Ingredients:

  • 4 strips thick-cut Smoked Bacon or Pancetta, diced
  • 2 Tbsp Unsalted Butter
  • 1 large Yellow Onion, finely diced
  • 2 stalks Celery, finely diced
  • 2 cloves Garlic, minced
  • ¼ cup All-Purpose Flour
  • 4 cups Fish Stock or good quality Vegetable Stock
  • 1 tsp Dried Thyme
  • 1 pound Yukon Gold Potatoes, peeled and cut into ½-inch dice
  • 1 Bay Leaf
  • 1 cup Whole Milk
  • 1 cup Heavy Cream (35% fat)
  • 1 pound Lump Crab Meat, drained and gently picked over for shells
  • ½ tsp Worcestershire Sauce
  • 1 tsp Sherry Vinegar or fresh Lemon Juice (optional)
  • Kosher Salt and freshly ground Black Pepper, to taste
  • 2 Tbsp finely chopped Fresh Parsley or Chives (for garnish)

Instructions:

  1. Render the Bacon: In the Dutch oven, cook the diced bacon or pancetta over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on paper towels, reserving the rendered fat in the pot.
  2. Sauté Aromatics: Add the butter to the pot. Add the diced onion and celery and sauté gently for 6–8 minutes until softened and translucent. Add the minced garlic and cook for 1 minute until fragrant.
  3. Make the Roux: Sprinkle the flour over the vegetables. Stir constantly for 1–2 minutes, creating a thick paste (the roux). This cooks out the raw flour taste.
  4. Add Liquid: Gradually whisk in the cold fish or vegetable stock until the mixture is smooth and lump-free. Bring the liquid to a gentle simmer.
  5. Simmer Potatoes: Add the diced potatoes, bay leaf, and dried thyme. Season lightly with salt and pepper. Cover and simmer gently for 15–20 minutes, or until the potatoes are fork-tender.
  6. Partial Thickening: Remove the bay leaf. Gently crush about one-third of the potatoes against the side of the pot using a masher or spoon to release starch and naturally thicken the chowder.
  7. Temper the Dairy: In a separate bowl, whisk together the milk and heavy cream. Scoop about ½ cup of the hot chowder liquid into the dairy mixture, stirring constantly (this prevents the dairy from curdling).
  8. Combine and Heat: Pour the tempered dairy mixture into the chowder. Reduce the heat to low. Heat through gently for 5 minutes, ensuring the chowder never comes back to a boil after the cream is added.
  9. Fold in Crab: Gently fold in the lump crab meat, the reserved crispy bacon pieces, and the Worcestershire sauce. Heat for 2–3 minutes only—just enough to warm the crab through, but not long enough to toughen it.
  10. Adjust Seasoning: Remove the chowder from the heat. Stir in the sherry vinegar or lemon juice. Taste and adjust the seasoning with salt and pepper until it is spot on.
  11. Garnish and Serve: Ladle into warm bowls and garnish generously with fresh parsley or chives.