Dungeness Crab Chowder: A Classic Recipe with a Twist

May 08, 2023

Dungeness Crab Chowder

Dungeness crab chowder is a classic recipe that's perfect for warming up on a chilly day. This version of the recipe adds a twist with the addition of bacon and corn, making it a hearty and satisfying meal. Here's how to make it:

Ingredients:

• 1 pound Dungeness crab meat
• 4 slices bacon, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups corn kernels
• 2 cups diced potatoes
• 2 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon and set it aside.

2. In the same pot, add the chopped onion and minced garlic. Cook until the onion is soft and translucent.

3. Add the corn kernels and diced potatoes to the pot. Pour in the chicken broth and bring to a boil. Reduce heat to low and let simmer until the potatoes are cooked through.

4. Add the Dungeness crab meat, heavy cream, and butter to the pot. Stir gently to combine.

5. Season the chowder with salt and pepper to taste. Simmer for an additional 10 minutes until the crab meat is heated through.

6. Ladle the chowder into bowls and top with the crispy bacon.

FAQs:

Q: Can I use canned crab meat for this recipe?

A: Fresh Dungeness crab meat is best for this recipe, but if you can't find it, you can use canned crab meat. Make sure to drain it before adding it to the chowder.

Q: How long will leftovers last?

A: Store leftovers in an airtight container in the refrigerator for up to three days.

Q: Can I freeze this chowder?

A: Unfortunately, this chowder does not freeze well due to the dairy content. It's best to enjoy it fresh or as leftovers within a few days.

Conclusion:

Dungeness crab chowder is a classic recipe that's perfect for warming up on a chilly day. This version of the recipe adds a twist with the addition of bacon and corn, making it a hearty and satisfying meal. Using fresh Dungeness crab meat is best for this recipe, and the chowder is best enjoyed fresh or as leftovers within a few days. Serve it with crusty bread and enjoy!

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