Crab Chowder
A crab chowder recipe that is full of tasty sweet lump crab meat, fall apart potatoes and whole corn, with just the right amount of creaminess and spice.
Equipment
Ingredients
- ¼ Cup Butter unsalted
- 1 Yellow Onion finely diced
- 2 Stalks Celery finely diced
- 3 Medium Carrots peeled and finely chopped
- ¼ Cup All Purpose Flour
- 6 Cups Chicken Broth
- 5 Medium Russet Potatoes peeled and cut into 1" cubes
- 2 Large Bay Leaves
- 12 oz Frozen Whole Kernel Corn
- 3 Teaspoons Old Bay Seasoning
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- ¼ Cup Fresh Parsley chopped
- 1 Cup Half and Half
- 1 lb Lump Crab Meat
- Salt and Pepper to taste
- Oyster Crackers optional for serving
Instructions
- Add the butter to a large Dutch Oven and turn on medium heat.
- Once the butter has melted add the onions, carrots and celery. Cook for about 5 minutes, until softened.
- Add the flour and stir well to combine evenly. Cook for about 5 minutes.
- Add the chicken broth, bay leaves, potatoes and seasonings, bring to a slow boil and cook for about 20 minutes, covered. Stir sometimes to make sure it's not sticking.
- Add the corn, half and half, crab meat and parsley and cook another 5 minutes or so, uncovered, until the soup has thickened somewhat.
- Serve with crackers.
Notes
For extra thickening, sprinkle some instant mashed potatoes. It's the perfect way to thicken a chowder. Do it little by little though.
Nutrition
Serving: 1g | Calories: 331kcal | Carbohydrates: 42g | Protein: 18g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 85mg | Sodium: 1256mg | Fiber: 5g | Sugar: 7g
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