Blue Crab Chowder

While it may be 97degrees with a heat index of over 100 in South MS, I still felt the urge to make a wonderful winter batch of chowder. We visited friends in Grand Isle, LA recently for a little R&R, boating, fishing, and crab trappin’. You catch them right off of the pier there. It’s pretty amazing. Beautiful sunset 🌅 and said pier in last two pics. Our friends were gracious enough to let us bring home our bounty of boiled blue crab from the wknd stay. We munched on some for a couple days and then ultimately decided to crack and slow cook the rest into a delicious soup.

7-10lbs Boiled Blue Crab (approx. 2cups of crab meat)

2 cans Amy’s cream of mushroom

1C heavy cream

1/2C vegetable stock

2Tb corn starch

2Tb avo oil

1C shitake mushrooms diced

1 can unsalted corn, drained

6-8 red potatoes, diced & boiled

1 medium onion, diced

4 Tb minced garlic

1 jalapeño, diced

Salt & Pepper to taste

Heat avo oil in a large stock pot over medium heat. Add garlic and onion. Saute until aromatic and onion is translucent. Add mushrooms and stock. Turn heat up slightly and allow mushrooms to soak up the stock and soften a bit. Add corn, potatoes, jalapeño stir to combine. Add cream of mushroom, heavy cream and corn starch and stir well. Allow soup to bubble a bit at medium/high heat then return back to medium heat. Taste test along the way. Add crab (or protein of choice) and salt and pepper to taste. Remove from heat and serve with crackers, crispy bread or my personal favorite, tomato grilled cheese.