Both of my parents grew up in North Carolina, and when our Kentucky family drove south, Asheville was our first stop after the two-hour trip down the mountain—time to stretch our legs, grab lunch, and wander beautiful galleries and shops. Years later it became the destination, not just a waypoint. We always made time for Corner Kitchen in Biltmore Village. Their rich, creamy chowder inspired this recipe—my interpretation of a cozy, pepper-kissed crab chowder that feels special yet weeknight-easy. Serve with crusty bread and gather everyone around the table.
Why You’ll Love This Creamy Crab Chowder
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Silky, restaurant-style texture without fuss
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Real lump crab for sweet, delicate flavor
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Sweet peppers + gentle jalapeño warmth
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Perfect for entertaining or a cozy night in
Ingredients for Creamy Crab Chowder
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4 Tbsp unsalted butter
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1 red bell pepper, chopped
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1 yellow bell pepper, chopped
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2 jalapeños, seeded & finely chopped
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1 large sweet onion, chopped
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3 garlic cloves, minced
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1/2 cup all-purpose flour
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24 oz clam juice (3 × 8-oz)
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64 oz chicken stock (2 × 32-oz)
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16 oz lump crab meat, picked over
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1 cup heavy cream
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2 cups half-and-half
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Kosher salt & coarse black pepper, to taste
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4 Tbsp fresh parsley, chopped (plus more)
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Crusty bread, for serving
How to Make Creamy Crab Chowder (Step-by-Step)
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Sauté aromatics. Melt butter in a large Dutch oven over medium heat. Add peppers, jalapeños, onion, and garlic; cook 3–5 minutes until softened.
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Make the roux. Sprinkle flour over vegetables. Cook 1–2 minutes, stirring, until no dry spots remain.
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Build the base. Gradually whisk in clam juice, then chicken stock, scraping up any browned bits. Season with salt and pepper.
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Simmer. Bring to a gentle simmer; cook 20–30 minutes, stirring occasionally, until slightly thickened.
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Finish. Reduce heat to low. Gently stir in crab, heavy cream, and half-and-half. Warm 10–20 minutes—do not boil—until heated through.
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Serve. Taste, adjust seasoning, ladle into bowls, and garnish with parsley. Serve with warm crusty bread.
Pro Tips for a Silky Chowder
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Avoid lumps: Whisk liquids in slowly after the roux cooks briefly.
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Keep it gentle: After adding dairy and crab, keep heat low to prevent separation and tough crab.
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Make-ahead: Cook through Step 4 a day ahead; rewarm gently, then add cream and crab before serving.
Storage & Reheating
Refrigerate up to 3 days. Reheat gently over low heat; do not boil. Dairy-based chowders don’t freeze well.
Substitutions & Variations
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Milder heat: Swap jalapeños for poblano.
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Richer texture: Add 1 diced Yukon gold potato in Step 3; simmer until tender.
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No clam juice: Use all chicken stock; add 1–2 tsp fish sauce for depth.
What to Serve with Crab Chowder
Green salad, crusty bread, and a pitcher of Red Wine Sangria with orange and apple slices.