Welcome back, my lovely reader!
I absolutely love crab. It’s my favourite seafood. I will eat it hot or cold and plain… no clarified butter for me. No side dishes. Just crab. It gives me pleasure to crack the legs and pull the meat out in one huge chunk.
I remember years ago, when Steve was taking courses, when my best friend Jason would take me out for dinner at Red Lobster while we waited for Steve to be done. Jason would order his meal, something with meat, and I’d get two pounds of crab, hold the sides. He’d be done eating in maybe 20 minutes and he’d sit there and laugh at the methodical way I’d crack the legs, suck the juice out, and get every morsel of meat out of those shells. I’d wiggle with joy in my seat as I ate. And I’d take so long to finish. Ahh those were the days.
Then I went to San Francisco.
I had never had crab dishes like in San Francisco. Crab cocktails, crab Caesar salad, crab chowder… I thought I was in heaven!
Another place that has the best crab ever is down in Charleston, SC. I could eat She Crab Soup until I burst!
So this is my attempt to recreate Crab Chowder. I took one of my favourite potato soup recipes and adjusted it slightly to create quite a lovely chowder, if I do say so myself.
Can I just stop for a second and mention my Pampered Chef chopper? It’s one of my favourite kitchen gadgets. I’ve had it for years and I use it all the time. I used it to chop up the onion and garlic, to save time. I was hungry and wanted my crab chowder in my belly!
So, without further ado, here is the recipe!
- 1/2 package of bacon, diced, and 3 Tbsp reserved grease
- 2 lbs potatoes, diced
- 1/2 large white onion, chopped
- 4 cloves garlic, minced
- 1/4 cup flour
- 2 cups chicken broth
- 4 cups milk
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp white pepper
- 2 tsp Old Bay Spice
- Salt and pepper, to taste
- 1/2 cup cream
- 1/2 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 cup frozen corn, thawed
- 2 cans chunk crabmeat, drained
1. In a stockpot, cook your diced bacon until crispy. Remove from pot with slotted spoon and place on a plate; save it for the end. Save about 3 Tbs of bacon grease.
2. Cook onion until softened, about 5 minutes. Add garlic and cook 2 minutes, until fragrant. Add the flour and stir, cooking for 1 minute.
3. Add broth and stir until flour is incorporated. Then add potatoes, milk, paprika, garlic powder, white pepper, and Old Bay Spice. Stir. Bring to a boil and then simmer, covered for about 15 minutes, until potatoes are nice and soft. Stir every few minutes so it doesn’t burn.
4. Add the cream, sour cream, and cheese. Stir until blended. Add salt and pepper, to taste. Put in the corn and stir it around. Add the reserved bacon bits. Then add the crabmeat and stir carefully. Bring it up to heat and serve.