Newfoundland Crab Chowder Recipe
Tagged in Soups
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Directions
Melt the butter in a large pan and cook the bacon, shallots, and potatoes for 5 minutes. Add the thyme, bay leaf, and fish stock, bring to a boil and simmer for 30 minutes.
Stir the crabmeat and creme fraiche into the pan and heat through gently. Stir in the parsley and season to taste.
Ladle into bowls, and serve.
Ingredients
- 2 tbsp butter
- 4 strips bacon
- roughly chopped
- 2 shallots
- finely chopped
- 2 large potatoes
- diced
- 2 thyme sprigs
- 1 bay leaf
- 4 cups fish stock
- 2x6 oz cans-crabmeat
- drained
- 3/4 cup creme fraiche
- 4 tbsp chopped fresh parsley
- salt and ground black pepper
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