Warming Vegetable Dungeness Crab Chowder Recipe

Image Credit / Elizabeth Stark via Brooklyn Supper

The first day of spring isn’t until March 20, and depending on where you live, there is still a lot of winter left. With blizzards, bomb cyclones, and the typical snow flurries that are making their way around the country, people are trying to warm up! One of the best ways to do that, aside from turning up your heater, of course, is to eat a deliciously hearty and savory meal. 

Chilis, soups, and chowders are a favorite during cold months. This winter vegetable chowder is especially delightful with its in-season Dungeness crab that you can’t go wrong with. It has a delicate texture that is perfect for a chowder recipe, and along with the colorful, seasonal vegetables––you will impress yourself and others when it’s finished cooking. 

Grab your ingredients, start cooking, and cozy up with this warm, delectable dish.

Prep Time: 30 mins

Cook Time: 1 hr

Servings: 4


  • 2 pounds Dungeness crab meat from 2 - 3 whole crabs
  • 4 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 1 leek cleaned well and finely chopped
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/2 teaspoon fresh ground white pepper, plus more to taste
  • 2 small rutabagas, cut into a 1/2-inch dice
  • 2 small turnips, cut into a 1/2-inch dice
  • 2 bay leaves, preferably fresh
  • 2 tablespoons thyme leaves
  • 1/2 cup dry white wine
  • 1 quart chicken broth (32-ounces)
  • 2 tablespoons sherry vinegar
  • 1/2 cup cream or half and half

If you want to use fresh Dungeness crab, which is highly recommended, stop by Fathom Seafood’s online store and order your pick. You will receive your selection, live on your doorstep within 24 hours. 


  1. Start by steaming your Dungeness crab. Once you have safely steamed the crab, allowed it to cool, and taken it out of its shell, break up the meat. Place crab meat in the fridge until the rest of the soup is prepped. 

  2. In a large pot or Dutch oven, melt butter over medium heat. Toss in the celery, onion, and leek and season with sea salt and pepper while occasionally stirring for 7 to 10 minutes. Cook thoroughly, although do not allow vegetables to brown. 

  3. Add in rutabagas and turnips, while stirring often for about 10 minutes. 

  4. The herbs and white wine will go in next. Continue stirring for 3 minutes.

  5. Add in chicken broth and continue to stir as you bring soup mixture to a gentle boil. Turn down heat and simmer for 15 minutes.

  6. The Dungeness crab meat will now go in; cook for 5 more minutes.

  7. Lastly, stir in sherry vinegar and cream or half and half. Warm over low heat. You may add more vinegar or salt and pepper to taste. 

It’s time to eat! Ladle into soup bowls and serve immediately. 

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