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.
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.