Coastal Crab Chowder

  • Yield: 6 to 8 servings


1tablespoon (1/8 stick) butter
2-- carrots, chopped
2-- ribs celery, chopped
1medium onion, chopped
1teaspoon dill
-- Salt to taste
1-- bay leaf
2tablespoons four
2cups chicken stock
1/2cup dry white wine
1pound lump crab meat
1cup half-and-half
2tablespoons sherry
-- Freshly ground pepper to taste
-- Strips of fresh chives


  1.  Melt the butter in a 6-quart stockpot.  Add the carrots, celery, onion, dill, salt and bay leaf.  Saute for 5 minutes.  Stir in the flour.  Cook for 30 seconds.  Stir in the chicken stock and wine.  Simmer, covered, over low heat for 15 mintues or until the vegetables are tender.  Discard the bay leaf.  Process the mixture a small amount at a time in a blender or food processor until chunks are smaller and return to the stockpot.  Add the crab meat, half-and-half, and sherry.  Cook until heated through, stirring constantly.  Season with pepper.  Ladle into soup bowls and arrange strips of chives across the top.

Recipe reprinted with permission from the Assistance League of the Bay Area’s Settings on the Dock of the Bay (the Assistance League of Houston, Texas, 1999).