Ingredients with Measurements:
- 1 lb lump crab meat
- 4 slices bacon, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 potatoes, peeled and diced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 can (14.5 oz) diced tomatoes
- 1 can (4 oz) diced green chilies
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
2. In the same pot, sauté the onion and garlic until softened.
3. Add the diced potatoes, chicken broth, diced tomatoes (with juice), and green chilies. Bring to a boil and then reduce heat to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
4. Using an immersion blender or regular blender, puree the soup until smooth.
5. Add the heavy cream, lump crab meat, paprika, cayenne pepper, and salt and pepper to taste. Stir to combine and heat until the crab is warmed through.
6. Ladle the soup into bowls and garnish with the crispy bacon and chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Cook over medium heat until boiling, then reduce heat to a simmer.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 20g
Protein: 27g
Sodium: 900mg
Substitutions for ingredients:
- Instead of lump crab meat, you can use canned crab meat or imitation crab meat.
- Instead of bacon, you can use diced ham or pancetta.
- Instead of chicken broth, you can use vegetable broth or seafood broth.
Variations:
- For a milder version, omit the cayenne pepper.
- For a creamier version, add more heavy cream.
- For a thicker version, add more potatoes.
Tips and tricks:
- Be sure to pick through the crab meat to remove any shells.
- To make the soup spicier, add more cayenne pepper or diced jalapeños.
- Serve with crusty bread for dipping.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over medium heat until warmed through.
Presentation ideas:
Serve the soup in a large bowl with a ladle for serving.
Garnishes:
Garnish with crispy bacon and chopped fresh parsley.
Pairings:
Serve with crusty bread and a side salad.
Suggested side dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or heavy cream.
- If the soup is too thin, puree more of the potatoes.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
- Store any leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Chowder originated in the Northeastern United States in the early 18th century.
Flavor profiles:
This spicy crab chowder is creamy, savory, and slightly spicy.
Serving suggestions:
Serve the soup in a large bowl with a ladle for serving.
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