Stone Crab Chowder

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  • 2 cups picked stone crab meat we used about 3½ pounds of medium stone crabs
  • 1 cup bacon small diced
  • 2 cups onion small diced
  • 1 cup celery small diced
  • 5 tablespoons butter
  • 1/3 cup flour
  • 2 cups clam broth
  • 4 cups chicken stock
  • 4 cups Yukon gold potatoes peeled, diced into 1/3-inch pieces
  • 2 bay leaves
  • 2 tablespoons fresh dill chopped fine
  • 2 tablespoons chives sliced thin
  • 1 teaspoon fresh thyme chopped fine
  • 2 cups heavy cream warmed through with stone crab shells strained
  • 1/4 cup Italian parsley chopped fine
  • Kosher salt
  • Fresh ground black pepper


  • Cook the bacon in a large pot until golden.
  • Remove the bacon and drain on paper towels.
  • Remove all but 1 tablespoon of the bacon fat. If you need a little more fat, add a drizzle of olive oil and the butter.
  • Add the onion and celery and cook until soft, 3-4 minutes.
  • Add the flour, stirring for about 2 minutes.
  • Add the clam broth, chicken stock, potatoes, bay leaves.
  • Season with salt and pepper. Cook for 20-30 minutes, until the potatoes are tender.
  • Stir in the herbs, crabmeat and heavy cream.
  • Taste for seasoning before serving.

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