She-Crab Chowder

She-Crab Chowder


(1 vote) 5 1

A thick and creamy soup that will comfort you to your soul!

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seattle, wa


  • 4 Tbs. butter
  • 1/4 C. flour
  • 4 C. milk
  • 2 C. white crab meat, fresh or canned
  • 1 15 oz. can whole corn, drained
  • 1/4 C. red onion, chopped
  • 1/2 lb. bacon, fried until crisp
  • 1 1/2 C. potatoes, diced
  • 1/4 tsp. freshly ground black pepper
  • 1/4 tsp. mace
  • 1/2 tsp. salt
  • 4 Tbs. dry Sherry
  • 1/2 C. heavy cream, whipped

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In a large skillet, cook the bacon until crisp, remove from pan and set on plate, drain most of the grease from the pan. With remaining grease, about 2 Tbs., cook diced potatoes and red onion until tender, about 12 minutes, set aside. In a Dutch oven over medium-high heat, melt butter and blend with flour until smooth. While stirring constantly, add the milk slowly. Then add the cream, corn, bacon, onion and potatoes. Stir in the crab plus all of the seasonings, except the Sherry and cream. Cook over low heat for 20 minutes, being careful not to boil. Stir in the Sherry. Remove from heat and serve, topping each serving with a dollop of the whipped cream.

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