Creamy Crab Chowder

It’s spring now but unfortunately still cold enough for hot soup. There is currently a pile of about 8 inches of snow on our street and it’s still coming. I can’t complain too much though. It means a snow day with Marc and we’re all home safe. Since I knew this storm was coming, I worked on a yummy recipe for creamy crab chowder yesterday. That way we’d have a whole vat of hot soup to warm us up while we were snow bound. It was so simple to make, and Marc sure was happy about it because he lives for crab meat.

I packed this creamy crab chowder with yummy veggies. There were mushrooms, red pepper, tomato, onion and garlic for lots of flavor. They formed an incredible base.
The best part of this dish was that it was one pot. Everything just went into my trusty dutch oven to simmer for about an hour. That meant less dishes to do and more snuggling with Marc! As it cooked, the heavy cream thickened. That’s what made this a chowder. It was too thick for soup, but not thick enough to be called a stew.

I added some croutons on top when I plated up this gorgeous creamy crab chowder. That gave a little crunch, which was fantastic. It really was the perfect snow day recipe. Hopefully this will be the last soup I make for a while. Come on, spring!! Enjoy the recipe, friends. xoxo

Creamy Crab Chowder
Creamy Crab Chowder
Creamy Crab Chowder
Creamy Crab Chowder

 

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5 from 1 vote
Creamy Crab Chowder
Creamy Crab Chowder
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

This is such an incredible and simple one pot creamy crab chowder. It's packed with lump crab meat and veggies for a fantastic appetizer or main course!

Course: Main Course
Keyword: Chowder, Crab, Seafood
Servings: 4
Calories: 312 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
  • 2 tablespoons salted butter
  • 8 ounces cremini mushrooms thinly sliced
  • 3 cloves garlic minced
  • 1 whole red bell pepper seeded and diced small
  • 1 whole onion diced small
  • 1 whole tomato diced small
  • 1 tablespoon tomato paste
  • 1 pound lump crab meat
  • 2 tablespoons white wine
  • 1 teaspoon old bay seasoning
  • 1/2 teaspoon dried parsley
  • 1 pinch salt
  • 2 pinches saffron
  • 1 pinch crushed red pepper
  • 1 quart chicken stock
  • 1/2 cup heavy cream
  • garlic croutons for garnish
Instructions
  1. Get out a large dutch oven and heat the butter in it over medium high heat. Add the mushrooms, garlic, bell pepper, onion, and fresh tomato. Let them get soft and fragrant for about 5 minutes. Scoop in the tomato paste next and let it cook with the veggies for another minutes. Then add in the crab meat and white wine. Let the wine cook off and the crab meat marry with everything else for a couple of minutes. While it does, season everything with the old bay, parsley, salt, saffron and pepper. Finally, pour in the chicken stock and heavy cream. Give it all a good stir and turn the heat to low. Let the soup gently simmer for 45 minutes to an hour to really thicken and develop flavor. Stir it occasionally while it does. Serve hot immediately with croutons on top for some crunch! Enjoy!!
Nutrition Facts
Creamy Crab Chowder
Amount Per Serving (1 bowl)
Calories 312 Calories from Fat 215
% Daily Value*
Fat 23.9g37%
Saturated Fat 8.1g51%
Cholesterol 101mg34%
Sodium 1845mg80%
Potassium 489mg14%
Carbohydrates 21.1g7%
Fiber 2.4g10%
Sugar 5.1g6%
Protein 21.5g43%
Calcium 330mg33%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.

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10 thoughts on “Creamy Crab Chowder”

  1. It’s so crazy that you guys are getting snow, but it’s supposed to be 90 degrees here today! I’ve never had crab chowder before, but it looks delicious and definitely like something I would enjoy!

  2. This looks delicious! I don’t eat seafood, and the last time I did, I had an allergic reaction. I would still like to try this recipe and some of your others ones. 🙂

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