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Rich and creamy, Dungeness Crab & Corn Chowder is a Pacific Northwest favorite with lump crab meat, sweet corn, creamy red potatoes and fresh tarragon.
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Dungeness Crab & Corn Chowder

Rich and creamy, Dungeness Crab & Corn Chowder is a Pacific Northwest favorite with lump crab meat, sweet corn, creamy red potatoes and fresh tarragon.
Prep Time5 minutes
Cook Time30 minutes
Course: Main Course, Soup
Cuisine: Soups, Stews, Chowders
Keyword: Chowder, Corn Chowder, Crab Chowder, Dungeness crab
Servings: 6

Ingredients

  • 2 strips thick cut bacon cut into lardons
  • 1/4 cup shallot minced
  • 1/2 cup butter
  • 1/2 cup flour
  • 4 cups seafood broth or chicken broth
  • 2 cups red or yellow creamer potatoes halved then sliced into 1/8 inch
  • 2 cups whole milk
  • 2 tsp. garlic minced
  • 1 cup corn fresh or frozen
  • 1 pound Dungeness crab
  • 1 sprig fresh tarragon stem removed

Instructions

  • Cook bacon lardons in soup pot over medium high heat, rendering all the fat until just crispy. Remove bacon from pot and set aside for garnish, leaving any grease in the pot.
  • Add butter to the pot. Once melted add shallot and sauté until softened. Add flour and stir to combine, cooking for about two minutes to ensure flour taste is cooked out.
  • Add broth, milk, potatoes and garlic. Simmer on medium low until potatoes are fork tender. Base should be thick and creamy now. Fold in corn, tarragon leaves and Dungeness crab. Continue to heat on medium low until crab is heated through. Ladle into bowls and garnish with reserved bacon.