Hearty, creamy, and utterly comforting—crab chowder is the cozy bowl of goodness we all crave when the weather turns chilly. Whether you’re a seasoned cook or just starting out, these 28 delicious recipes offer something for every taste and skill level. From classic New England styles to creative twists, get ready to warm up your kitchen and delight your family with these irresistible comfort food favorites!
Creamy Classic Crab Chowder
Ready for a comforting bowl that warms you from the inside out? Rich, creamy crab chowder is pure comfort food, perfect for chilly evenings. This classic version delivers tender crab in every spoonful.
Ingredients
– 4 slices thick-cut bacon
– 1 large yellow onion
– 2 stalks celery
– 3 cloves garlic
– 3 tbsp all-purpose flour
– 4 cups fish stock
– 2 cups heavy cream
– 1 lb lump crab meat
– 2 large potatoes
– 2 tbsp unsalted butter
– 1 tsp Old Bay seasoning
– 1/2 tsp black pepper
– 1/4 cup fresh parsley
Instructions
1. Dice 4 slices thick-cut bacon into 1/2-inch pieces.
2. Cook bacon in a large pot over medium heat for 6-8 minutes until crispy.
3. Remove bacon with a slotted spoon, leaving 2 tablespoons of drippings in the pot.
4. Dice 1 large yellow onion and 2 stalks celery into 1/4-inch pieces.
5. Sauté onion and celery in bacon drippings for 5 minutes until softened.
6. Mince 3 cloves garlic and add to pot, cooking for 1 minute until fragrant.
7. Sprinkle 3 tablespoons all-purpose flour over vegetables and cook for 2 minutes, stirring constantly to prevent burning.
8. Gradually whisk in 4 cups fish stock until smooth and lump-free.
9. Peel and dice 2 large potatoes into 1/2-inch cubes.
10. Add potatoes, 2 tablespoons unsalted butter, 1 teaspoon Old Bay seasoning, and 1/2 teaspoon black pepper to the pot.
11. Bring to a boil, then reduce heat to low and simmer for 15 minutes until potatoes are fork-tender.
12. Stir in 2 cups heavy cream and heat through without boiling.
13. Gently fold in 1 lb lump crab meat and reserved bacon, being careful not to break up crab chunks.
14. Chop 1/4 cup fresh parsley and stir in just before serving.
15. Heat for 2 more minutes until crab is warmed through.
This chowder boasts a velvety texture with sweet crab chunks throughout. The creamy base lets the delicate seafood flavor shine through perfectly. Try serving it in bread bowls for an extra cozy meal that soaks up every last drop.
Spicy Cajun Crab Chowder
Diving into this spicy Cajun crab chowder delivers a bold, comforting bowl perfect for chilly evenings. This recipe balances heat with creamy richness, using fresh crab and classic Louisiana seasonings. Expect a satisfying meal that comes together in under an hour.
Ingredients
– 2 tbsp olive oil
– 1 cup diced onion
– 1/2 cup diced celery
– 1/2 cup diced green bell pepper
– 2 cloves minced garlic
– 1/4 cup all-purpose flour
– 4 cups seafood stock
– 1 lb lump crab meat
– 1 cup heavy cream
– 2 tsp Cajun seasoning
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 1 bay leaf
– Salt to taste
– 2 tbsp chopped fresh parsley
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onion, 1/2 cup diced celery, and 1/2 cup diced green bell pepper.
3. Sauté vegetables for 5-7 minutes until softened and translucent.
4. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
5. Sprinkle 1/4 cup all-purpose flour over vegetables and cook for 2 minutes, stirring constantly to form a roux.
6. Gradually whisk in 4 cups seafood stock until smooth and no lumps remain.
7. Add 2 tsp Cajun seasoning, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper, and 1 bay leaf.
8. Bring chowder to a boil, then reduce heat to low and simmer for 20 minutes.
9. Gently fold in 1 lb lump crab meat and simmer for 5 minutes to heat through.
10. Stir in 1 cup heavy cream and heat for 3-4 minutes until warmed but not boiling.
11. Remove bay leaf and season with salt to taste.
12. Garnish with 2 tbsp chopped fresh parsley before serving.
The chowder achieves a velvety texture with tender crab pieces throughout. The spicy Cajun flavors meld beautifully with the creamy base, creating depth without overwhelming heat. Serve it in hollowed bread bowls for an impressive presentation that soaks up every last drop.
