Best New England Crab Chowder Recipes

New England Crab Chowder w/ Nutmeg Croutons image

Provided by Nancy Allen @mawmawnan

Number Of Ingredients 13

1 medium all purpose potato, peeled & cubed (i use red )
2 medium carrots, chopped
2 clove(s) garlic, minced
5 - scallions, chopped
1 - rib celery, chopped
3 tablespoon(s) plus 4 tsp. butter, divided
3 tablespoon(s) all purpose flour
2 cup(s) chicken broth
1/4 teaspoon(s) white pepper, (preferably white)
3/4 teaspoon(s) nutneg, ( freshly grated gives best flavor)
2 slice(s) firm textured white bread ( you may want to double the amount of croutons)
2 cup(s) milk
2 cup(s) crabmeat, frozen

Steps:

In a large bowl, place the Peeled & cubed potato and chopped carrots. In a smaller bowl, put the minced garlic, chopped scallions & celery.
In a large saucepan, warm 3 tablespoons of butter over medium-high heat until it is melted. Add the garlic-scallion-celery mixture and saute, stirring until the scallions are wilted, about 2 minutes.
Stir in flour and cook, until the flour is no longer visible, about 1 minute. Slowly pour in the chicken broth, stirring constantly. Bring the mixture to a boil and then add the potato, carrots, pepper and 1/4 tsp. nutmeg. Let mixture return to a boil, then reduce the heat to medium-low, cover and simmer until the potatoes are tender, about 15 minutes.
Meanwhile, drain the crabmeat and pick out any pieces of shell or cartilage. Toast thr bread.
In a small saucepan or skillet, combine the remaining 4 tsp. butter with the remaining 1/2 tsp. nutmeg and cook over low heat until fragrant, about 1 minute. Brush the toast with the nutmeg butter and cut into triangles.
Increase the heat under the soup to medium-high and bring to a boil. Add the crab, and milk, and cook until just heated through, about 3 minutes. Serve the soup with the nutmeg croutons.

New England Crab Chowder image

Provided by @MakeItYours

Number Of Ingredients 14

8 oz. Crab Classic, Flake or Leg Style
1 yellow onion julienne
1/2 lb. bacon julienne
1 lb. baking potato diced- leave skin on for
rustic appearance. Be sure to rinse in
water and hold in a bowl of water so
not to turn brown.
2 tbsp. flour
3 cups fish stock - low sodium store bought/
clam broth can be used.
3 cups heavy whipping cream
1 pinch cayenne pepper
1 laurel leaf
kosher salt and table ground black pepper

Steps:

Lightly chop pieces of Crab Classic. Use a thick bottom pot so you will not scorch the cream while cooking. Render the bacon until the julienne pieces are crisp. Remove bacon pieces from rendered fat and reserve for later use. Add the julienne onions and cook until caramel in color. Add the flour to the cooked onions, stir and allow the onion flour mixture to cook for 1 minute. Be sure that all the flour is incorporated and no lumps are present. Add the cayenne pepper and stir. Add the fish stock and bring to a boil stirring until thickened. Once at a boil reduce heat to simmer, add heavy cream and drained potatoes. Add laurel leaf and simmer until potatoes are tender and soup has thickened. Add half the bacon crisps and the Crab Classic to the soup. Allow to heat through. To serve, place in favorite bowls and garnish with remaining bacon crisps and thick slices of crusty artisan bread slices.