Crab Cake Chowder
Try this Crab Cake Chowder recipe, or contribute your own.
Try this Crab Cake Chowder recipe, or contribute your own.
- 2 t. olive oil
- 2 t. butter
- 3 t. flour
- 1 lb. crab meat (i used claw meat instead of lump)
- 1 1/2 c. onion chopped
- 1 1/2 c. celery chopped
- 1 1/4 c. bell peppers chopped (any color, i used red and orange)
- 1 lb. yukon gold potatoes washed and chopped into a small dice
- 1 1/2 t. salt
- 1/2 t. fresh ground black pepper
- 1/4 t. cayenne
- 2 t. old bay seasoning
- 2 t. worcestershire sauce
- 1/4 c. heavy cream
- 2 c. 2% milk
- 4 c. chicken stock
- 1/2 c. white wine
- 1 c. panko bread crumbs
- 1 t. fresh thyme chopped
- 1/4 t. old bay seasoning
- Carbohydrate 79.242587039 g
- Cholesterol 0 mg
- Fat 0.408233133 g
- Fiber 9.9790323562897 g
- Protein 9.162565874 g
- Saturated Fat 0.1179340162 g
- Serving Size 1 1 recipe (908g)
- Sodium 492.3115422 mg
- Sugar 69.2635546827103 g
- Trans Fat 0.0861825503 g
- Calories 349 calories
Step-by-step
- Add the olive oil to a large pot over medium heat.
- Add in the potatoes, onion, celery and bell peppers and stir.
- Season with salt, pepper, cayenne and the Old Bay.
- Let cook, stirring occasionally, for 15 minutes until the potatoes begin to get soft.
- Carefully pour in the wine and let it cook down for a minute.
- Next add in the chicken stock and the worcestershire sauce, stir and let simmer with the lid partially covered for 20 minutes.
- In a large bowl or measuring cup, combine the milk and the cream.
- Whisk the flour into the milk and cream mixture until it's well combined and there are no lumps.
- After the 20 minutes are up, remove the lid from the pot and stir.
- Slowly pour in the milk and cream mixture, whisking as you go.
- Bring the chowder back up to a boil and simmer, uncovered, for 15 minutes.
- While the soup is simmering, make the panko topping.
- Melt the butter in a skillet and then add the panko breadcrumbs, stirring to combine them with all the butter.
- Add in the fresh thyme and the Old Bay Seasoning and stir.
- Let cook for about 5 minutes, stirring, until the breadcrumbs toast and get brown in color.
- Remove to a bowl to cool.
- To serve, add a couple of large ladles of chowder to a bowl and top with the crispy panko topping.
A Cozy Night In: My Crab Cake Chowder Adventure
The aroma of simmering seafood and spices always takes me back to my grandmother's kitchen. She was a master of comfort food, and her chowders were legendary. This Crab Cake Chowder recipe isn't hers – it's my own adaptation, a blend of her techniques and my own culinary explorations. It's the kind of dish that warms you from the inside out, perfect for a chilly evening or a lazy weekend brunch. The creamy texture, the subtle spice, the satisfying crunch of the panko topping – it's a symphony of flavors and textures that's impossible to resist.
I love how versatile this recipe is. You can easily adjust the spices to your liking. Want it spicier? Add a little more cayenne. Prefer a milder flavor? Cut back on the Old Bay. The beauty of cooking is the ability to personalize each dish to suit your individual preferences. I often experiment with different types of crab meat – sometimes I use lump crab, other times claw meat. Both work wonderfully in this recipe, adding their unique texture and flavor to the chowder. And don't be afraid to get creative with the vegetables. While I typically use a mix of red and orange bell peppers, feel free to use any color you have on hand. The important thing is to have fun in the kitchen and let your culinary creativity shine through.
Beyond the Bowl: This Crab Cake Chowder isn't just a meal; it's an experience. Imagine yourself curled up on the couch with a steaming bowl, the scent of the chowder filling your home with warmth and comfort. It's the perfect companion for a good book, a movie night, or simply a quiet evening of reflection. It's the kind of dish that nourishes not just your body, but your soul. And that's what makes it so special.
Sharing the Joy: One of the greatest joys of cooking is sharing your creations with loved ones. This Crab Cake Chowder is a fantastic dish to serve at gatherings, potlucks, or family dinners. It's always a crowd-pleaser, and it’s a guaranteed way to bring people together over a delicious and comforting meal. The beautiful thing about food is that it transcends cultural boundaries, bridging gaps and fostering connections. A simple bowl of chowder can become a catalyst for laughter, stories, and cherished memories. It’s food, it’s family, it's love.
More Than Just a Recipe: This Crab Cake Chowder represents more than just a collection of ingredients and instructions. It’s a testament to the power of food to comfort, connect, and create lasting memories. It's a symbol of warmth, generosity, and the simple pleasures in life. The simple act of preparing a meal, the dedication and love poured into it, is just as important as the final product. It’s a dish that reflects the care and attention given during its creation – a perfect expression of culinary love.
A Culinary Journey: This isn't just a recipe; it's a journey. A journey into the heart of comfort food, where simple ingredients transform into something truly special. It's an invitation to slow down, to savor the moment, and to appreciate the small things in life. So, gather your ingredients, put on some music, and embark on this culinary adventure. You might just discover your new favorite comfort food. This Crab Cake Chowder is more than just a recipe; it’s a warm embrace in a bowl.
Serving Suggestions: Serve this Crab Cake Chowder with a crusty bread for dipping. A side salad or some roasted vegetables would also complement the chowder beautifully. And don’t forget a glass of your favorite wine – a crisp white wine would pair perfectly with this creamy, flavorful soup.