Hearty Bacon and Crab Chowder
Brimming with smoky bacon and sweet crab, this chowder delivers comfort in every spoonful. It comes together quickly for a satisfying weeknight meal that feels special enough for company. The creamy broth balances richness with fresh seafood flavors perfectly.
Ingredients
– 6 slices thick-cut bacon
– 1 medium yellow onion
– 2 cloves garlic
– 3 tablespoons all-purpose flour
– 4 cups chicken broth
– 2 cups whole milk
– 1 pound Yukon Gold potatoes
– 1 pound lump crab meat
– 1/2 cup heavy cream
– 2 tablespoons chopped fresh parsley
– 1/2 teaspoon black pepper
Instructions
1. Dice 6 slices thick-cut bacon into 1/2-inch pieces.
2. Cook bacon in a large Dutch oven over medium heat for 8-10 minutes until crisp and browned.
3. Remove bacon with a slotted spoon, leaving 3 tablespoons of drippings in the pot.
4. Dice 1 medium yellow onion and mince 2 cloves garlic.
5. Sauté onion in bacon drippings for 5 minutes until translucent.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Sprinkle 3 tablespoons all-purpose flour over onions and cook for 2 minutes while stirring constantly to make a roux.
8. Gradually whisk in 4 cups chicken broth until smooth and lump-free.
9. Peel and dice 1 pound Yukon Gold potatoes into 1/2-inch cubes.
10. Add potatoes to the pot along with 2 cups whole milk.
11. Bring to a simmer, then reduce heat to maintain a gentle bubble.
12. Cook for 15-20 minutes until potatoes are fork-tender.
13. Stir in 1 pound lump crab meat, being careful not to break up large chunks.
14. Add 1/2 cup heavy cream and 1/2 teaspoon black pepper.
15. Heat through for 3-4 minutes until warmed to 165°F.
16. Stir in reserved bacon and 2 tablespoons chopped fresh parsley.
17. Ladle into bowls and serve immediately.
Outstandingly creamy with tender potato chunks and sweet crab throughout, this chowder’s smoky bacon base adds depth to every bite. The texture stays luxuriously thick without becoming gluey, making it perfect for crusty bread dipping. For a fresh twist, top with extra parsley and a squeeze of lemon right before serving.
Roasted Corn and Crab Chowder
Warm, creamy chowder gets a seasonal upgrade with sweet roasted corn and delicate crab meat. This comforting soup comes together quickly for weeknight dinners. Perfect for chilly evenings when you crave something hearty yet refined.
Ingredients
– 4 ears fresh corn
– 2 tbsp olive oil
– 1 medium yellow onion
– 2 celery stalks
– 3 cloves garlic
– 4 cups chicken broth
– 1 lb lump crab meat
– 1 cup heavy cream
– 2 tbsp butter
– 1 tsp smoked paprika
– 1/2 tsp black pepper
– 1/4 cup fresh parsley
Instructions
1. Preheat oven to 400°F.
2. Brush corn ears with 1 tablespoon olive oil.
3. Roast corn for 20 minutes until kernels develop golden-brown spots.
4. Let corn cool completely before handling.
5. Cut kernels from cobs using a sharp knife.
6. Dice onion and celery into 1/4-inch pieces.
7. Mince garlic finely.
8. Heat remaining olive oil in a large pot over medium heat.
9. Sauté onion and celery for 5 minutes until translucent.
10. Add garlic and cook for 1 minute until fragrant.
11. Pour in chicken broth and bring to a simmer.
12. Stir in roasted corn kernels.
13. Simmer uncovered for 15 minutes to blend flavors.
14. Reduce heat to low before adding cream.
15. Gently fold in crab meat to maintain large chunks.
16. Stir in butter until melted and incorporated.
17. Season with smoked paprika and black pepper.
18. Chop parsley finely.
19. Simmer for 5 more minutes until heated through.
20. Ladle into bowls and garnish with fresh parsley. Golden kernels pop against the velvety broth, while sweet crab adds luxurious texture. Serve with crusty bread for dipping, or top with crispy bacon bits for extra crunch.
