Crab and Leek Chowder Recipe

Name: Crab and Leek Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter; 1 jalapeno pepper, seeded and diced; 2 medium garlic cloves, roughly chopped; 1 medium leek, chopped (see Note); 3 cups Crab Stock (page 232) or fish stock; 2 medium Yukon Gold potatoes, cut into 1/2-inch cubes; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; Tabasco or other hot sauce, to taste; 3 ounces cooked lump crabmeat, preferably Dungeness, rinsed and drained; 1/4 cup fresh corn kernels, cut off the cob, or frozen, defrosted; 1/4 cup chopped red bell pepper; Crispy Shallots (recipe follows; optional); Fresh flat-leaf parsley, chopped, for garnish; 2 tablespoons all-purpose flour; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 shallot, sliced into 1/4-inch rings; 3 tablespoons extra-virgin olive oil

Servings: persons

1 tablespoon unsalted butter
1 jalapeno pepper, seeded and diced
2 medium garlic cloves, roughly chopped
1 medium leek, chopped (see Note)
3 cups Crab Stock (page 232) or fish stock
2 medium Yukon Gold potatoes, cut into 1/2-inch cubes
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Tabasco or other hot sauce, to taste
3 ounces cooked lump crabmeat, preferably Dungeness, rinsed and drained
1/4 cup fresh corn kernels, cut off the cob, or frozen, defrosted
1/4 cup chopped red bell pepper
Crispy Shallots (recipe follows; optional)
Fresh flat-leaf parsley, chopped, for garnish
2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 shallot, sliced into 1/4-inch rings
3 tablespoons extra-virgin olive oil

1
Melt the butter in a medium saucepan over high heat.
2
Cook until the butter just begins to brown, about 1 1/2 minutes.
3
Add the jalapeno and saute for 1 minute.
4
Add the garlic and leek and saute for 1 minute, stirring.
5
Increase the heat to high, add the stock, potatoes, salt, and pepper, and bring to a boil.
6
Reduce the heat to low and let the soup simmer for 15 minutes.
7
Remove the pot from the heat.
8
Using an immersion blender, puree the soup until smooth.
9
Alternatively, puree the mixture in a food processor or blender.
10
Stir in the hot sauce to taste.
11
Return the pot to low heat and simmer the soup for 15 minutes.
12
Put the drained crabmeat in a small bowl and pick through it with your hands, removing any pieces of shell.
13
To serve, divide the chowder among 4 bowls.
14
Garnish each bowl with crabmeat, corn, red bell pepper, and shallot rings.
15
Top with a pinch of parsley.
16
Combine the flour, salt, and pepper in a small bowl.
17
Dredge the shallots in the flour mixture, shaking off any excess flour.
18
In a medium skillet over high heat, heat the olive oil.
19
Add the shallot rings and cook without stirring until they turn golden brown, about 2 minutes.
20
Turn them over and cook until they are golden and crisp, about 2 minutes.
21
As the shallots finish cooking, remove them to a plate lined with a paper towel.

279

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 1 jalapeno pepper, seeded and diced, 2 medium garlic cloves, roughly chopped, 1 medium leek, chopped (see Note), and more.

Yes, Crab and Leek 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!

Crab and Leek Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions