Crab Chowder

Course : Chowders
Serves: 12
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1 medium crab
1/2 cup brandy
1 cup white wine
8 cups clam juice
2 tablespoons parsley
4 piece bay leaf
1 tablespoons garlic
1/4 cup shallot
1 cup bacon
2 cups sweet onion
1 cup celery
1 tablespoons thyme
1 cup flour
3 cups cream
2 cups potato
1/4 teaspoon salt
1/2 teaspoon fresh ground white pepper

Preparation / Directions:

Combine crab, brandy, wine, clam juice, parsley, garlic, and shallots in a stockpot heat to a boil, skim, cover, reduce heat, and simmer for 15 minutes remove crab, cool slightly crack and remove crabmeat from shells, keeping pieces as large as possible strain the broth through a chinois or cheesecloth and reserve for the soup place bacon in a heavy bottomed pot, over a moderate flame heat and stir until fat is rendered and bacon is crisp add celery and onions heat and stir for 10 minutes, until tender stir in thyme and flour heat and stir for 5 minutes gradually stir in the reserved broth simmer for 20 minutes over a low flame add potatoes and heat thoroughly finish with cream season to taste with salt and white pepper serve hot, accompanied by tabasco sauce


Nutritional Information:

454 Calories (kcal); 25g Total Fat; (53% calories from fat); 13g Protein; 36g Carbohydrate; 78mg Cholesterol; 1072mg Sodium

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