This Virginia Crab Chowder is a flavor-packed dish that’s super easy to make. Using fresh crab meat and garden fresh vegetables creates a savory, creamy broth that’s hard to put into words! The Old Bay seasoning provides a unique Eastern Shore touch. This chowder is perfect for impressing guests or just enjoying a cozy family meal.
Easy Virginia Crab Chowder Recipe
Ingredients
- 2 tbsp unsalted butter
- 1 onion, medium,
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 1 cup chopped bell peppers (mix of red, yellow, and green)
- 1 ib russet potatoes, diced
- 1 tsp Old Bay Seasoning (add more to taste)
- ¼ tsp paprika
- ½ tsp thyme leaves, fresh or dried
- 1 bay leaf
- 4 cup vegetable broth or seafood stock
- 1 cup heavy cream
- 2 cups fresh sweet corn kernels (or frozen)
- 1 lb jumbo lump crab meat
- salt and pepper, to taste
- fresh parsley for garnish
- oyster crackers
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, celery, and bell peppers. Cook until the vegetables are softened, about 5-7 minutes.
- Add the garlic and cook for another 1-2 minutes until fragrant.
- Stir in the diced potatoes, Old Bay Seasoning, paprika, thyme, and bay leaf. Cook for about 2 minutes, stirring constantly.
- Pour in the vegetable broth or seafood stock and bring the mixture to a simmer. Reduce the heat to low and let it cook for about 15 minutes, or until the potatoes are tender.
- Using a blender or immersion blender, blend about 1/3 of the soup to thicken it, then return it to the pot.
- Stir in the heavy cream and corn. Cook for another 5 minutes, until the corn is tender.
- Gently fold in the crab meat, and cook until it's heated through. Season with salt and freshly ground black pepper to taste.
- Serve the chowder hot, garnished with fresh chopped parsley and oyster crackers.
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FAQ
Yes, you can use canned crab meat if fresh isn’t available. Just make sure to thoroughly drain it before adding it to the chowder to prevent excess liquid from altering the consistency and taste of your soup.
If you don’t have Old Bay, you can make a substitute by mixing together 1 tbsp celery salt, 1/4 tsp paprika, 1/8 tsp black pepper, and a pinch each of ground dry mustard, mace, cinnamon, cardamom, allspice, clove, and ginger.
Yes. This chowder can be made ahead of time and it reheats well. However, add the crab just before serving to prevent it from becoming overcooked. Store the chowder in an airtight container in the refrigerator and eat within 3-4 days.
Yes, but it’s advisable to do so without the cream and crab. Add these ingredients when you reheat the soup to maintain the best texture and flavor.
