Creamy Bacon & Crab Delight Chowder
This Creamy Bacon & Crab Delight Chowder is the ultimate comfort food for those chilly fall and winter evenings. Inspired by the heartwarming recipes from Everyday with Rachael Ray, this delectable chowder combines the rich flavors of crispy bacon with the sweet, tender hints of lump crab meat. Fresh vegetables, fragrant thyme, and the kick of Old Bay seasoning elevate this dish, making it a cozy bowl of warmth that perfectly embodies the essence of home cooking. Serve it with a sprinkle of chives and a handful of oyster crackers for a delightful crunch, and you'll be left with a satisfying meal that makes every bite feel like a warm hug.
4
Servings
N/A
Calories
17
Ingredients
Ingredients
Bacon
6 slices (chopped)
Russet Potatoes
2 (peeled and cut into 1/2 inch dice)
Large Onion
1 (chopped)
Celery Ribs
2 (with leaves, chopped)
Red Bell Pepper
1/2 (chopped)
Bay Leaf
1
Salt
to taste
Pepper
to taste
Flour
3 tablespoons
Chicken Broth
2 cups
Milk
6 cups
Lump Crabmeat
12 ounces (broken up)
Fresh Thyme
3 tablespoons (chopped)
Old Bay Seasoning
1 tablespoon
Dry Sherry
3 tablespoons
Chives
4 tablespoons (snipped)
Oyster Crackers
to serve
Instructions
1
In a medium pot over medium-high heat, add a drizzle of olive oil. Once heated, add the chopped bacon and cook until crispy. Once done, remove the bacon and allow it to drain on paper towels.
2
Carefully pour off some of the bacon fat, leaving about 1 tablespoon in the pot. Add the peeled and diced potatoes, chopped onion, celery, red bell pepper, and bay leaf. Season with salt and pepper, cooking until the vegetables soften, about 5-7 minutes.
3
Sprinkle the flour over the vegetables and stir well to combine, cooking for about 2 minutes to eliminate the raw flour taste. Gradually pour in the chicken broth while stirring with a wooden spoon to loosen any browned bits from the bottom of the pan.
4
Add the milk and bring the mixture to a gentle simmer, stirring occasionally.
5
In a separate bowl, gently break up the lump crabmeat with your fingers, ensuring there are no shell bits. Mix the crabmeat with chopped fresh thyme and Old Bay seasoning.
6
Carefully stir the seasoned crabmeat into the pot, then allow the chowder to simmer for an additional 6-7 minutes or until the potatoes are fork-tender and the soup has thickened.
7
Finish the chowder by stirring in the dry sherry. Serve hot, garnished with crispy bacon, snipped chives, and accompanied by oyster crackers for delightful crunch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Bacon & Crab Delight Chowder?
It is a rich, comforting seafood soup that combines crispy bacon, lump crab meat, potatoes, and fresh vegetables in a creamy base seasoned with Old Bay.
What type of crab meat is recommended for this recipe?
Lump crabmeat is recommended for its sweet flavor and tender texture, but ensure you pick through it for any shell fragments.
How many servings does this chowder recipe make?
This recipe yields approximately 4 servings.
What kind of potatoes work best in this chowder?
Russet potatoes are used in this recipe as they provide a great texture and help thicken the soup when diced small.
Is this chowder spicy?
The chowder has a mild kick from the Old Bay seasoning and red bell pepper, but it is generally considered a savory and mild dish.
Can I substitute the chicken broth?
Yes, you can substitute chicken broth with vegetable broth or seafood stock for a deeper ocean flavor.
How do I make the bacon crispy for the garnish?
Cook the chopped bacon in the pot over medium-high heat until crispy, then remove and drain it on paper towels before using it as a topping.
What is the purpose of adding flour to the vegetables?
The flour acts as a thickener, creating a roux with the bacon fat to give the chowder its signature creamy consistency.
Can I use dried thyme instead of fresh thyme?
Yes, you can use dried thyme, but remember to use about one-third of the amount called for since dried herbs are more concentrated.
What does the dry sherry add to the recipe?
Dry sherry adds a layer of acidity and complexity that brightens the rich, creamy flavors of the crab and bacon.
How long should I cook the vegetables?
The vegetables should be cooked for about 5 to 7 minutes until they have softened.
Can I skip the dry sherry if I don't have it?
Yes, you can omit the sherry or replace it with a splash of white wine vinegar or lemon juice for a similar acidic balance.
How do I know when the chowder is finished cooking?
The chowder is ready once the potatoes are fork-tender and the soup has reached your desired thickness, usually after 6-7 minutes of simmering.
What are oyster crackers?
Oyster crackers are small, round, salted crackers commonly served with stews and chowders to add a crunch.
Can I use heavy cream instead of milk?
Yes, for an even richer and thicker chowder, you can substitute some or all of the milk with heavy cream.
Is this recipe suitable for a winter meal?
Absolutely, its hearty and warm nature makes it an ideal comfort food for chilly fall and winter evenings.
How should I store leftover chowder?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze this crab chowder?
Freezing is not recommended because the milk-based broth can separate and the potatoes may become grainy upon thawing.
What should I serve with this chowder?
It is best served garnished with crispy bacon and chives, accompanied by oyster crackers or crusty bread.
How do I prevent the milk from curdling?
To prevent curdling, bring the mixture to a gentle simmer rather than a rolling boil and stir occasionally.
Do I need to peel the potatoes?
The recipe calls for peeled potatoes to ensure a smooth, consistent texture in the chowder.
What can I use if I don't have a red bell pepper?
You can use a yellow or orange bell pepper, or simply add an extra celery rib for crunch.
How do I prepare the crabmeat?
Gently break up the lump crabmeat with your fingers to check for shells, then mix it with thyme and Old Bay before adding it to the pot.
What is Old Bay seasoning?
Old Bay is a classic blend of herbs and spices including celery salt, pepper, and paprika, specifically designed for seafood.
Can I add other seafood to this chowder?
Yes, you can easily add shrimp, scallops, or corn to make this a more diverse seafood chowder.
Is this recipe gluten-free?
As written, it is not gluten-free because it uses all-purpose flour as a thickener.
Can I make this dairy-free?
You can try using a dairy-free milk alternative like oat milk and a gluten-free flour, though the flavor profile will change slightly.
How much bacon is used in this recipe?
The recipe calls for 6 slices of chopped bacon.
What kind of onion is best for this soup?
A large white or yellow onion works best for a balanced, savory flavor.
What provides the main flavor profile of this dish?
The primary flavors come from the smokiness of the bacon, the sweetness of the crab, and the aromatic blend of thyme and Old Bay.