Cape Charles Crab & Shrimp Chowder

  • 5 slices of bacon, finely diced
  • 1 onion, finely chopped
  • 3 stalks of celery, finely chopped
  • 1 carrot, finely chopped
  • 1 red pepper, finely chopped
  • 4 tbsp. butter
  • 4 tbsp. flour
  • 4 cups chicken stock
  • 2 cans Blue Crab Bay Co.® Cream of Crab Soup
  • 1 cup half & half
  • 1/2 tsp. hot sauce
  • 1/2 tsp. Worcestershire sauce
  • 1 lb. peeled and deveined shrimp
  • 12 oz. fresh crabmeat
In a large kettle, cook diced bacon until crisp, then add onion, celery, carrot and red pepper and cook until tender, stirring so as not to burn. Add butter and let it melt, then add flour and stir until well absorbed. Add stock, soup, half & half and sauces. Mix thoroughly, then allow chowder to simmer on low heat for about 25 minutes. Add shrimp and cook just until they turn pink. Before serving, carefully fold in crabmeat and allow to warm. Salt and pepper if desired. Yields about six bowls or 12 cups of soup.

Recipe prepared by Roberta Romeo of Cape Charles Coffee House in Cape Charles, VA
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