Crab Chowder

by Annie
5 servings
1 hr

This homemade Crab Chowder is a rich and creamy thick soup, perfect for lunch or dinner with some warm bread alongside.

You can use fresh whole crab from the grocery store or commercially canned crab works fine too.

Start by frying bacon, then add garlic, butter, celery and onion to the frypan.

Once cooked, sprinkle in flour and stir till it starts to thicken before adding milk.

(Want to try a different seafood chowder? We've got a Smoked Salmon Chowder you will love!)

Using another frypan or saucepan, add diced potatoes, then barely cover them with water. Cook until soft, saving the potato water.

Add cooked potatoes, water and all, to the bacon, flour and milk mixture.

Add clean crab meat and bay leaves. Season with salt and pepper.

Let simmer for 30 minutes and remove bay leaves before serving.

Serve alongside some warm buns or bread.

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Recipe details
  • 5  servings
  • Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr
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  • 1 cooked crab, add more or less depending on what you have
  • 6 slices bacon
  • 4 cloves garlic, minced
  • 2 stalks celery
  • 1 onion
  • 1/4 cup butter
  • quick flour, for thickening
  • 1 1/2 quarts milk
  • 4 potatoes
  • 1 tsp salt
  • 1 tsp pepper
  • 2 bay leaves

Shuck crab and cut into small pieces.
Fry bacon; add garlic, celery and onion.
Add the butter and saute for 10 minutes.
Sprinkle in some quick flour and stir while the sauce thickens.
Add the milk and stir, allowing it to thicken. Cook on medium heat.
Meanwhile, boil the potatoes. When soft, add them to the sauce. Add some or all of the leftover potato water as well.
Add the cooked crab. Season with salt and pepper to taste.
Add the bay leaves and allow to simmer.
Once thickened, remove bay leaves and serve the chowder along with hot biscuits and/or a side salad.
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