Gluten-Free Crab Chowder

Ingredients

• 6 cups certified gluten-free chicken or vegetable stock 6 cups certified gluten-free chicken or vegetable stock
• 1 pound fresh or frozen lump crab meat, picked over for shells 1 pound fresh or frozen lump crab meat, picked over for shells
• 2 cups diced Yukon Gold potatoes (about 1-inch cubes) 2 cups diced Yukon Gold potatoes (about 1-inch cubes)
• 1 cup diced yellow onion 1 cup diced yellow onion
• 1 cup diced celery 1 cup diced celery
• 1/2 cup diced carrots 1/2 cup diced carrots
• 2 cloves garlic, minced 2 cloves garlic, minced
• 4 tbsp unsalted butter 4 tbsp unsalted butter
• 1/4 cup cornstarch 1/4 cup cornstarch
• 1/2 cup cold water 1/2 cup cold water
• 1/2 cup heavy cream (optional, for extra richness) 1/2 cup heavy cream (optional, for extra richness)
• 1 tsp salt, or to taste 1 tsp salt, or to taste
• 1/2 tsp freshly ground black pepper, or to taste 1/2 tsp freshly ground black pepper, or to taste
• 2 tbsp fresh chives, chopped (for garnish) 2 tbsp fresh chives, chopped (for garnish)

Instructions

1. 1

   Melt the unsalted butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced yellow onion, diced celery, and diced carrots, sautéing until the vegetables begin to soften and the onion becomes translucent, about 8-10 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.

2. 2

   Add the diced Yukon Gold potatoes to the pot and stir to coat them with the softened vegetables and butter. Cook for about 5 minutes, stirring occasionally, to allow the potatoes to begin to release some of their starch and develop a slightly tender exterior.

3. 3

   Pour in the certified gluten-free chicken or vegetable stock, ensuring it covers the vegetables. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the potatoes are fork-tender and easily pierced.

4. 4

   While the potatoes are simmering, prepare the cornstarch slurry. In a small bowl, whisk together the cornstarch and cold water until smooth and no lumps remain. This will be used to thicken the chowder to a luscious consistency.

5. 5

   Once the potatoes are tender, gradually whisk the cornstarch slurry into the simmering chowder. Increase the heat slightly to medium and stir continuously for about 5-7 minutes, allowing the chowder to thicken to your desired consistency. It should coat the back of a spoon without being too thin.

6. 6

   Gently fold in the lump crab meat, salt, and freshly ground black pepper. If using, stir in the heavy cream for added richness. Allow the chowder to heat through gently for about 5-10 minutes over low heat, ensuring the crab meat is warmed but not overcooked, which can make it tough. Taste and adjust seasoning as needed.

7. 7

   Ladle the hot gluten-free crab chowder into serving bowls. Garnish generously with fresh chopped chives before serving. This chowder is best enjoyed immediately, offering a comforting and satisfying meal.

Nutrition (per serving)

Tips & Notes

• Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.
• Pre-shredded bagged carrots are drier and choppier — they won't give the same moist crumb.
• Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.