Easy Virginia Crab Chowder Recipe
This Virginia Crab Chowder combines crab meat, vegetables, and a seasoned, creamy broth. The addition of Old Bay brings a traditional flavor. The recipe is straightforward, delivering a hearty, seafood-rich chowder.
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.