Description
This creamy crab chowder made with sauteed onions, celery, garlic, and parsley is one of my family’s favorites.
Ingredients
- 2 tablespoons bacon grease
- 2 tablespoons butter
- 1 onion, finely chopped
- 1 stalk celery, finely chopped
- 1 tablespoon chopped fresh parsley
- 1 ½ cups chicken stock
- 1 quart heavy cream
- ½ teaspoon salt
- ½ teaspoon seasoned salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon chili powder
- ⅛ teaspoon dried dill weed
- 1 pinch white sugar
- 1 pinch cayenne pepper
- 1 pound fresh crabmeat
- 2 tablespoons all-purpose flour
- 1 tablespoon water, or as needed
- ¼ cup dry sherry (Optional)
Instructions
- Heat bacon grease and butter in a large pot over medium-high heat. Saute onion
- celery
- and parsley until onion is browned
- about 5 minutes. Reduce heat to medium and pour in stock. Slowly stir in cream
- salt
- seasoned salt
- pepper
- chili powder
- dill
- sugar
- and cayenne pepper. Add crab and simmer until flavors combine
- about 15 minutes.
- Mix flour with water in a small bowl and pour into the soup. Stir to thicken slightly. Add sherry just before serving.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 8