Smoky Chipotle Crab Chowder
Even the chilliest autumn evenings call for a bowl of this smoky chipotle crab chowder. Loaded with sweet crab meat and a gentle heat from chipotles, it’s a comforting one-pot meal. You’ll have it ready in under an hour.
Ingredients
- 2 tbsp olive oil
- 1 cup diced yellow onion
- 1 cup diced celery
- 2 minced garlic cloves
- 2 tbsp all-purpose flour
- 4 cups seafood stock
- 2 cups diced Yukon Gold potatoes
- 1 cup heavy cream
- 8 oz lump crab meat
- 2 tbsp chopped chipotle peppers in adobo
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley
Instructions
- Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
- Add 1 cup diced yellow onion and 1 cup diced celery, sautéing for 5 minutes until softened.
- Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
- Sprinkle 2 tbsp all-purpose flour over vegetables, stirring constantly for 2 minutes to cook out raw flavor.
- Gradually whisk in 4 cups seafood stock until smooth with no lumps.
- Add 2 cups diced Yukon Gold potatoes, 2 tbsp chopped chipotle peppers, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
- Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes until potatoes are fork-tender.
- Stir in 1 cup heavy cream and 8 oz lump crab meat, heating for 3 minutes until warmed through—do not boil.
- Remove from heat and stir in 2 tbsp chopped fresh parsley.
Gently stir the chowder to keep the crab meat intact for the best texture. The finished dish is creamy with tender potato chunks and a smoky, slightly spicy kick from the chipotles. Serve it in hollowed sourdough bowls for a dramatic presentation that soaks up every last drop.
Lemon Dill Crab Chowder
Naturally creamy and bright, this chowder balances rich crab with zesty lemon and fresh dill. It comes together quickly for a satisfying weeknight meal that feels special. You’ll love how the flavors meld in this comforting bowl.
Ingredients
– 2 tbsp olive oil
– 1 cup diced yellow onion
– 1/2 cup diced celery
– 2 cloves minced garlic
– 1/4 cup all-purpose flour
– 4 cups seafood stock
– 1 lb lump crab meat
– 1 cup heavy cream
– 2 tbsp fresh lemon juice
– 2 tbsp chopped fresh dill
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat for 2 minutes until shimmering.
2. Add 1 cup diced yellow onion and 1/2 cup diced celery, sautéing for 5 minutes until translucent.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Sprinkle 1/4 cup all-purpose flour over vegetables, stirring constantly for 2 minutes to cook out raw flour taste.
5. Gradually whisk in 4 cups seafood stock until smooth with no lumps remaining.
6. Bring mixture to a boil, then reduce heat to maintain a simmer for 10 minutes.
7. Gently fold in 1 lb lump crab meat, being careful not to break up large chunks.
8. Stir in 1 cup heavy cream and heat through for 3 minutes without boiling.
9. Remove from heat and stir in 2 tbsp fresh lemon juice, 2 tbsp chopped fresh dill, 1 tsp salt, and 1/2 tsp black pepper.
10. Let stand for 5 minutes before serving to allow flavors to meld.
Perfectly creamy with tender crab pieces throughout, this chowder delivers bright lemon notes against the earthy dill. The texture remains luxuriously smooth without being overly thick. Serve it in hollowed sourdough bowls for an impressive presentation that soaks up every last drop.
Garlic Herb Crab Chowder
Zesty and comforting, this garlic herb crab chowder delivers rich flavor with minimal effort. Perfect for chilly evenings, it comes together quickly using simple ingredients. You’ll appreciate the creamy texture and bold seafood notes.
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 4 cloves garlic, minced
– 2 stalks celery, diced
– 2 medium potatoes, peeled and cubed
– 4 cups chicken broth
– 1 cup heavy cream
– 1 lb lump crab meat
– 2 tbsp fresh parsley, chopped
– 1 tbsp fresh thyme leaves
– 1 tsp Old Bay seasoning
– 1/2 tsp black pepper
– 1/2 tsp salt
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat for 2 minutes until shimmering.
2. Add diced onion and celery, sautéing for 5 minutes until translucent and softened.
3. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
4. Add cubed potatoes and pour in 4 cups chicken broth, bringing to a boil.
5. Reduce heat to medium-low, cover, and simmer for 15 minutes until potatoes are fork-tender.
6. Stir in 1 cup heavy cream, 1 lb lump crab meat, 2 tbsp parsley, 1 tbsp thyme, 1 tsp Old Bay, 1/2 tsp pepper, and 1/2 tsp salt.
