Servings: 8
For Soup:
1½ cups finely chopped carrots
1½ cups finely chopped celery
1½ cups finely chopped onions
1 pound crab meat
6 cups chicken or vegetable stock
2 cups golden potatoes, diced
4 cups heavy cream (no substitutes)
½ cup white wine (or more, to taste)
1 cup flour
One stick butter (no substitutes)
Pinch of salt, to taste
1 tablespoon white pepper
2 tablespoons Old Bay brand seasoning (or homemade version below)
1/8 teaspoon tarragon
1/8 teaspoon thyme
For croutons:
1 stick butter, softened
1 tablespoon finely diced garlic
2 tablespoons finely diced fresh dill
½ cup grated Parmesan
1 loaf French bread
for SEASONING:
1 tablespoon ground bay leaves (about 4 leaves ground in a spice grinder)
2 teaspoons celery salt
1½ teaspoons dry mustard
1½ teaspoons pepper
1 teaspoon paprika
1 teaspoon celery seed
½ teaspoon nutmeg
½ teaspoon white pepper
½ teaspoon ginger
¼ teaspoon cayenne pepper
1/8 teaspoon ground cloves
1/8 teaspoon mace
1/8 teaspoon ground cardamom
1/8 teaspoon allspice
TO MAKE SOUP:
Saute carrots and celery in butter until veggies are tender. Add flour and stir continuously for 5 to 10 minutes, until lightly browned, taking care not to scorch. Deglaze with wine.
Add stock and potatoes. Cook until potatoes are soft, yet slightly firm. Add crab. Heat until simmering. Add heavy cream and heat, but do not boil. Add salt, pepper, Old Bay (or homemade) seasoning, tarragon and thyme. Stir until hot. Do not boil.
Serve garnished with a crouton.
TO MAKE CROUTONS:
Mix butter with garlic, dill, and Parmesan.
Slice bread in half lengthwise and slather with butter mixture.
Place on cookie sheet and bake at 375 F until bread is bubbly and brown.
Slice into 1-inch slices and place in bowls with chowder.
To make seasoning:
Combine all ingredients and store in airtight container.
Recipe adapted by Deborah Uroda from a version served at the Summit Saloon at Mount Bachelor Ski Area in Bend, Ore.
