This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
Creamy Southwest Crab Chowder with potatoes, lump crab, corn, and a kick of chipotle is the perfect way to warm up on a cold night. This soup is thick, creamy, and chunky all at the same time.
The weather is still insanely cold here in Iowa, and I need warmth! The chipotle pepper will definitely warm you up, and adds the perfect compliment to the sweet crab meat.
Valentine’s Day is almost here, so I started thinking up some ideas for an awesome meal. As I was searching and creating, it dawned on me that any of my Cooking with Astrology meals would work for Valentine’s Day.
It was time to kick it in gear and create an extra special meal for our Pisces friends. We are starting with this delicious and hearty Southwest Crab Chowder.
I originally shared this recipe March 2014. Updated January 2023.
What you will need
- I used olive oil, but butter would also work and add even more richness.
- Yellow onion and garlic are sautéed to create the first layer of flavor.
- Small yellow potatoes cut into bite-sized pieces are perfect, you don’t even need to peel them.
- All-purpose flour (or a gluten-free substitute) adds thickness to the chowder.
- Seafood stock and white wine create the base for this meal and are used to deglaze the pan. We don’t want anything sticking to the bottom.
- Whole milk or 2% create a thick, rich base for the chowder, but unsweetened almond or coconut milk will also work if dairy-free is needed.
- Creamed corn is delicious in this chowder, but whole-kernel corn will work too.
- I used chipotle chili powder to add heat and flavor without burning my mouth off. If you like more heat feel free to chop up a canned chipotle pepper in adobo sauce.
- Lump crab meat is ideal but sometimes hard to find, or insanely expensive! Canned crab meat will also work. You can also substitute canned clams if you prefer.
When I lived in Iowa my only option for crab was hermetically sealed containers in the refrigerated section. In Arizona I can only find canned crab. If you have access to fresh crab, go for it!
Be sure to check out the detailed printable recipe card below
So are you curious about the inspiration for this meal? That was actually pretty simple, Mike Rowe was the only single Pisces that I could find. You may know him as the guy from Dirty Jobs. And since he also narrates The Deadliest Catch, seafood needed to be on the menu!
Pisces runs from February 19th through March 20th, just in case you were wondering. The body part ruled is the immune system. I have tried to fit in as many immune boosting foods as I could, while still having some Valentine’s Day fun.
How to make Southwest Crab Chowder
Heat oil in a Dutch oven or large saucepan over medium heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic and cook for an additional minute.
Stir in the potatoes to throughly coat and cook for one minute.
Sprinkle the flour over the potatoes, stir and cook for one minute.
Pour in the wine and seafood stock, stir and cook until it starts to thicken making sure to scrape the bottom to remove any browned on bits.
Add the milk, creamed corn, and chipotle and stir to combine. Bring to a simmer stirring frequently.
Cover, reduce heat and simmer for 20 minutes, until the potatoes are tender.
Stir in the crab and cilantro and cook just until heated through, about 4 to 5 minutes.
I HATE all of the cold weather and snow that we are having, but this Southwest Crab Chowder puts a smile on my face…..at least for a while! Given the conditions that the crab fisherman must endure to bring me this delicious crab meat, I guess I shouldn’t really complain.
Creamy, milk-based soups do not freeze well so I do not recommend it. The chowder will separate and become grainy.
Whisk one tablespoon of cornstarch with two tablespoons of milk until smooth. Add to the chowder with the remaining of the milk.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan on the stove over low heat or in the microwave.
Chowder a rich soup typically containing fish, clams, or corn with potatoes, and onions. It tends to have a creamy base and chunky texture like a stew.
Tools used to create this recipe
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
- Dutch Oven
- Wood Turner to scrape up the browned bits and stir
- Cutting Board & Chefs Knife
- Garlic Rocker/Mincer
More delicious soup recipes
- Creamy Seafood Chowder – with tender scallops, shrimp, cod and vegetables
- Instant Pot Clam Chowder – classic New England-style
- Whole30 Clam Chowder – dairy and gluten-free version
- Beer Brats and Cheese Chowder
- Creamy Carrot and Cauliflower Soup – Whole30 & Paleo
- Roasted Cauliflower and Garlic Soup – Whole30 & Paleo
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Southwest Crab Chowder
- Dutch oven
- 2 tablespoons oil or butter
- 1 cup chopped, yellow onion
- 2 cloves fresh garlic minced
- 1 pound small Gold Youkon potatoes quartered
- 3 tablespoons all-purpose flour
- .25 cup white wine substitute stock if you don’t want to use wine
- 1 cup seafood stock substitute chicken stock or clam juice if needed
- 1.5 cups whole milk substitute 2% or coconut milk in a box
- 14.75 ounce can creamed-style corn or whole kernel
- 0.5 teaspoon chipotle chili powder use more if you like things spicy
- 12 ounces lump crab meat or three 6-ounce cans
- .25 cup chopped cilantro plus more for garnish
- garnish with chopped tomatoes and sliced jalapeños if desired
- Heat oil in a Dutch oven or large saucepan over medium heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic and cook for an additional minute.
- Stir in the potatoes to throughly coat and cook for one minute. Sprinkle flour over the potatoes, stir and cook for one minute.
- Pour in the wine and seafood stock, stir and cook until it starts to thicken making sure to scrape the bottom to remove any browned on bits.
- Add the milk, creamed corn, and chipotle and stir to combine. Bring to a simmer stirring frequently. Cover, reduce heat and simmer for 20 minutes, until the potatoes are tender.
- Stir in the crab and cilantro and cook just until heated through, about 4 to 5 minutes.
- Garnish with additional cilantro, chopped tomatoes, sliced jalapeños (if desired) and serve with cornbread, tortilla chips, or oyster crackers.
- If you like more heat, chop up a canned chipotle pepper in adobo sauce and add with the corn.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan on the stove or in the microwave.
- Creamy, milk-based soups do not freeze well so I do not recommend it. The chowder will separate and become grainy.
- To substitute cornstarch for the flour: whisk one tablespoon of cornstarch with two tablespoons of milk until smooth. Add to the chowder with the rest of the milk.