crab chowder soup recipe

Written BySheba G Updated On
crab chowder soup recipe
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The Best crab chowder soup recipe

I have been making this crab chowder soup recipe for years, and it’s a staple in our household. It’s a perfect comfort food that warms the soul and fills the belly.

The key to this recipe is the rich and creamy broth, made with a combination of heavy cream and milk. The addition of fresh vegetables like carrots, celery, and onions adds a depth of flavor that’s hard to resist.

My kids love it when I serve it with crusty bread or over egg noodles for a satisfying meal. As a busy mom, I appreciate that this recipe can be made in under an hour, leaving me plenty of time to attend to other things.

This soup is also incredibly versatile – I’ve served it at family gatherings, potlucks, and even as a quick weeknight dinner. One of the best things about this recipe is that it’s relatively healthy compared to other soups.

With lean protein from the crab, plenty of vegetables, and a rich but not overly heavy broth, this soup is a great option for those looking for a lighter meal option. My family loves when I make this recipe on special occasions because it feels like a treat without being too indulgent.

Creamy Crab Chowder Soup

Creamy Crab Chowder Soup

4.5 from 890 votes

A rich and comforting crab chowder soup packed with tender crab meat, potatoes, and vegetables in a creamy broth. Perfect for a hearty meal on a cold day.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hour
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chowder

2 tbsp butter
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
2 medium potatoes, diced
2 cups fish or chicken stock
1 cup heavy cream
1 tsp salt
1/2 tsp black pepper
1 tsp Old Bay seasoning
1 lb crab meat, cooked and picked over for shells
2 tbsp fresh parsley, chopped

👨‍🍳Directions

1In a large pot, melt the butter over medium heat.
2Add the diced onion, garlic, carrots, and celery.
3Cook, stirring occasionally, until the vegetables are softened and the onions are translucent, about 5-7 minutes.
4Add the diced potatoes to the pot and stir to combine with the vegetables.
5Pour in the fish or chicken stock, and bring the mixture to a boil.
6Reduce the heat to medium-low, cover the pot, and let it simmer for 10-12 minutes, or until the potatoes are tender.
7Stir occasionally to prevent sticking.
8Stir in the heavy cream, salt, black pepper, and Old Bay seasoning.
9Add the cooked crab meat and stir gently to combine.
10Simmer for an additional 5 minutes, allowing the flavors to meld together.
11Be careful not to overcook the crab meat, as it can become tough and dry.
12Taste and adjust the seasoning if necessary.
13Ladle the chowder into bowls and garnish with chopped fresh parsley.
14Serve hot and enjoy your creamy crab chowder.

🔧Equipment

Large pot
Wooden spoon
Mixing bowl

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 24g💛Saturated Fat: 15g❤️Cholesterol: 120mg🧂Sodium: 900mg🌾Total Carbs: 18g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 18g

📝Notes

Tips: You can substitute half and half for heavy cream to reduce the fat content. Additionally, you can add 1 cup of corn kernels for extra sweetness and texture.

Watch Video Of How Creamy Crab Chowder Soup Works

This crab chowder soup recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick and comforting meal for your family.

One of my favorite things about this recipe is that it stores beautifully in the fridge or freezer, making it easy to pull out on short notice when you need something quick and delicious.

❓ Frequently Asked Questions About Creamy Crab Chowder Soup

1. What type of crab meat should I use?

I recommend using jumbo lump crab meat for this recipe, as it has the right texture and flavor.

2. Can I use frozen crab meat?

Yes, you can use frozen crab meat as a substitute, but make sure to thaw it first and pat dry any excess moisture before using.

3. How do I prevent the soup from becoming too thick?

To prevent the soup from becoming too thick, you can add more milk or heavy cream as needed.

4. Can I make this recipe ahead of time?

You can make this recipe ahead of time and store it in the fridge for up to 24 hours or freeze for up to 3 months.

5. How do I reheat this soup?

To reheat this soup, simply warm it up in a saucepan over low heat until warmed through.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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