2 ratings

Crab & Brie Chowder


 A fun spin on your favorite clam chowder, this crab & brie chowder is perfect for summer months. Make sure you choose a french brie that's to your liking.



  • 2 ½ pounds rock crab
  • ½ pound spanish onion, ¼" diced
  • ¼ pound celery, ¼" diced
  • ¼ pound red peppers, ¼" diced
  • ¼ pound french brie, rind removed
  • 1 ½ ounces south shore seasoning
  • 7 ¼ cups lobster stock
  • 1 ½ ounces granulated sugar
  • 1 quart heavy cream, 36%
  • 1 cup white wine
  • ½ cup sherry wine
  • 1 ounce crab base
  • ¼ pound all purpose flour
  • ½ pound unsalted butter
  • Sweet smoked paprika, as needed


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 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 flour/butter mixture. Add lobster stock, sherry, and crab base. Stir to incorporate well. Let simmer for 30-45 minutes. In a separate pot add heavy cream and brie, heating until brie is melted and whisked together, and then add to large pot.  Mix well. Remove from heat and fold in Crab meat. Serve and garnish with Smoked Paprika