Creamy Crab & Potato Chowder
Dive into a bowl of our Creamy Crab & Potato Chowder, a delightful blend of tender potatoes, sweet corn, and succulent crabmeat simmered to perfection. This rich and comforting chowder is not only easy to prepare but also a fantastic way to impress your family or guests with a gourmet dish that warms the soul. The combination of nutmeg and black pepper brings a hint of spice that perfectly complements the creamy base, making it an ideal choice for chilly evenings or special occasions. Enjoy this chowder with crusty bread for a complete meal that's sure to satisfy.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Butter
2 tablespoons (melted)
Onion
1 medium (chopped)
Garlic
2 tablespoons (minced)
Potatoes
3 cups (skin on, cubed (1-inch))
Flour
3 tablespoons (all-purpose)
Milk
2 cups (whole)
Black Pepper
1/2 teaspoon (freshly ground)
Nutmeg
1/4 teaspoon (ground)
Creamed Corn
1 (14 ounce) can
Low Sodium Chicken Broth
1 (14 ounce) can
Lump Crabmeat
1 (8 ounce) can (drained)
Cayenne Pepper
1 dash
Parsley
1 pinch (fresh, chopped (for garnish))
Instructions
1
In a large saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing for about 4 minutes until softened and fragrant.
2
Stir in the cubed potatoes and sauté for an additional minute, allowing them to absorb the flavors.
3
Sprinkle the flour over the mixture, stirring constantly to combine, and cook for another minute to eliminate the raw flour taste.
4
Gradually pour in the milk while stirring, followed by the black pepper, nutmeg, creamed corn, and chicken broth. Mix well to combine all ingredients.
5
Increase the heat and bring the mixture to a simmer, stirring frequently to prevent sticking.
6
Once simmering, cover the pot and reduce the heat to low. Let the chowder simmer for 20 minutes, or until the potatoes are tender.
7
Gently fold in the lump crabmeat and a pinch of parsley, cooking for an additional 5 minutes to heat through.
8
Serve hot, or transfer the chowder to a crockpot set to low or warm to serve later. Garnish with extra parsley if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Crab & Potato Chowder?
It is a rich and comforting soup made with lump crabmeat, cubed potatoes, sweet creamed corn, and a blend of savory spices like nutmeg and black pepper.
What kind of crabmeat is best for this recipe?
Lump crabmeat is recommended for its sweet flavor and succulent texture, but you can also use claw meat or high-quality canned crab.
Should I peel the potatoes?
This recipe calls for the skin to be left on the potatoes for added texture and nutrients, but you can peel them if you prefer a smoother chowder.
How long does it take to cook the potatoes?
Once the mixture reaches a simmer and the pot is covered, it takes about 20 minutes on low heat for the 1-inch potato cubes to become tender.
Can I use heavy cream instead of whole milk?
Yes, you can substitute heavy cream for a much richer and thicker consistency, or use a mix of both for a balanced texture.
Is this crab chowder spicy?
The chowder has a mild warmth from the black pepper, nutmeg, and a dash of cayenne pepper, but it is generally considered a savory, mild dish.
Can I make this chowder in a slow cooker?
Yes, after preparing the base on the stove, you can transfer it to a crockpot set to low or warm to serve later or to keep it warm for guests.
What is the purpose of adding flour to the butter and vegetables?
The flour acts as a thickening agent (a roux) that gives the chowder its signature creamy and hearty consistency.
Can I use fresh corn instead of canned creamed corn?
You can use fresh corn, but the creamed corn is essential for the specific texture and sweetness of this particular recipe.
How do I store leftover crab chowder?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to avoid curdling the dairy.
Can I freeze this chowder?
Freezing is not recommended as the dairy and potatoes can change texture and separate when thawed and reheated.
What can I serve with Creamy Crab & Potato Chowder?
It pairs perfectly with crusty bread, oyster crackers, or a light side salad for a complete and satisfying meal.
Is this recipe gluten-free?
As written, it contains all-purpose flour. To make it gluten-free, substitute the flour with a gluten-free all-purpose blend or cornstarch.
Why is nutmeg used in a seafood soup?
Nutmeg adds a subtle depth of flavor and a hint of warmth that beautifully complements creamy dairy bases and sweet seafood.
Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth is a fine substitute, though low-sodium chicken broth is traditionally used for its savory profile.
How do I prevent the milk from burning or sticking to the pot?
Stir the mixture frequently while bringing it to a simmer and keep the heat on low once the pot is covered.
Can I use imitation crab?
While real lump crabmeat offers the best flavor, imitation crab can be used as a more budget-friendly alternative.
Do I need to cook the crabmeat beforehand?
Canned or lump crabmeat is usually pre-cooked. You only need to fold it in at the end for 5 minutes to ensure it is heated through.
What type of potatoes are best for chowder?
Yukon Gold or red potatoes are excellent choices because they hold their shape well and have a creamy texture when cooked.
Is the garlic necessary in this recipe?
The garlic adds a fragrant, savory base that enhances the overall flavor of the chowder, so it is highly recommended.
Can I add other seafood to this chowder?
Yes, you can easily turn this into a seafood medley by adding shrimp, scallops, or clams along with the crabmeat.
How do I garnish the chowder?
Garnish with a pinch of fresh chopped parsley for color and a dash of black pepper or extra crab on top for presentation.
Can I make this dairy-free?
You can substitute butter with olive oil and the milk with a dairy-free alternative like coconut milk or unflavored almond milk, though the flavor will change.
How much garlic is in the recipe?
The recipe calls for 2 tablespoons of minced garlic, which provides a bold and delicious aromatic foundation.
What size should I cut the potatoes?
Cutting them into 1-inch cubes ensures they cook evenly and are bite-sized for the perfect spoonful.
Can I use dried parsley?
Fresh parsley is best for garnish, but you can use 1/3 the amount of dried parsley if that is what you have on hand.
Why do I need to sauté the flour for a minute?
Cooking the flour for about a minute helps eliminate the 'raw flour' taste before the liquids are added.
How many ingredients are in this recipe?
There are 13 ingredients in total, including the seasonings and garnish.
Is this a good dish for guests?
Absolutely! It is a gourmet-style dish that is impressive to serve yet surprisingly easy to prepare.
Can I add more vegetables?
Yes, celery or diced red bell peppers would be excellent additions to sauté along with the onions and garlic.