Creamy Old Bay Crab Chowder
A rich and velvety chowder filled with tender crab meat and aromatic spices, perfect for cozy dinners and gatherings.
Ingredients
Main Ingredients
- 1 lb lump crab meat (fresh or canned, drained) Sweet and succulent, providing a luscious flavor.
- 3 tbsp unsalted butter Essential for savoriness and enriching the chowder.
- 1 small yellow onion, diced Offers sweetness and aromatic depth.
- 2 cloves garlic, minced Adds a punch of flavor.
- 2 stalks celery, diced Contributes a fresh, crisp crunch.
- 2 medium Yukon gold potatoes, peeled and cubed Bolsters the chowder, creating a hearty base.
- 3 cups seafood stock (or chicken stock) Provides a flavorful liquid foundation.
- 1 cup heavy cream Delivers rich and velvety consistency.
- 1/2 cup whole milk Lightens the creaminess while enhancing its body.
- 1 tsp Old Bay seasoning Gives the chowder its distinctive flavor.
- to taste Salt and black pepper Essential seasonings to elevate all the flavors.
- for garnish Fresh chives or green onions Adds a pop of color and refreshing bite.
Instructions
Preparation
- In a large pot, melt the unsalted butter over medium heat. Once bubbly, add diced onion, celery, and minced garlic.
- Sauté for about 4–5 minutes until the vegetables are softened and fragrant.
- Stir in the cubed Yukon gold potatoes and pour in the seafood stock. Increase heat to bring to a gentle simmer.
- Cook for about 12–15 minutes or until the potatoes are fork-tender.
- Lower the heat and stir in the heavy cream, whole milk, and Old Bay seasoning. Let simmer for 5 minutes.
- Gently fold in the lump crab meat, heating through for an additional 3–4 minutes.
- Ladle the chowder into bowls and garnish with fresh chives or green onions and a sprinkle of Old Bay.
Notes
For enhanced flavor, sauté the crab meat for a couple of minutes before adding. For a thicker chowder, mix 1 tablespoon of cornstarch with cold water and add it during the last simmering step. Substitute crab with shrimp or lobster for variations.