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–+ servings
Photo shows seafood chowder with gluten free sourdough bread.
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5 from 1 vote

Seafood Chowder With Fresh Dungeness Crab

When crab season comes around in Northern California we are looking for everything we can make with it. This seafood chowder was a hit with the one in our home who doesn't even like crab! A thick, rich chowder brimming with seafood and flavor. You can use any seafood you like in this recipe.
Prep Time30 minutes
Active Time45 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: Gluten Free
Keyword: Dungeness
Yield: 6 Servings
Calories: 462kcal
Author: 2 Cooks in the Kitchen

Materials

  • 4 Slices of Bacon cut into 1/2 inch pieces.
  • 1 Onion diced
  • 2 Celery Ribs diced.
  • 1 1/2 Pounds Red Potatoes diced.
  • 5 Cloves of Garlic ground.
  • 1/2 teaspoon Salt.
  • 1/2 teaspoon Black Pepper.
  • 1/3 Cup Gluten Free Flour.
  • 4 Cups Crab Broth or Chicken Broth.
  • 2 Tablespoons Thyme Leaves.
  • 2 Bay Leaves.
  • A Pinch of Saffron Threads.
  • 1/2 teaspoon Old Bay Seasoning.
  • 1 1/2 Pounds Red Potatoes diced.
  • 1/2 Pound White Fish cut into cubes.
  • 1/2 Cup Bay Shrimp.
  • 5 Large Shrimp cut into bite size pieces.
  • 1/4 Cup Parsley chopped.
  • 1/2 Pound Fresh Dungeness Crab crumbled.
  • 1 Cup Heavy Cream

Instructions

  • In a large stockpot, cook the bacon for 7 minutes.
  • Add the onion and celery. Cook for 3 minutes.
  • Add garlic, salt and pepper.
  • Sprinkle the flour over the mixture and stir it in thoroughly.
  • Add one cup of crab broth 1/4 cup at a time. Stir until all liquid is absorbed before adding the next 1/4 cup.
  • Add a second cup of crab broth 1/3 cup at a time, stirring until moisture is absorbed.
  • Add a third cup of crab broth and stir until there are no lumps.
  • Stir in the fourth cup of crab broth.
  • Add Thyme, Bay Leaves, Saffron and Old Bay Seasoning.
  • Add the potatoes. Turn the heat to low and let cook, covered, for 15 minutes.
  • Raise the temperature a little and add the fish. Cook for 5 minutes
  • Add the shrimp. Cook for 3 minutes.
  • Stir in the Parsley, Crab and Cream. When the chowder is hot it is ready to serve.

Nutrition information below may not be exact. Consult a dietician if you have allergies or reaction to foods.

Notes

Save the shells when you pick the crab. Put them in a stockpot with onion, celery and carrots. Boil for 3 or 4 hours and you have crab broth. It really elevates this dish.

Nutrition

Serving: 1Bowl | Calories: 462kcal | Carbohydrates: 47g | Protein: 29g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 141mg | Sodium: 1092mg | Potassium: 1491mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1040IU | Vitamin C: 30mg | Calcium: 126mg | Iron: 3mg