Recipe courtesy of Christine Dryden

Chrissy's Crab Chowder

  • Level: Easy
  • Total: 1 hr
  • Prep: 20 min
  • Cook: 40 min
  • Yield: 6 to 8 servings
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1 yellow onion, diced

2 stalks celery, diced

4 ounces (1 stick) butter

3/4 cup flour

10 slices bacon, soft cooked and chopped

5 medium potatoes, peeled, diced and par-boiled for about 5 minutes

1/4 cup chopped fresh parsley

1/4 teaspoon paprika

1/8 teaspoon garlic salt

1/8 teaspoon celery salt

1/8 teaspoon white pepper

1 teaspoon seafood seasoning

Salt and freshly ground black pepper

1 quart milk

1 pint heavy cream

1 can corn

1 pound Maryland blue crabmeat


  1. In medium soup pot, saute the onion and celery on medium heat, with butter, until translucent, about 2 minutes. Turn heat to low, add flour, and mix well until pasty. Using a whisk, stirring slowly, add soft cooked bacon, diced cooked potatoes, parsley, paprika, garlic salt, celery salt, white pepper, seafood seasoning, and salt and pepper, to taste. Mix, and then slowly add the milk and cream, stirring constantly. Add the corn, and finally, gently fold in the crabmeat. Stir slowly. Serve hot.

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