It's no overstatement to say how good this creamy, rich and delicious Crab Potato Chowder is. A perfect fuel during cold evenings is a big bowl of piping hot chowder as part of our hearty dinner during fall/ winter. The garlic and mushroom combined flavors seems to pop on your tongue as you sip. This soup recipe saves you the hassle of making the broth and doesn't require extra time of your work; hence its almost an instant soup method.
Additional options for vegetarians to name a few are sweet corn, leeks and celery. I like my chowder paired with homemade dinner biscuits. Let's jump straight into the recipe to prepare and relish this Crab Potato Chowder.
- Crab meat is usually cooked, if using fresh crab, boil the crab with its shell and peel to add to your soup.
- Add crab meat as your last step to avoid over cooking as they tend to break apart in your soup as you keep stirring.