Written by Kate Tietje
This crab chowder recipe came to be for one reason — I love crab! Don’t get me wrong, clam chowder is good, but crab is just better (in my opinion). Cooked clams can get rubbery, while crab is almost always soft and easy to eat, so I prefer crab.
There are two great things about crab chowder — it’s nutritious and comes together quickly. It uses fish stock, raw milk, and crabs, which are very nutrient-dense foods. If you choose the navy bean flour, it can even be grain-free. Enjoy it!
Crab Chowder
Ingredients:
- 3 – 4 strips bacon, chopped
- 1 small onion, finely chopped
- 3 – 4 tbsp. butter
- 4 tbsp. flour (unbleached, sprouted, or navy bean)
- 3 cups fish stock (I used shrimp stock)
- 3 – 4 medium potatoes, chopped
- 1 tsp. sea salt
- 1/2 tsp. thyme
- Black pepper to taste
- 1 6-oz. can crab, drained
- 2 – 3 cups raw milk
- Green onions (optional)
Directions:
Step 1: First, saute your bacon until it’s mostly done.
Step 2: Add the butter (more or less, depending on how much grease your bacon has left) and let it melt.
Step 3: Add the onions and saute for a few minutes (until soft).
Step 4: Add your flour and stir until slightly thickened.
Step 5: Add your stock. Mine is a wonderfully rich shrimp stock. I made it earlier, but it is quick and simple! Use shrimp shells (and heads, if you have them), onions, carrots, and celery ends in water. Let it simmer for about 30 minutes, then strain. You could easily do this before making this soup since it goes quickly. Other fish stock takes about 4 hours; just use non-oily fish. Fish stock is rich in iodine, which most stock isn’t.
Step 6: Chop your potatoes before adding them to the soup, followed by the spices.
Step 7: Simmer on low-medium for about 30 minutes (until the potatoes are soft).
Step 8: Add your milk so that the soup is still very thick.
Step 9: Add the crab (it shouldn’t be in too long since it’s fully cooked already).
Step 10: Heat it through and serve. Top with green onions if desired.
Crab Chowder
Ingredients
- 3 - 4 strips bacon chopped
- 1 small onion finely chopped
- 3 - 4 tbsp. butter
- 4 tbsp. flour unbleached, sprouted, or navy bean
- 3 cups fish stock I used shrimp stock
- 3 - 4 medium potatoes chopped
- 1 tsp. sea salt
- 1/2 tsp. thyme
- Black pepper to taste
- 1 6- oz. can crab drained
- 2 - 3 cups raw milk
- Green onions optional
Instructions
- First, saute your bacon until it's mostly done.
- Add the butter (more or less, depending on how much grease your bacon has left) and let it melt.
- Add the onions and saute for a few minutes (until soft).
- Add your flour and stir until slightly thickened.
- Add your stock. Mine is a wonderfully rich shrimp stock. I made it earlier, but it is quick and simple! Use shrimp shells (and heads, if you have them), onions, carrots, and celery ends in water. Let it simmer for about 30 minutes, then strain. You could easily do this before making this soup since it goes quickly. Other fish stock takes about 4 hours; just use non-oily fish. Fish stock is rich in iodine, which most stock isn't.
- Chop your potatoes before adding them to the soup, followed by the spices.
- Simmer on low-medium for about 30 minutes (until the potatoes are soft).
- Add your milk so that the soup is still very thick.
- Add the crab (it shouldn't be in too long since it's fully cooked already).
- Heat it through and serve. Top with green onions if desired.
Yum! Looks so good and easy once you have the stock! I wonder about substituting smoked salmon for the crab (daughter’s allergic).
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