Blog

Sweetwater’s on the River: Dungeness Crab Chowder Recipe

It’s that time of year again, soup season. While some crave the sweet childhood memories brought on by a bowl of chicken noodle soup, or the hearty goodness that comes from a bite of minestrone. We at the Valley River Inn prefer to enjoy the amazing soup created by our culinary staff, which is the Dungeness crab chowder. A staple here at the Hotel we wanted to share our recipe with you.

Sweetwater’s Dungeness Crab Chowder Recipe

  • 6oz. Dungeness crab (flaked)
  • 1/4lb. Bacon (diced)
  • 1 cup yellow onion (diced)
  • 1 cup celery (diced)
  • 1 cup new potatoes (diced)
  • 3oz. butter
  • 1/4tsp. dried basil
  • 1 tbsp. chopped garlic
  • ¼ tsp. thyme
  • 1 bay leaf
  • 1/3 cup flour
  • 1 pint clam juice
  • 1 quart heavy cream
  • 8oz. milk
  • Tabasco
  • Salt and pepper

Heat a 2-quart sauce pot over medium heat. Cook bacon until crisp. Add butter, onion, celery and garlic. Reduce heat and cook until onions are translucent.

Stir in flour and cook about 3 minutes. Add clam juice, cream, milk, dry spices and potatoes. Bring to a slow simmer. Cook until potatoes are cooked through. Taste and adjust salt, pepper, and tabasco. Add crab just before serving. Garnish with lemon slices. 

Back to BlogPost A Comment
Comments (0)

Post Your Comments

To post a comment, type your comment and select Post Comment at the bottom of the form; after being approved your comment will appear directly underneath the post you replied to. Your email address will not be posted.

Sign up for information on dining, special events, and more!

close
Experience Destination Hotels & Resorts