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–+ servings
A wintry Dungeness crab chowder made with leeks, rutabagas, turnips, and fresh herbs.
Print Recipe
Winter Vegetable Dungeness Crab Chowder
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
 

A Dungeness crab chowder that highlights winter vegetables and celebrates the flavors of the season. Though this chowder is made with Dungeness crab meat, King or Snow crab meat would be a fine substitution. Some delicacy of flavor is lost in pre-packaged crab meat, but it can definitely be used here if you need to save a little time.

Recipe Type: Soup
Makes: 4 generous servings
Author: Elizabeth Stark
Ingredients
  • 2 pounds Dungeness crab meat from 2 - 3 whole crabs
  • 4 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 1 leek cleaned well and finely chopped
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/2 teaspoon fresh ground white pepper, plus more to taste
  • 2 small rutabagas, cut into a 1/2-inch dice
  • 2 small turnips, cut into a 1/2-inch dice
  • 2 bay leaves, preferably fresh
  • 2 tablespoons thyme leaves
  • 1/2 cup dry white wine
  • 1 quart Imagine® Organic Free Range Chicken Broth (32-ounces)
  • 2 tablespoons sherry vinegar
  • 1/2 cup cream or half and half
Instructions

  1. First, steam Dungeness crab according to these instructions. If using pre-cooked, frozen crab, store on ice in the fridge and cook within 1 day of purchase. Break crab apart and remove all of the meat. Set aside in the fridge while you prep the rest of the soup.

  2. Melt butter in a large soup pot or Dutch oven over medium heat. Add onion, leek, and celery, along with 1/2 teaspoon each sea salt and pepper. Cook, stirring often, 7 - 10 minutes. Make sure vegetables don't brown; adjust heat as needed. Add rutabagas and turnips, and cook, stirring often, 10 minutes more. Add herbs and white wine; cook 3 minutes, stirring to dislodge any brown bits. Stir in broth, bring mixture to a gentle boil, and then turn heat down to a simmer. Cook 15 minutes. Add crab meat and cook 5 minutes more. Finally, stir in sherry vinegar and cream or half and half. Warm over low heat. Taste, and add sea salt or pepper as needed. You may also want to add an extra splash of wine or sherry vinegar to balance sweetness.
  3. Ladle into bowls and serve immediately.
  4. If reheating, warm soup slowly over medium-low heat so as not to overcook the crab.