Creamy White Crab Chili
A comforting and creamy chili made with fresh crab and spices.
Equipment
- 8-quart Dutch oven
Ingredients
Main Ingredients
- 1 cup diced white onion
- 1 cup diced bell peppers
- 0.25 cup diced jalapeño
- 1 cup corn fresh or canned, drained
- 2 tablespoons butter
- 0.25 cup dry sherry No alcoholic drinks allowed, please substitute with a non-alcoholic option.
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dry mustard
- 1 tablespoon Old Bay seasoning
- 1 cup half & half
- 1 cup heavy cream
- 1 cup canned beans drained and rinsed
- 1 cup crabmeat or substitute with shrimp or chicken
- 0.25 cup corn starch
- 0.5 cup water
- cup shredded cheddar cheese for garnish
- cup sliced scallions for garnish
- cup jalapeños for garnish
- cup diced tomatoes for garnish
Instructions
- Begin by dicing the bell peppers, jalapeños, onions, and tomatoes. Chop the parsley and shave the corn off the cob if using fresh corn. Drain and rinse the canned beans.
- In an 8-quart Dutch oven, melt the butter over medium-low heat. Add the onions, jalapeños, bell peppers, and corn. Sauté until the vegetables begin to soften, about 5-7 minutes.
- Deglaze the pot with the dry sherry and Worcestershire sauce, stirring to combine.
- Add the dry mustard and Old Bay seasoning to the pot, then pour in the half & half and heavy cream. Stir well and continue to simmer until the cream is warm, about 5 minutes.
- In a small bowl, mix the corn starch with 1/2 cup of water until smooth. Whisk this mixture into the cream in the pot.
- Stir frequently to prevent the bottom from burning. Once the cream begins to thicken, gently fold in the beans and crabmeat. Continue stirring until it reaches a gentle simmer, but do not let it boil.
- Remove from heat and serve hot. Garnish each bowl with shredded cheddar cheese, sliced scallions, jalapeños, and diced tomatoes.
Notes
For a spicier chowder, add more jalapeños or a dash of hot sauce. You can substitute the crabmeat with shrimp or chicken for a different flavor.