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Dungeness Crab Chowder


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  • 2 tablespoons vegetable oil
  • 1 cup diced red bell pepper
  • 1 cup diced green bell pepper
  • 4 cups corn kernels, fresh or frozen
  • 1 teaspoon finely-chopped garlic
  • 1 teaspoon fresh thyme
  • 1 tablespoon ground cumin
  • 1 cup diced scallions
  • 4 cups chicken stock hot
  • 1/4 cup cornstarch mixed with
  • 3 tablespoons cold water
  • Tabasco sauce to taste
  • 2 cups cooked Dungeness crab meat
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 8


Step 1

Heat the oil in a 5 quart stockpot over medium heat. Add the peppers and corn and saute for 2 minutes over high heat. Add garlic, thyme and cumin; saute for 2 minutes.

Add scallions and saute for another minute. Add hot chicken stock and cornstarch mixture. Reduce the heat to medium and simmer for 2 minutes.

Season the chowder with Tabasco to taste, then add the cooked crabmeat. Season to taste with salt and pepper. Garnish the individual servings with chopped scallions.

This recipe yields 8 servings.

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