• Servings 3 1/2 quarts
  • Prep 15 min
  • Cook 10-15 min
  • Cuisine
  • Skill Level

Chesapeake Bay Crab Chowder


  • 2 lbs lump crabmeat, picked over
  • 4 cups fish, shrimp stock or clam juice or a combination of the three
  • 3 cups milk
  • 1 cup half and half
  • 1 and 1/2 cups celery, chopped
  • 2 cups onion, chopped
  • 1 tbs fresh parsley chopped
  • 1 stick unsalted butter
  • 1 tbs Old Bay seasoning
  • 1 tbs Worcestershire sauce
  • 4 cups diced potatoes
  • 1/4 cup salt pork, diced
  • Kosher salt and white pepper to taste
  • In a large saucepan or stockpot add the salt pork and saute for about 5 minutes.
  • Add the onions and celery and continue to saute for another 3-4 minutes.
  • Add the fish or shrimp stock, add the potatoes and simmer for about 10 minutes or until almost tender .
  • Add the milk and half and half and butter and continue to simmer. Do not boil.
  • Add the Worcestershire, Old Bay.
  • Taste for seasoning and reason with salt and white pepper if necessary.
  • Add the crabmeat and warm through, stirring gently so as not to break up the lumps.
  • Serve hot and garnish with parsley.

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