Description
A rich and creamy chowder that blends the sweetness of crabmeat with fresh vegetables, perfect for chilly evenings or special occasions.
Ingredients
- 1 pound lump crab meat
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 medium potatoes, peeled and cubed
- 3 cups chicken broth
- 1 cup milk
- 1 cup heavy cream
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
Instructions
- Finely chop the onion, mince the garlic, and dice the celery.
- Peel and cube the potatoes.
- In a large pot, melt butter over medium heat. Add the onion, garlic, and celery. Sauté for 4–5 minutes until softened.
- Stir in the cubed potatoes, then add chicken broth. Bring to a gentle boil, then reduce heat to a simmer. Cook for 10–12 minutes until the potatoes are tender.
- Season with smoked paprika, dried thyme, salt, and pepper. Stir to combine.
- Slowly add milk and heavy cream, stirring continuously. Simmer for 5–7 minutes without boiling.
- Gently fold in the lump crab meat, simmering for 3–4 minutes to heat through.
- Taste and adjust seasoning as needed.
- Serve in bowls, garnished with chopped fresh parsley. Optional: serve with crusty bread.
Notes
Use high-quality crab meat for the best flavor and consider fresh herbs for garnish.
