Creamy Crab Chowder

I’m a soup person.. ALL THE WAY! Y’all know this already. What some of you may not know is that I’m transitioning to a pescatarian lifestyle . It’s been a struggle, however I’m slowly but surely going to get there eventually.

Having to cook so many different things for people, and for my family – It’s a little hard to stay committed solely to seafood when everyone wants beef, chicken, bacon, etc. The struggle of will power. However I’m no going to beat myself up about it, I’m going to just keep taking this journey one step at a time.

One of my favorite seafood dishes I’ve made so far is this amazing crab chowder. One: I love soup. Two: I love crab! Which only makes since that this would be my favorite dish. and guess what…..

That’s right! It’s easy to make!! yaaayyy!

I made this soup a while back and was so impressed with how quick and easy it was. I just knew I had to make it again so that I could share it with you all. You absolutely have to try this recipe. If you’ve never made soup from scratch before, this one is too easy not to try.

Creamy Crab Chowder

  • Servings: 4-6
  • Difficulty: easy
  • Print

– 2 Tbsp. Butter
– 1 1/2 C Onions, diced
– 1 1/2 C Celery, diced
– 2 Tbsp. Garlic, minced
– 2 C Sweet Potatoes, diced
– 3 Tbsp. Smoked Paprika
– 1/4 C Flour
– 2 C Seafood Broth or Water
– 1 tsp. Sage
– 1 tsp Parsley
– 1/4 tsp Nutmeg
– 1 C Frozen Whole Kernel Corn, thawed
– 2 1/2 C Heavy Cream or Coconut Milk
– 3 C Crab Claw Meat
salt & pepper, to taste
In a heavy bottom pot, melt butter over medium high heat.
Sauté onions, celery, and garlic for 1-2 mins. Season with salt and pepper. Add sweet potatoes, season with paprika and sauté for about 3-4 mins.
Sprinkle with flour, sauté, then add broth or water. Let simmer for about 2-4 mins. Season with sage, parsley, and nutmeg. Simmer for about 2 mins, then add corn. Simmer.
Next, add cream and let simmer for another 2-3 mins.
Add crab meat, cook for an additional 2-3 mins.
Serve Hot.

Stay Feisty!


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