Coastal Crab Chowder

  • Yield 6 to 8 servings

Your family will love this hearty crab chowder.


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



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