Creamy Crab Chowder

Name: Creamy Crab Chowder
Ingredients: 2 Tablespoons Salted Butter; 8 ounces, weight Cremini Mushrooms, Thinly Sliced; 3 cloves Garlic, Minced; 1 whole Red Bell Pepper, Seeded And Diced Small; 1 whole Onion, Diced Small; 1 whole Tomato, Diced Small; 1 Tablespoon Tomato Paste; 1 pound Lump Crab Meat; 2 Tablespoons White Wine; 1 teaspoon Old Bay Seasoning; 1/2 teaspoons Dried Parsley; 1 pinch Salt; 2 pinches Saffron; 1 pinch Crushed Red Pepper; 1 quart Chicken Stock; 1/2 cups Heavy Cream; Garlic Croutons, For Garnish

17 ingredients

3 steps

Ingredients

2 Tablespoons Salted Butter
8 ounces, weight Cremini Mushrooms, Thinly Sliced
3 cloves Garlic, Minced
1 whole Red Bell Pepper, Seeded And Diced Small
1 whole Onion, Diced Small
1 whole Tomato, Diced Small
1 Tablespoon Tomato Paste
1 pound Lump Crab Meat
2 Tablespoons White Wine
1 teaspoon Old Bay Seasoning
1/2 teaspoons Dried Parsley
1 pinch Salt
2 pinches Saffron
1 pinch Crushed Red Pepper
1 quart Chicken Stock
1/2 cups Heavy Cream
Garlic Croutons, For Garnish

Directions

1

Get out a large Dutch oven and melt butter over medium high heat. Add mushrooms, garlic, bell pepper, onion, and fresh tomato. Let them get soft and fragrant for about 5 minutes. Scoop in tomato paste and let it cook with the veggies for another few minutes.
2

Add crab meat and white wine. Let wine cook off and crab meat marry with everything else for a couple of minutes. While it does, season everything with old bay, parsley, salt, saffron and pepper. Finally, pour in chicken stock and heavy cream. Give it all a good stir and turn the heat to low. Let the soup gently simmer for 45 minutes to an hour to really thicken and develop flavor. Stir it occasionally while it does.
3

Serve hot immediately with croutons on top for some crunch! Enjoy!