour over the vegetables, stirring well to form a roux. Cook for 2 minutes, stirring constantly, to remove the raw flour taste.
Slowly whisk in the fish stock, ensuring there are no lumps. Bring the mixture to a gentle simmer.
Add the diced potatoes to the pot and cook for 10-12 minutes, or until they are tender when pierced with a fork.
Stir in the heavy cream, lump crab meat, Old Bay seasoning, smoked paprika, salt, and pepper. Simmer for an additional 5 minutes to bring all the flavors together.
Taste the chowder and adjust seasoning as needed.
Ladle the chowder into bowls, garnish with chopped parsley, and serve with a lemon wedge on the side.
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 979 mg | 43% | |
| Total Carbohydrate | 26.2 g | 10% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 2.2 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 102 mg | 8% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 880 mg | 19% | |
*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.
