Bacon And Crab Chowder Recipe

Name: Bacon And Crab Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 slices bacon, chopped; 2 russet potatoes, peeled and cut in 1/2 inch dice; 1 large onion, chopped; 2 celery ribs, with leaves, chopped; 1/2 red bell pepper, chopped; 1 bay leaf; salt and pepper; 3 tablespoons flour; 2 cups chicken broth; 6 cups milk; 12 ounces lump crabmeat; 3 tablespoons chopped fresh thyme; 1 tablespoon Old Bay Seasoning; 3 tablespoons dry sherry; 4 tablespoons chives, snipped; oyster crackers

Servings: persons

6 slices bacon, chopped
2 russet potatoes, peeled and cut in 1/2 inch dice
1 large onion, chopped
2 celery ribs, with leaves, chopped
1/2 red bell pepper, chopped
1 bay leaf
salt and pepper
3 tablespoons flour
2 cups chicken broth
6 cups milk
12 ounces lump crabmeat
3 tablespoons chopped fresh thyme
1 tablespoon Old Bay Seasoning
3 tablespoons dry sherry
4 tablespoons chives, snipped
oyster crackers

1
Put a medium pot over med-high heat, add a drizzle of olive oil and cook the bacon until it is crisp. Remove and drain on paper towels.
2
Pour off a little of the bacon fat. Add the potatoes, onion, celery bell pepper and bay leaf, season with salt and pepper and cook until the vegetables are softened.
3
Stir in flour and cook for 2 minutes. Add the chicken broth and stir with a wooden spoon, scraping up all the brown bits at the bottom of the pan.
4
Add the milk and bring to a simmer.
5
Break up the crab meat with your fingers, removing any shell bits. Combine with the thyme and Old Bay.
6
Stir the crab meat into the pot and simmer 6-7 minutes, until the potatoes are fork-tender and the soup has thickened.
7
Finish the chowder with the sherry and serve with the bacon, chives and oyster crackers.

778

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 slices bacon, chopped, 2 russet potatoes, peeled and cut in 1/2 inch dice, 1 large onion, chopped, 2 celery ribs, with leaves, chopped, and more.

Yes, Bacon And Crab Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bacon And Crab Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions