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. 

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