Creamy Imitation Crab Chowder
Dive into a rich, creamy bowl of this delightful chowder made with imitation crabmeat, designed to evoke the flavors of classic New England seafood dishes. In this version, frozen imitation crabmeat takes center stage, offering a budget-friendly alternative that doesn’t compromise on taste. Combined with fresh, locally-sourced vegetables like cabbage, carrots, and Yukon gold potatoes, this chowder bursts with flavor while remaining accessible for anyone in southern Ohio or beyond. Each spoonful is a harmonious blend of creamy goodness and savory seafood essence, making it a perfect comfort food for chilly evenings. Whether you're hosting a gathering or simply enjoying a quiet night in, this Crab Chowder is sure to impress and satisfy.
10
Servings
N/A
Calories
16
Ingredients
Ingredients
chicken stock
45 ounces (canned)
cabbage
4 cups (chopped)
carrots
2 medium (peeled and sliced on a bias)
Yukon gold potatoes
4 small (peeled and quartered)
fresh parsley
1/2 cup (chopped)
yellow zucchini
1 small (sliced thin)
imitation crabmeat
16 ounces (chopped)
half-and-half
1 pint
onions
3 tablespoons (diced)
salted butter
4 tablespoons
all-purpose flour
1/4 cup
fresh jalapeno pepper
1 teaspoon (1 small slice)
kosher salt
1/2 teaspoon
dried oregano
1 teaspoon
seasoning salt
1/2 teaspoon
white pepper
1/2 teaspoon
Instructions
1
In a small sauté pan, melt the butter over medium heat. Add the diced onions and sauté them for about 1 minute, stirring constantly. Once they begin to soften, whisk in the flour to create a roux. Continue cooking until the onions turn golden brown, then remove from heat and set aside.
2
In a large cooking pot, pour in the chicken stock and bring it to a gentle boil over medium heat. Add the quartered potatoes and cover the pot. Cook until the potatoes are fork-tender, about 10-15 minutes.
3
Once the potatoes are tender, mash them lightly in the pot to release their starch. Stir in the chopped cabbage, sliced carrots, fresh parsley, kosher salt, dried oregano, sliced jalapeño, and seasoned salt. Cover the pot again and cook for an additional 10 minutes, or until the carrots are just tender.
4
After the carrots have softened, incorporate the prepared butter roux into the pot, stirring well to thicken the broth. Then add the sliced zucchini, cover the pot, and maintain a low boil for 3 minutes.
5
Next, gently fold in the chopped imitation crabmeat along with the half-and-half. Lower the heat and allow the mixture to come to a low boil. Once bubbling, remove the cover and simmer for about 5 more minutes, stirring frequently to prevent sticking.
6
Serve the chowder hot, garnished with additional parsley if desired, and enjoy the comforting tastes of the sea right at your dining table.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Imitation Crab Chowder?
It is a rich, creamy seafood-style soup made with imitation crabmeat, potatoes, cabbage, and carrots, inspired by New England flavors.
What is the main protein source in this recipe?
The main protein source is 16 ounces of chopped imitation crabmeat.
How many servings does this recipe make?
This recipe yields approximately 10 servings.
What kind of potatoes are recommended for this chowder?
The recipe calls for 4 small Yukon gold potatoes, which should be peeled and quartered.
How is the chowder thickened?
The chowder is thickened using a roux made from butter, onions, and flour, as well as the starch from lightly mashed potatoes.
What vegetables are included in the recipe?
The vegetables used are cabbage, carrots, Yukon gold potatoes, yellow zucchini, and onions.
Is this chowder spicy?
It has a very mild heat from one teaspoon (one small slice) of fresh jalapeño pepper.
What type of liquid base is used for the soup?
The base consists of 45 ounces of chicken stock and 1 pint of half-and-half.
How long should the potatoes be boiled?
The potatoes should be cooked in the chicken stock for 10-15 minutes until fork-tender.
Why should I mash the potatoes in the pot?
Lightly mashing the potatoes releases their starch into the liquid, which helps thicken the broth naturally.
How much cabbage is needed for this recipe?
You will need 4 cups of chopped cabbage.
What seasonings are used to flavor the chowder?
Seasonings include fresh parsley, kosher salt, dried oregano, seasoning salt, and white pepper.
How do you prepare the carrots for the chowder?
The carrots should be peeled and sliced on a bias.
When is the imitation crabmeat added to the pot?
The crabmeat is folded in at the end of the cooking process along with the half-and-half.
How long does the final simmering stage take?
After adding the crab and dairy, the mixture should simmer for about 5 minutes while stirring frequently.
Is this recipe budget-friendly?
Yes, it uses imitation crabmeat as an affordable alternative to fresh seafood without compromising on flavor.
What type of butter is required for the roux?
The recipe specifies 4 tablespoons of salted butter.
How much flour is used in the roux?
1/4 cup of all-purpose flour is used to create the roux.
What kind of zucchini is best for this dish?
The recipe suggests using 1 small yellow zucchini, sliced thin.
How much fresh parsley is required?
You will need 1/2 cup of chopped fresh parsley for the soup, plus extra for garnish.
How long do the carrots and cabbage cook?
They are cooked together for about 10 minutes until the carrots are just tender.
What is the first step in making the chowder?
The first step is melting butter and sautéing onions to create a roux with flour.
Should the chowder be covered while simmering the crab?
No, once the mixture reaches a low boil with the crab and dairy, you should remove the cover to simmer.
What type of chicken stock is recommended?
The recipe suggests 45 ounces of canned chicken stock.
How do I prevent the chowder from sticking to the pot?
Stir the chowder frequently during the final simmering stage once it has thickened.
Can I use real crab instead of imitation?
Yes, while designed for imitation crab, real crabmeat can be substituted if you prefer.
What is the preparation for the onions?
The onions should be finely diced before being sautéed.
How much dried oregano is in the recipe?
The recipe calls for 1 teaspoon of dried oregano.
What type of salt should I use?
The recipe uses both kosher salt and seasoning salt, 1/2 teaspoon of each.
How should the finished chowder be served?
It should be served hot and can be garnished with fresh parsley for extra color and flavor.