Dungeness Crab Chowder

A flavorful bowl of crab chowder with crusty bread and a leafy salad on the side is so heart warming on cold winter night. I love crab chowder with fresh dungeness crab that tastes absolutely out of this world! It is bit time consuming but well worth it. It's simple and great for family supper. I bought two fresh steamed dungeness crab from the Asian super market to skip the cooking part at home. I patiently de-shelled crabs for 45 minutes and I got almost 2 cups crab meat. It wasn't that complicated. The best part of home made chowders is more satisfaction with the quality than restaurant made and if you have a strong aversion to salt pork/bacon, this recipe is a keeper. 

Hearty chowders are filling, delicious and so comforting any time of the year. Chowder is milk based thick consistency stew made with seafood, potatoes, onions, salt pork and other seasonings. The most popular chowder in America is Clam Chowder often served in a sourdough bread bowls, especially in San Francisco. Chowder derived from the Latin word calderia, which meant a large cooking pot. To learn history of chowder visit What's cooking America.

I don't make chowder too thick as traditional version. I use mostly 1% milk to make it hearty, tapioca flour as thickener and some veggies without going over board. Use more cream for thicker consistency. This is a gluten free, grain free, soy free recipe and it makes about 5 1/2 cups of soup. It's simply delicious! Serve as with crusty bread or crackers.

Ingredients~
2 cups fresh steamed  Dungeness crab meat (save some claw meat for garnishing)
1 1/2 cup diced potato
1/2 cup chopped yellow pepper or carrots
1/2 cup chopped celery
1/3 cup frozen or fresh green peas
1/2 cup chopped onion
1 tsp minced garlic
1 cup half/half milk
3 cups 1% milk
1 tsp oil
1 tsp butter
1 bay leaf
1/2 tsp salt or as per taste
1/8 tsp freshly ground black pepper
1/4  tsp dried parsley
1/8 tsp dried thyme
2 tsp tapioca flour
1/2 cup white wine

Method~

If you are using fresh steamed crab turn the crab up side down. Break claws, knuckles and legs. Hold top and bottom shells and gently break. Remove gills. Scoop out all white meat with a crab pick or a fork. Gently break claws with the back of a heavy knife without smashing it. Carefully remove meat from the shells.

Heat oil and butter in a medium heavy bottomed saucepan on medium heat. Add potatoes, celery, onion, garlic, black pepper, salt and bay leaf. Saute for 2-3 minutes. Reduce heat to low, cover and cook for 8-10 minutes or until potatoes are tender. Sprinkle with tapioca flour, stirring constantly. Saute till raw flour smell goes away. Pour wine and cook for 3-4 minutes. Stir in half/half milk and 1%milk; cover and bring to the boil.

When chowder is bubbly add crab meat and cook till crab is heated through for 2 minutes. Sprinkle dried parsley and thyme and give it a gentle stir. Taste and season with salt and pepper if needed. Let it cool for a while. Ladle soup into soup bowls. Top with saved crab claws and fresh parsley. Serve with crackers or crusty bread. This recipe serves up to four people. Enjoy!

Happy Cooking!