New England Crab Chowder


  • 1 poundcrab meat
  • 4 mediumsred potatoes, chopped into bite-sized chunks
  • 1 mediumonion, chopped finely
  • 6 ouncesuncured/nitrate-free bacon (6 strips), chopped
  • 3 cupswater
  • 1 cupheavy cream
  • 1 bayleaf
  • 1 Tablespoonfresh parsley, chopped
  • 1 tspground black pepper
  • 3 Tablespoonspotato (or arrowroot) starch


  1. Cook the chopped bacon on medium heat until it becomes crispy,
  2. then add the onion and sauté until the onion is translucent, about 6 minutes.
  3. Pour the bacon/onions into a pot and add the potatoes, bay leaf, and water
  4. Simmer for 15-20 minutes on med/low heat, until the potatoes are tender.
  5. Remove the bay leaf
  6. stir in the cream, crab, parsley, and black pepper.
  7. Allow it to simmer for a couple minutes, stirring often. In a small bowl, mix the potato starch with a little water and stir it into the chowder.
  8. Continue to simmer and stir for a few minutes until it thickens. If it’s not thick enough, give it time – it’ll get there.
Made by Brandon . If you find this project useful you can donate.