7. Simmer uncovered for 10 minutes, stirring occasionally, until heated through and slightly thickened.
8. Remove from heat and let stand for 5 minutes before serving. The chowder features tender potato chunks and flaky crab in a velvety herb-infused broth. Serve in hollowed bread bowls for a dramatic presentation, or garnish with extra fresh herbs.
Old Bay Seasoned Crab Chowder
Grab your Dutch oven for this creamy Old Bay crab chowder that comes together in under an hour. Generous chunks of potato and sweet corn balance the briny crab meat. Get ready for a bowl of pure comfort with just the right kick of spice.
Ingredients
– 4 slices thick-cut bacon
– 1 medium yellow onion
– 2 celery stalks
– 3 garlic cloves
– 4 cups chicken broth
– 1 lb Yukon Gold potatoes
– 1 cup frozen corn
– 2 tbsp Old Bay seasoning
– 1 cup heavy cream
– 1 lb lump crab meat
– 2 tbsp chopped fresh parsley
– 1 tbsp lemon juice
Instructions
1. Dice 4 slices thick-cut bacon into ½-inch pieces.
2. Cook bacon in a Dutch oven over medium heat for 6-8 minutes until crispy.
3. Remove bacon with a slotted spoon, leaving 2 tablespoons of drippings in the pot.
4. Dice 1 medium yellow onion and 2 celery stalks.
5. Sauté onion and celery in bacon drippings for 5 minutes until softened.
6. Mince 3 garlic cloves and add to the pot, cooking for 1 minute until fragrant.
7. Pour in 4 cups chicken broth, scraping any browned bits from the bottom.
8. Peel and dice 1 lb Yukon Gold potatoes into ½-inch cubes.
9. Add potatoes and 2 tbsp Old Bay seasoning to the pot.
10. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are fork-tender.
11. Stir in 1 cup frozen corn and cook for 3 minutes.
12. Pour in 1 cup heavy cream and heat through without boiling.
13. Gently fold in 1 lb lump crab meat to avoid breaking up the lumps.
14. Stir in 2 tbsp chopped fresh parsley and 1 tbsp lemon juice.
15. Season with additional Old Bay if desired and serve immediately.
Expect a velvety broth with tender potato chunks that perfectly complements the sweet crab. Each spoonful delivers the signature Old Bay warmth without overwhelming the seafood. Serve in hollowed sourdough bowls for an edible container that soaks up the creamy base.
New England Style Crab Chowder
Creamy, comforting, and packed with sweet crab meat, this New England-style chowder delivers coastal flavors in every spoonful. Chunky potatoes and tender vegetables create a satisfying texture that warms you from the inside out. It’s the perfect one-pot meal for chilly evenings when you crave something hearty yet refined.
Ingredients
– 4 slices thick-cut bacon
– 1 large yellow onion
– 2 celery stalks
– 3 medium Yukon Gold potatoes
– 4 cups seafood stock
– 1 cup heavy cream
– 1 pound lump crab meat
– 2 tablespoons unsalted butter
– 1 teaspoon fresh thyme leaves
– 1 bay leaf
– 1/2 teaspoon smoked paprika
– 1/4 cup all-purpose flour
– Salt and black pepper
Instructions
1. Dice 4 slices of thick-cut bacon into 1/2-inch pieces.
2. Cook bacon in a large Dutch oven over medium heat for 6-8 minutes until crispy and fat renders.
3. Remove bacon with a slotted spoon, leaving 2 tablespoons of drippings in the pot.
4. Finely chop 1 large yellow onion and 2 celery stalks.
5. Sauté onion and celery in bacon drippings for 5 minutes until translucent but not browned.
6. Peel and dice 3 medium Yukon Gold potatoes into 3/4-inch cubes.
7. Stir 1/4 cup all-purpose flour into the vegetables and cook for 1 minute to remove raw flour taste.
8. Gradually whisk in 4 cups seafood stock until no lumps remain.
9. Add diced potatoes, 1 bay leaf, and 1 teaspoon fresh thyme leaves.
10. Bring chowder to a boil, then reduce heat to maintain a gentle simmer.
11. Cover and simmer for 15 minutes until potatoes are fork-tender.
12. Stir in 1 cup heavy cream and 2 tablespoons unsalted butter.
13. Gently fold in 1 pound lump crab meat to avoid breaking up large chunks.
14. Season with 1/2 teaspoon smoked paprika, salt, and black pepper.
15. Simmer uncovered for 5 more minutes until heated through but not boiling.
16. Remove bay leaf before serving.
Velvety cream balances the briny sweetness of crab, while smoky bacon and tender potatoes create layers of texture. Serve it in hollowed sourdough bowls for an impressive presentation, or pair with oyster crackers for classic New England authenticity. The chowder thickens beautifully upon standing, making it even better the next day.
