Crab Chowder Recipe

Name: Crab Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 600 g onions; 200 g carrots; 300 g celery ribs; 12 lb butter; 1 cup flour; 2 quarts water; ½ cup crab base; 2 tablespoons chicken base; 32 ounces potatoes, cubed (about 3/8-inch); 3 tablespoons garlic, minced; 1 teaspoon thyme; 2 quarts heavy cream; 2 lbs crabmeat; 3 (15 ounce) cans creamed corn; 1 tablespoon hot sauce; 1 teaspoon Old Bay Seasoning; 1 teaspoon parsley; 1 teaspoon cilantro; 1 tablespoon white pepper; 2 tablespoons Worcestershire sauce

Servings: persons

600 g onions
200 g carrots
300 g celery ribs
12 lb butter
1 cup flour
2 quarts water
½ cup crab base
2 tablespoons chicken base
32 ounces potatoes, cubed (about 3/8-inch)
3 tablespoons garlic, minced
1 teaspoon thyme
2 quarts heavy cream
2 lbs crabmeat
3 (15 ounce) cans creamed corn
1 tablespoon hot sauce
1 teaspoon Old Bay Seasoning
1 teaspoon parsley
1 teaspoon cilantro
1 tablespoon white pepper
2 tablespoons Worcestershire sauce

1
Chop onions, carrots, and celery fine in food processor.
2
Melt butter in a heavy stock pot and add chopped vegetables.
3
Sweat for 15 minutes.
4
Add flour, and cook for 1-2 minutes.
5
Add water, Crab base, chicken base, cubed potatoes, garlic, and thyme.
6
Simmer for 15 minutes.
7
Add cream, crab meat, and creamed corn.
8
Heat for 30 minutes, but do not let it boil.
9
Add remaining ingredients.
10
Note: The crab base can be purchased from Soupbase.Com (of which I have no affiliation).

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 20 ingredients. The key ingredients include: 600 g onions, 200 g carrots, 300 g celery ribs, 12 lb butter, and more.

Yes, 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.

Crab Chowder

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