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 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
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!
- 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
- 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!!
I love crab but I can’t say that I’ve ever had crab crowder. I definitely must try this recipe. It looks delicious!!
Thank you so much, I hope you enjoy it!!
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!
Yeah, it definitely does not seem like spring. This is hopefully the last of it!! Thanks so much for stopping by, I hope you try the chowder and enjoy it :-).
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. 🙂
This would be great with chicken too! Just brown it with the vegetables completely before adding the liquids. Thanks so much for the kind comment, please let me know what you think of any of the recipes you try :-).
Yummy! We love hearty soups any time of year. What a tasty dinner option!
Thank you very much!!
Looks delish! My husband would love this, I will have to make it for him:)
I hope you do, let me know how it comes out!! Thanks for stopping by.