Crab & Brie Chowder Recipe

Crab & Brie Chowder Recipe



Winner of the creative category in the 2011 Newport Chowder Fest, chef Deluise finishes this creamy crab-and-brie-filled chowder with a light sprinkling of paprika. 


In a large sauté pan melt ¼ pound butter and mix in flour until incorporated. Cook on low flame until it starts to look like wet sand and gives off a nutty smell. Remove from heat and save.

In a large sauté pan add the South Shore Seasoning and place on high heat. Stir seasoning for about 2 minutes until it is lightly toasted and fragrant. Remove from heat and save.

In a large stock pot melt remaining butter and add onions. Sauté onions until translucent, then add celery and red peppers. Sauté for 1 minute and fold in the butter-flour mixture, toasted South Shore Seasoning, and sugar. Heat for 1 minute then add white wine. Stir and mix ingredients together, starting to dissolve butter-flour mixture. Add lobster stock, sherry, and crab base. Stir to incorporate well. Let simmer for 30-45 minutes.

In a separate pot, combine the heavy cream and brie, heating until brie is melted and whisked together, and then add to the large pot. Mix well. Remove from heat and fold in crab meat. Serve and garnish with smoked paprika.


Calories per serving:

997 calories

Dietary restrictions:

Low Carb Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Pork Free

Daily value:



  • Fat 75g 116%
  • Carbs 36g 12%
  • Saturated 46g 228%
  • Fiber 2g 8%
  • Trans 1g
  • Sugars 15g
  • Monounsaturated 21g
  • Polyunsaturated 4g
  • Protein 40g 80%
  • Cholesterol 357mg 119%
  • Sodium 890mg 37%
  • Calcium 317mg 32%
  • Magnesium 94mg 24%
  • Potassium 1,011mg 29%
  • Iron 4mg 25%
  • Zinc 6mg 43%
  • Phosphorus 544mg 78%
  • Vitamin A 742µg 82%
  • Vitamin C 27mg 45%
  • Thiamin (B1) 0mg 25%
  • Riboflavin (B2) 1mg 34%
  • Niacin (B3) 9mg 44%
  • Vitamin B6 1mg 30%
  • Folic Acid (B9) 140µg 35%
  • Vitamin B12 14µg 226%
  • Vitamin D 1µg 0%
  • Vitamin E 2mg 12%
  • Vitamin K 54µg 68%
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