Velvety Asparagus Crab Chowder
You’ve probably overlooked asparagus in soups, but its delicate flavor transforms this chowder. Velvety Asparagus Crab Chowder combines tender seafood with fresh spring vegetables for a comforting bowl. It’s rich, creamy, and ready in under an hour.
Ingredients
– 2 tbsp unsalted butter
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 lb asparagus, trimmed and cut into 1-inch pieces
– 4 cups chicken broth
– 1 cup heavy cream
– 1 lb lump crab meat
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp fresh parsley, chopped
Instructions
1. Melt 2 tbsp unsalted butter in a large pot over medium heat.
2. Add 1 diced yellow onion and cook for 5 minutes until translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 lb asparagus pieces and sauté for 3 minutes to brighten their color.
5. Pour in 4 cups chicken broth and bring to a boil.
6. Reduce heat to low, cover, and simmer for 15 minutes until asparagus is tender.
7. Use an immersion blender to purée the soup until completely smooth.
8. Stir in 1 cup heavy cream and heat for 2 minutes without boiling.
9. Gently fold in 1 lb lump crab meat to avoid breaking up the chunks.
10. Season with 1 tsp salt and 1/2 tsp black pepper.
11. Simmer for 5 minutes until crab is heated through.
12. Stir in 2 tbsp chopped fresh parsley just before serving.
Delightfully creamy with subtle sweetness from the crab, this chowder has a vibrant green hue from the puréed asparagus. Serve it with crusty bread for dipping or top with extra crab meat for an elegant touch. The velvety texture makes it feel indulgent yet surprisingly light.
Chunky Potato and Crab Chowder
Rich, comforting chowder makes chilly days better. This version combines sweet crab with hearty potatoes for a satisfying meal. Ready in under an hour, it’s perfect for weeknight dinners.
Ingredients
– 4 slices bacon, chopped
– 1 medium onion, diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
– 4 cups chicken broth
– 2 pounds Yukon Gold potatoes, cubed
– 1 teaspoon Old Bay seasoning
– 1 cup heavy cream
– 8 ounces lump crab meat
– 2 tablespoons chopped fresh parsley
– Salt to taste
– Black pepper to taste
Instructions
1. Cook chopped bacon in a large pot over medium heat until crispy, about 6-8 minutes.
2. Remove bacon with a slotted spoon, leaving 2 tablespoons of drippings in the pot.
3. Add diced onion and celery to the pot, cooking until softened, about 5 minutes.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Pour in chicken broth and add cubed potatoes and Old Bay seasoning.
6. Bring to a boil, then reduce heat to maintain a simmer.
7. Cook until potatoes are fork-tender, about 15-20 minutes.
8. Use a potato masher to gently crush some potatoes against the pot side to thicken the chowder.
9. Stir in heavy cream and bring back to a simmer.
10. Gently fold in lump crab meat and cook until heated through, about 3 minutes.
11. Stir in chopped parsley and season with salt and black pepper.
12. Ladle into bowls and top with reserved crispy bacon.
Absolutely creamy with tender potato chunks and sweet crab throughout. The crispy bacon topping adds wonderful texture contrast. Serve with crusty bread for dipping into the rich broth.
Rich Lobster and Crab Chowder
Rich lobster and crab chowder delivers creamy comfort with every spoonful. This seafood-packed version balances sweet shellfish with savory broth. Ready in under an hour for weeknight dinners.
