Creamy Crab Chowder


This creamy crab chowder made with sauteed onions, celery, garlic, and parsley is one of my family's favorites.

Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
8 servings


  • 2 tablespoons bacon grease

  • 2 tablespoons butter

  • 1 onion, finely chopped

  • 1 stalk celery, finely chopped

  • 1 tablespoon chopped fresh parsley

  • 1 ½ cups chicken stock

  • 1 quart heavy cream

  • ½ teaspoon salt

  • ½ teaspoon seasoned salt

  • teaspoon ground black pepper

  • teaspoon chili powder

  • teaspoon dried dill weed

  • 1 pinch white sugar

  • 1 pinch cayenne pepper

  • 1 pound fresh crabmeat

  • 2 tablespoons all-purpose flour

  • 1 tablespoon water, or as needed

  • ¼ cup dry sherry (Optional)


  1. Heat bacon grease and butter in a large pot over medium-high heat. Saute onion, celery, and parsley until onion is browned, about 5 minutes. Reduce heat to medium and pour in stock. Slowly stir in cream, salt, seasoned salt, pepper, chili powder, dill, sugar, and cayenne pepper. Add crab and simmer until flavors combine, about 15 minutes.

  2. Mix flour with water in a small bowl and pour into the soup. Stir to thicken slightly. Add sherry just before serving.

Nutrition Facts (per serving)

513 Calories
48g Fat
8g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 513
% Daily Value *
Total Fat 48g 61%
Saturated Fat 29g 147%
Cholesterol 221mg 74%
Sodium 621mg 27%
Total Carbohydrate 8g 3%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 14g
Vitamin C 4mg 20%
Calcium 141mg 11%
Iron 1mg 4%
Potassium 296mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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