Recipe By LANAN
Rating
Published Jun 19th
Prep 15m Cook 20m Additional - Ready In 35m
Servings 8 servings Calories 512.5

This creamy crab chowder made with sauteed onions, celery, garlic, and parsley is one of my family’s favorites.

Recipe Ingredients

  • 2 tablespoons bacon grease
  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1 tablespoon chopped fresh parsley
  • 1 ½ cups chicken stock
  • 1 quart heavy cream
  • ½ teaspoon salt
  • ½ teaspoon seasoned salt
  • ⅓ teaspoon ground black pepper
  • ⅓ teaspoon chili powder
  • ⅓ teaspoon dried dill weed
  • 1 pinch white sugar
  • 1 pinch cayenne pepper
  • 1 pound fresh crabmeat
  • 2 tablespoons all-purpose flour
  • 1 tablespoon water, or as needed
  • ¼ cup dry sherry

Cooking Directions

  1. 1 Heat bacon grease and butter in a large pot over medium-high heat. Saute onion, celery, and parsley until onion is browned, about 5 minutes. Reduce heat to medium and pour in stock. Slowly stir in cream, salt, seasoned salt, pepper, chili powder, dill, sugar, and cayenne pepper. Add crab and simmer until flavors combine, about 15 minutes.
  2. 2 Mix flour with water in a small bowl and pour into the soup. Stir to thicken slightly. Add sherry just before serving.

Nutrition Facts

  • Calories 512.5
  • Carbohydrate 7.9 g
  • Cholesterol 220.8 mg
  • Fat 47.6 g
  • Fiber 0.4 g
  • Protein 13.5 g
  • Saturated Fat 29.3 g
  • Sodium 621 mg
  • Sugar 1.1 g

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Reviews

  1. Easy to follow recipe and Extremely tasty! I made the recipe as is, with the exception of the sherry. I’ve never made a fishy soup or chowder before and I was a bit nervous that the crab meat might over cook. Thankfully, I was pleasantly surprised that it didn’t. This one gets two thumbs up - Read more ...
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