Ingredients
– 2 tbsp unsalted butter
– 1 medium yellow onion, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 1/4 cup all-purpose flour
– 4 cups seafood stock
– 2 cups heavy cream
– 1 lb cooked lobster meat, chopped
– 8 oz lump crab meat
– 2 medium potatoes, peeled and cubed
– 1 tsp Old Bay seasoning
– 1/2 tsp smoked paprika
– 1/4 cup fresh parsley, chopped
– Salt and black pepper to taste
Instructions
1. Melt 2 tbsp butter in a large Dutch oven over medium heat.
2. Add diced onion and celery, sauté for 5 minutes until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Sprinkle 1/4 cup flour over vegetables and cook for 2 minutes, stirring constantly to make a roux. Tip: Cook the roux until pale golden for optimal thickening.
5. Gradually whisk in 4 cups seafood stock until smooth.
6. Add cubed potatoes and bring to a simmer.
7. Cook for 15 minutes until potatoes are fork-tender.
8. Pour in 2 cups heavy cream and stir to combine.
9. Season with 1 tsp Old Bay and 1/2 tsp smoked paprika.
10. Gently fold in chopped lobster and crab meat. Tip: Avoid stirring vigorously to keep crab lumps intact.
11. Simmer for 8 minutes until seafood is heated through.
12. Stir in 1/4 cup fresh parsley. Tip: Reserve some parsley for garnish.
13. Season with salt and black pepper to taste.
14. Ladle into bowls and serve immediately. Unbelievably creamy with tender potato chunks and sweet seafood in every bite. The smoked paprika adds subtle warmth that complements the briny shellfish. Serve in hollowed bread bowls for an edible container that soaks up the rich broth.
Savory Asian-inspired Crab Chowder
Deliciously creamy with a hint of spice, this crab chowder brings Asian flavors to classic comfort food. Dungeness crab meat adds sweet brininess while coconut milk creates rich texture. Ginger and lemongrass provide bright, aromatic notes that cut through the richness perfectly.
Ingredients
– 2 tbsp vegetable oil
– 1 cup diced yellow onion
– 3 cloves minced garlic
– 1 tbsp grated fresh ginger
– 2 stalks lemongrass, bruised
– 1 cup diced carrots
– 1 cup diced celery
– 4 cups seafood stock
– 1 can (13.5 oz) coconut milk
– 1 lb Dungeness crab meat
– 2 tbsp soy sauce
– 1 tbsp lime juice
– 1/4 cup chopped cilantro
– 1 tsp sesame oil
Instructions
1. Heat 2 tbsp vegetable oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced yellow onion and cook for 4 minutes until translucent.
3. Stir in 3 cloves minced garlic and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
4. Add 2 stalks bruised lemongrass, 1 cup diced carrots, and 1 cup diced celery, cooking for 5 minutes until vegetables soften.
5. Pour in 4 cups seafood stock and bring to a boil at 212°F.
6. Reduce heat to low, cover, and simmer for 15 minutes until vegetables are tender.
7. Stir in 1 can coconut milk and 1 lb Dungeness crab meat, heating for 3 minutes until warmed through.
8. Remove from heat and discard lemongrass stalks.
9. Mix in 2 tbsp soy sauce, 1 tbsp lime juice, 1/4 cup chopped cilantro, and 1 tsp sesame oil.
10. Ladle into bowls and serve immediately. Never let the soup boil after adding crab meat to prevent toughness. Bruising lemongrass releases more flavor – crush with the back of a knife before adding. For optimal texture, add cilantro just before serving to maintain freshness. Now this chowder offers creamy coconut broth with tender crab chunks and crisp vegetables. Nutty sesame oil enhances the aromatic ginger and lemongrass base. Serve with crusty bread for dipping or over steamed jasmine rice for a heartier meal.
Southwest Black Bean and Crab Chowder
Every chilly evening deserves a bowl of this hearty Southwest chowder. Earthy black beans and sweet crab meat create a satisfying meal in minutes. Expect bold flavors with just enough spice to warm you through.
