Creamy Crab Chowder

This past week, I’ve been all about soups. I had my eye on this one for awhile and decided to give it a go. I made a few modifications and it didn’t disappoint. This creamy, crab chowder is so perfect for these long, cold, winter days.

Ingredients:
1 pound lump crab meat
1 medium onion, diced
3 baking potatoes, cubed
1 yellow bell pepper, diced
5 stalks celery, small slices
1 handful baby carrots, chopped
2 small (or 1 large) bag frozen corn kernels
1 quart heavy cream (or 2 cups heavy cream/2 cups almond milk)
1 stick of butter (or 1/2 stick butter)
fennel seeds, ground
salt and pepper to taste

Directions:
As you’ll see above I’ve included ingredients for a rich, dairy version of the soup or for a creamy/less dairy version. I made the rich, dairy version and lived to regret it a little bit. We don’t eat or drink much dairy in our house. We never keep cow’s milk, butter, or margarine. We drink almond milk and use extra virgin olive oil in place of butter; so the rich, dairy version was a bit too much for us. It was delicious as anything(!), but but we couldn’t finish the pot, even after leftovers, for the sake of our tummies. If you’re family is highly accustomed to dairy then you’ll love the original recipe, it’s just a matter of preference.

The soup itself is fairly easy to make. You’ll need an extra large pot. First, melt your butter in the pot over medium heat. Add the onion, bell pepper, celery, and carrots. Heat until vegetables are slightly softened, about two minutes. Add fennel, salt, pepper and cook for one minute. Add the potatoes and chicken stock and bring to a boil. Cover and simmer until the potatoes are tender, about 8 minutes.

Stir the crab into the chowder. Cover and cook about 3 minutes. Heat frozen corn in microwave or on stove top until thawed. Stir in the heavy cream and corn kernels. Bring to a simmer over moderate heat; reduce the heat to low and simmer gently for 3 minutes.

That’s all there is to it. It’s quite simple and absolutely delicious. You can make it as decadent as you like. The original recipe calls for crab and shrimp, so if you’re a seafood lover — that’s another option. There’s no limit to the combinations of veggies, meats, and spices you could add to this recipe. It’s a wonderful cold weather staple.

Creamy Crab Chowder

2 thoughts on “Recipe: Creamy Crab Chowder Soup”

  1. This is very similar to the seafood chowder that my dad makes at every family get together, it is sooo good!

    And I’m loving the new look of the blog!

    1. Thanks so much for the feedback on the new look! It’s been a lot of fun to put together, sort of a long-time dream come true. I don’t know where my motivation came from but, I’m glad it came. 😉

      The chowder is delicious. I am definitely going to add some different seafood elements next time and what a great idea to have it at family gatherings!

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