Crab Chowder

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"This is the tastiest soup I've ever encountered and the only one I'll ever submit. For a thicker sauce use more cream and less milk."
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40 m servings 560 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 560 kcal
  • 28%
  • Fat:
  • 23.3 g
  • 36%
  • Carbs:
  • 52.2g
  • 17%
  • Protein:
  • 35.8 g
  • 72%
  • Cholesterol:
  • 160 mg
  • 53%
  • Sodium:
  • 883 mg
  • 35%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Melt butter in a large pot over medium heat. Cook and stir onion, celery, thyme, salt, and pepper in hot butter until onion and celery start to soften, about 5 minutes. Stir potatoes, milk, broth, cream, and clam juice into onion mixture. Bring to a simmer; cook until potatoes are soft, about 10 minutes.
  2. Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to pot and stir in crabmeat. Cook until soup is hot and crab is heated through, about 5 minutes. Season with salt and pepper.



Just made this tonight...Mr. P wolfed down 2 huge bowls, one straight after the other, and has already asked for it again. Made a couple of very small changes: used a hand blender to keep the ba...

Add some dill weed for nice flavour.

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