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 jalapeño, seeded and minced
– 1 tsp ground cumin
– 1/2 tsp chili powder
– 4 cups chicken broth
– 2 (15 oz) cans black beans, rinsed and drained
– 1 cup frozen corn
– 1 lb lump crab meat
– 1/2 cup heavy cream
– 1/4 cup fresh cilantro, chopped
– 1 lime, cut into wedges
Instructions
1. Heat 2 tbsp olive oil in a large Dutch oven over medium heat for 2 minutes.
2. Add 1 diced yellow onion and cook for 5 minutes until translucent.
3. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
4. Add 1 diced red bell pepper and 1 minced jalapeño, cooking for 4 minutes until softened.
5. Sprinkle in 1 tsp ground cumin and 1/2 tsp chili powder, toasting for 1 minute to deepen flavors.
6. Pour in 4 cups chicken broth, scraping any browned bits from the pot bottom.
7. Add 2 cans rinsed black beans and 1 cup frozen corn, bringing to a simmer.
8. Reduce heat to low and simmer uncovered for 15 minutes to blend flavors.
9. Gently fold in 1 lb lump crab meat, being careful not to break up large pieces.
10. Stir in 1/2 cup heavy cream and heat through for 3 minutes without boiling.
11. Remove from heat and stir in 1/4 cup chopped fresh cilantro.
12. Serve immediately with lime wedges for squeezing over each bowl.
Just the right creaminess balances the tender beans and delicate crab in every spoonful. Jalapeño provides subtle heat that lingers pleasantly without overwhelming. Try topping with crushed tortilla chips for added crunch, or serve alongside warm cornbread for dipping.
Tarragon Infused Crab Chowder
Vividly aromatic and deeply comforting, this tarragon-infused crab chowder brings coastal elegance to your table. Fresh crab meat pairs beautifully with the herb’s subtle licorice notes. You’ll appreciate how quickly this restaurant-quality soup comes together.
Ingredients
– 2 tbsp unsalted butter
– 1 medium yellow onion, diced
– 2 celery stalks, diced
– 2 garlic cloves, minced
– 1/4 cup all-purpose flour
– 4 cups seafood stock
– 2 cups heavy cream
– 1 lb fresh lump crab meat
– 2 tbsp fresh tarragon, chopped
– 1 tsp Old Bay seasoning
– 1/2 tsp black pepper
– 1/4 tsp cayenne pepper
– 2 tbsp fresh parsley, chopped
Instructions
1. Melt 2 tbsp unsalted butter in a large Dutch oven over medium heat.
2. Add diced yellow onion and celery, cooking for 5 minutes until softened.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Sprinkle 1/4 cup all-purpose flour over vegetables and cook for 2 minutes, stirring constantly to prevent burning.
5. Gradually whisk in 4 cups seafood stock until smooth and lump-free.
6. Bring mixture to a simmer and cook for 10 minutes, stirring occasionally.
7. Reduce heat to low and stir in 2 cups heavy cream.
8. Add 1 lb fresh lump crab meat, 2 tbsp chopped tarragon, 1 tsp Old Bay seasoning, 1/2 tsp black pepper, and 1/4 tsp cayenne pepper.
9. Simmer gently for 15 minutes without boiling to prevent curdling.
10. Stir in 2 tbsp chopped parsley just before serving.
Hearty yet refined, this chowder boasts a velvety texture with generous chunks of sweet crab throughout. The tarragon’s subtle anise flavor elevates the briny seafood notes beautifully. For an elegant presentation, serve in warmed bowls with crusty sourdough bread for dipping.
Wine-infused Crab Chowder
Gently simmering white wine transforms this crab chowder into an elegant coastal comfort. Rich, creamy broth cradles sweet crab meat with subtle acidity. Perfect for chilly evenings when you crave something special yet simple.
Ingredients
– 2 tbsp unsalted butter
– 1 medium yellow onion, diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
– 1/4 cup all-purpose flour
– 1 cup dry white wine
– 4 cups seafood stock
– 2 cups heavy cream
– 1 lb lump crab meat
– 1 tsp Old Bay seasoning
– 1/2 tsp smoked paprika
– 2 tbsp fresh parsley, chopped
– Salt to taste
– Black pepper to taste
Instructions
1. Melt 2 tbsp unsalted butter in a large Dutch oven over medium heat.
2. Add 1 diced yellow onion and 2 diced celery stalks, sautéing for 5 minutes until translucent.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Sprinkle 1/4 cup all-purpose flour over vegetables, stirring constantly for 2 minutes to cook out raw flour taste.
