Crab Chowder


I’m happy to report that so far my weekly soup challenge is successful!  Woah, I just realized I already transformed my soup-a-week goal into a challenge?! I think I’m on the challenge train.  Anywho, I grew up eating this chunky crab chowder.  This recipe actually comes straight from Momma Schu.  She has been dubbed the soup queen many times in the past.  Years ago, she would stir up soups for soccer concession stands, pot lucks and get-togethers.  My job usually consisted of unwrapping the bouillon cubes, but I get a sense that this is where my love of cooking came from.  Thanks for that Momma Schu and with no further ado, I present you with the yummiest crab chowder.


Crab Chowder

Crab Chowder


  • 4 tablespoon olive oil
  • 1 onion, chopped
  • 3 celery ribs, chopped
  • 1 sweet red pepper, chopped
  • 2 carrots, chopped
  • 5 potatoes, peeled and diced
  • 1 can diced tomatoes
  • 1 can tomato paste
  • 1 lb. fresh crab meat
  • 2-3 cups heavy whipping cream
  • chicken or vegetable bouillon to taste
  • pinch of salt and pepper
  • handful of oyster crackers


  1. Warm olive oil in a big soup pot.
  2. Add the onion, celery, red pepper, and carrots. Sauté until soft. Throw in a pinch of salt and pepper.
  3. Add the potatoes and cover with water. Add chicken or vegetable soup base to taste. Cook on medium high till potatoes are soft.
  4. Add diced tomatoes, tomato paste, and crab meat.
  5. Turn down the heat. After a few moments, when the soup cools enough to not curdle the cream, add 2-3 cups of heavy whipping cream.
  6. Slowly bring heat to desired serving temperature.
  7. Serve with oyster crackers and a dash of pepper.


If you are far from the ocean and wondering what crab meat to buy, we usually go with this.  On that note, have you ever gone crabbing?  As I grow older and realize that I’ve had slightly different opportunities than others, I come to appreciate them more and more.  I didn’t realize that other kids weren’t hauling in crabs from the side of the boat every summer.  Crabbing is relatively easy if you’re in a good spot.  All you need to do is tie a string around a raw chicken neck, attach a couple sinkers, drop it in the water and wait.  When you feel a little tug, you pull the line up hand over hand ever soooo slowly.  When the crab and bait are almost at the surface, you scoop them up with a fishing net.  It’s that easy! Like I said though, you have to go find a good spot.  So if you visit the beach next summer, talk to some locals and ask where they go crabbing.  They might not tell you, maybe they’ll tell you a fake spot, or who knows, maybe the crabs are so abundant that you can go crabbing right off the dock.  If you ever get the chance, this is me telling you to try it.  You’ll have fun.

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One thought on “Crab Chowder

  1. This looks so good, I think it shall be my “healthy” dish for the Super Bowl feast. Cause soup is always healthy, right?

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