Chesapeake Crab Chowder

corn & crab chowder two bowls

Once in a blue moon…on a very rare occasion…you have left over crab meat. Not enough to make crab cakes or crab imperial. But just enough to throw into a soup. Today’s chowder is my favorite crab soup…not as heavy as Cream of Crab, yet a little heartier than Maryland Crab Soup and packed with great nutrients.

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Crab Chowder

4 strips of bacon, chopped
2 cups diced red potatoes
1 cup diced celery
1 cup diced carrots
1 large onion, chopped
1 red bell pepper, chopped
2 cups of corn (fresh, frozen or canned)
3 tablespoons flour
2 cups chicken broth
2 cups milk
1 tablespoon minced rosemary
1 tablespoon chopped parsley
1 tablespoon Old Bay Seasoning
1 cup crab meat (or more if you have it)

sauteing

Fry the bacon in your favorite large soup pan.

saute vegetables

Add the carrots, onions and celery and saute until just tender. Stir in the flour. Add the 2 cups of broth and bring to a slow boil.

chop potatoes

Meanwhile, dice the potatoes and add to the pot.

potatoes in pot

Cover and simmer until the potatoes are tender, about 15 minutes. Add  a little water if needed. Then add the red pepper, corn, parsley and rosemary. Let simmer for 10 minutes.

corn in pot

Add milk, then gently fold in the crab meat. Stir and heat through. Try not to let it come to a boil at this point; just nice and hot.

add cream

Stir in the Old Bay. Adjust seasonings as needed.

add crab and Old Bay

Ladle into bowls and serve with a little Old Bay on the side.

crab chowder close 2

 

3 thoughts on “Chesapeake Crab Chowder

  1. Ahoy, me Hearties! I want to make this the weekend. How many people does this recipe serve? Just need to know if I need to make adjustments. Thank for making cooking easy for us kitchen-challenged mates.

    Like

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