5. Pour in 1 cup dry white wine, scraping bottom of pot to lift browned bits.
6. Gradually whisk in 4 cups seafood stock until smooth.
7. Bring mixture to a simmer, then reduce heat to low and cook uncovered for 15 minutes.
8. Stir in 2 cups heavy cream, 1 tsp Old Bay seasoning, and 1/2 tsp smoked paprika.
9. Gently fold in 1 lb lump crab meat, being careful not to break up large chunks.
10. Heat through for 5 minutes without boiling to prevent curdling.
11. Season with salt and black pepper to taste.
12. Stir in 2 tbsp chopped fresh parsley just before serving.
Buttery richness balances the wine’s bright acidity in every spoonful. Serve in hollowed sourdough bowls for dramatic presentation, or pair with crusty bread for dipping. The chowder thickens beautifully upon standing, making it ideal for make-ahead meals.
Mediterranean Crab Chowder with Sun-dried Tomatoes
Dive into this coastal-inspired chowder that combines sweet crab meat with Mediterranean flavors. Sun-dried tomatoes add depth while fresh herbs brighten each spoonful. This one-pot meal comes together quickly for weeknight dinners.
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion
– 2 cloves garlic
– 1/2 cup sun-dried tomatoes
– 4 cups fish stock
– 1 lb Yukon Gold potatoes
– 1 cup heavy cream
– 1 lb lump crab meat
– 1/4 cup fresh parsley
– 1 tsp smoked paprika
Instructions
1. Heat 2 tbsp olive oil in a large Dutch oven over medium heat for 2 minutes.
2. Dice 1 medium yellow onion and sauté until translucent, about 5 minutes.
3. Mince 2 cloves garlic and cook for 30 seconds until fragrant.
4. Chop 1/2 cup sun-dried tomatoes and add to the pot.
5. Pour in 4 cups fish stock and bring to a simmer.
6. Peel and cube 1 lb Yukon Gold potatoes into 1/2-inch pieces.
7. Add potatoes to the simmering stock and cook for 15 minutes until fork-tender.
8. Stir in 1 cup heavy cream and 1 tsp smoked paprika.
9. Gently fold in 1 lb lump crab meat to avoid breaking up lumps.
10. Simmer for 5 minutes until crab is heated through.
11. Chop 1/4 cup fresh parsley and stir in just before serving.
Rich, creamy broth coats tender potatoes and sweet crab chunks beautifully. The sun-dried tomatoes provide chewy texture and concentrated umami flavor. Serve with crusty bread for dipping or top with extra fresh herbs for brightness.
Zesty Lime and Cilantro Crab Chowder
Creamy, tangy, and packed with fresh flavors, this crab chowder delivers restaurant-quality results with minimal effort. Combining tender crab meat with zesty lime and aromatic cilantro creates a vibrant bowl that’s perfect for any season. The bright citrus notes cut through the rich base for a perfectly balanced soup.
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion
– 2 celery stalks
– 3 garlic cloves
– 4 cups chicken broth
– 2 cups heavy cream
– 1 lb lump crab meat
– 1/4 cup fresh lime juice
– 1/2 cup fresh cilantro
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
2. Dice 1 medium yellow onion and 2 celery stalks into 1/4-inch pieces.
3. Sauté onion and celery in the hot oil for 5 minutes until translucent and softened.
4. Mince 3 garlic cloves and add to the pot, cooking for 1 minute until fragrant.
5. Pour in 4 cups chicken broth and bring to a boil over high heat.
6. Reduce heat to medium-low and simmer for 10 minutes until vegetables are tender.
7. Stir in 2 cups heavy cream and heat until steaming but not boiling.
8. Gently fold in 1 lb lump crab meat, being careful not to break up large chunks.
9. Add 1/4 cup fresh lime juice, 1/2 cup chopped fresh cilantro, 1 tsp salt, and 1/2 tsp black pepper.
10. Simmer for 3 more minutes until heated through, then remove from heat.
What makes this chowder exceptional is the contrast between the rich, creamy base and the bright, acidic lime that cuts through each spoonful. The crab remains tender and distinct, while the cilantro adds fresh herbal notes that complement the seafood perfectly. Serve it with crusty bread for dipping or top with extra cilantro and a lime wedge for added zing.
Conclusion
Whether you’re craving creamy New England-style or spicy Manhattan versions, these 28 crab chowder recipes offer the ultimate comfort food experience. We hope you find your new favorite bowl of warmth! Don’t forget to share which recipe you loved most in the comments below and pin this collection to your Pinterest boards for your next cozy cooking adventure.
