One of my family’s favorite dishes is this creamy crab chowder, which is cooked with sauteed onions, celery, garlic, and parsley.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons bacon grease
- 2 tablespoons butter
- 1 onion, finely chopped
- 1 stalk celery, finely chopped
- 1 tablespoon chopped fresh parsley
- 1 ½ cups chicken stock
- 1 quart heavy cream
- ½ teaspoon salt
- ½ teaspoon seasoned salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon chili powder
- ⅛ teaspoon dried dill weed
- 1 pinch white sugar
- 1 pinch cayenne pepper
- 1 pound fresh crabmeat
- 2 tablespoons all-purpose flour
- 1 tablespoon water, or as needed
- ¼ cup dry sherry (Optional)
Instructions
- Heat bacon grease and butter in a large pot over medium-high heat. Saute onion, celery, and parsley until onion is browned, about 5 minutes. Reduce heat to medium and pour in stock. Slowly stir in cream, salt, seasoned salt, pepper, chili powder, dill, sugar, and cayenne pepper. Add crab and simmer until flavors combine, about 15 minutes.
- Mix flour with water in a small bowl and pour into the soup. Stir to thicken slightly. Add sherry just before serving.
Nutrition Facts
| Calories | 513 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 221 mg |
| Dietary Fiber | 0 g |
| Protein | 14 g |
| Saturated Fat | 29 g |
| Sodium | 621 mg |
| Sugars | 1 g |
| Fat | 48 g |
| Unsaturated Fat | 0 g |
Reviews
Made this today for a Super Bowl party this evening. Honestly, it is delicious as written, but I wanted to make enough to fill a 6-quart crock pot to keep it warm after it was made on my stovetop, so I added a couple of my own touches to increase the volume and elevate the richness a bit. I used King Crab (bought frozen at my grocer). I doubled the spice amounts and added 4 medium cubed red potatoes (unpeeled) and boiled them in the spice/broth mixture until just barely fork tender, then added a quart of heavy whipping cream and 1/2 gallon of half & half. Then I added 2 ounces of cream cheese and 2 cups of grated sharp cheddar. In lieu of a flower/water mixture to thicken my chowders, I like to use Idahoan brand instant potatoes – For my volume I used two packages and added the flakes directly into the chowder as the very last ingredient. It thickens almost instantly, so you can add a little at first and add more until you reach your desired consistency. Stir it immediately to dissolve any potato clumps that may form. I’m not a fan of cooks who give recipe ratings after making numerous changes to the original recipe, but I rated it 5 stars based on the recipe before I made my own additions. You can make it as written and you will have a crowd pleaser.
Easy to follow recipe and Extremely tasty! I made the recipe as is, with the exception of the sherry. I’ve never made a fishy soup or chowder before and I was a bit nervous that the crab meat might over cook. Thankfully, I was pleasantly surprised that it didn’t. This one gets two thumbs up for sure!