Creamy Crab & Bacon Chowder
Indulge in a bowl of our Creamy Crab & Bacon Chowder, where delicate jumbo lump crab meat meets crisp, savory bacon in a creamy, comforting base. This chowder is rich with flavors from fresh onions and potatoes, offering a delightful hint of spice from cayenne, balanced with the smoothness of whole milk. It's an inviting dish that you can whip up in just 45 minutes, perfectly thick if you choose to include some crushed saltines. A sprinkle of fresh parsley and crispy bacon bits add the finishing touch to each serving, making it a perfect cozy meal for any chilly day.
N/A
Servings
275
Calories
8
Ingredients
Ingredients
bacon
2 slices (chopped)
onion
1 medium (diced 1/4 inch)
boiling potatoes
2 medium (diced 1/4 inch)
water
1/2 cup (none)
jumbo lump crab meat
1/2 lb (picked over)
whole milk
3 cups (none)
cayenne
1/8 teaspoon (to taste)
fresh flat-leaf parsley
as needed (chopped)
Instructions
1
Chop the slices of bacon and add them to a 2-quart heavy saucepan over moderate heat. Cook, stirring occasionally, until the bacon becomes crisp.
2
Using a slotted spoon, transfer the cooked bacon to paper towels to drain, leaving the rendered fat in the pan for added flavor.
3
While the bacon is cooking, slice the onion into 1/4-inch dice. Peel the potatoes and chop them into 1/4-inch dice as well.
4
Add the diced onion and potatoes to the saucepan with the reserved bacon fat. Stir in 1/2 cup of water and cover the pan to let it simmer. Cook until the potatoes become tender and most of the water has evaporated, about 15 minutes.
5
While the mixture is simmering, carefully inspect the crab meat to remove any remaining bits of shell or cartilage.
6
Stir the whole milk and cayenne pepper into the potato and onion mixture. Allow it to return just to a simmer.
7
Add the prepared crab meat into the chowder, season with salt and pepper according to your taste, and bring it back to a simmer to heat through.
8
Serve the chowder hot, garnished with fresh flat-leaf parsley and the reserved crispy bacon bits for a burst of flavor.
Nutrition Information
15g
Fat
22.5g
Carbs
15g
Protein
2g
Fiber
375mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Crab & Bacon Chowder?
It is a rich and comforting soup featuring jumbo lump crab meat, crispy bacon, onions, and potatoes in a creamy whole milk base.
How many calories are in a serving of this chowder?
There are 275 calories per serving.
How much protein does this recipe provide?
This chowder contains 15g of protein per serving.
What is the fat content of the Creamy Crab & Bacon Chowder?
The dish contains 15g of fat per serving.
What type of crab meat is best for this recipe?
The recipe specifically calls for 1/2 lb of jumbo lump crab meat.
How long does it take to prepare this meal?
The total preparation and cooking time is approximately 45 minutes.
What kind of potatoes should I use?
The recipe recommends using 2 medium boiling potatoes.
How should the bacon be prepared?
Chop 2 slices of bacon and cook them in a heavy saucepan over moderate heat until they become crisp.
What is the base liquid for this chowder?
The base is made using 3 cups of whole milk and 1/2 cup of water.
Is this chowder spicy?
It has a subtle hint of spice provided by 1/8 teaspoon of cayenne pepper.
How can I make the chowder thicker?
You can achieve a thicker consistency by adding crushed saltines to the soup.
What is the sodium content per serving?
Each serving contains 375mg of sodium.
How many carbohydrates are in this dish?
There are 22.5g of carbohydrates per serving.
Do I need to peel the potatoes for this chowder?
Yes, the instructions specify to peel the potatoes before dicing them.
What size saucepan is recommended?
A 2-quart heavy saucepan is recommended for cooking the chowder.
What should I do with the rendered bacon fat?
Leave the rendered fat in the pan after cooking the bacon to sauté the onions and potatoes for added flavor.
How should the onions be cut?
The onions should be sliced into 1/4-inch dice.
How long do the vegetables need to simmer?
The onion and potato mixture should simmer for about 15 minutes until the potatoes are tender.
Why is it important to inspect the crab meat?
You should inspect the jumbo lump crab meat to remove any remaining bits of shell or cartilage before adding it to the soup.
When do I add the milk and cayenne?
Add the whole milk and cayenne pepper after the potatoes are tender and most of the water has evaporated.
What garnishes are suggested for this chowder?
The dish is garnished with fresh chopped flat-leaf parsley and the reserved crispy bacon bits.
How many ingredients are required for this recipe?
There are 8 main ingredients required for this recipe.
Is there any fiber in this chowder?
Yes, there are 2g of fiber per serving.
Can I adjust the seasoning of the soup?
Yes, you should season with salt and pepper according to your personal taste before serving.
What tags describe this recipe?
This recipe is tagged as seafood, comfort food, quick meal, and gourmet.
What is the primary vegetable in this chowder?
The primary vegetables used are medium boiling potatoes and a medium onion.
At what temperature should the bacon be cooked?
The bacon should be cooked over moderate heat.
Is this recipe considered easy?
Yes, it is tagged as an easy recipe and a quick meal.
What type of parsley is used?
The recipe calls for fresh flat-leaf parsley.
How is the chowder served?
It should be served hot in a bowl, topped with parsley and bacon bits.