Stovetop Dungeness Crab, Leek & Yukon Gold Chowder (WA Winter Style)
Big, cozy Northwest energy: sweet WA Dungeness crab folded into a warm, brothy potato–leek chowder (no heavy cream needed), finished with bright dill and lemon. Feels like a weekend treat but lands on the table on a weeknight.
Back to full listIngredients
- Wild-Caught Whole Fresh Dungeness Crab 1 lb (pick meat; you’ll want ~6–8 oz meat for 2 servings) $11.99 sale (was $18.99), 1 lb
- Organic Yukon Gold Potatoes 1 lb (about 3 medium), cut into 1/2-inch cubes $4.99 (3 lb bag)
- Organic Leeks 1 large leek (about 8 oz), cleaned and thinly sliced $5.49/lb
- Organic Garlic 2 cloves, minced $6.99/lb
- Simple Truth Organic® Rainbow Baby Carrots 6 oz, sliced thin $2.79 (12 oz)
- Simple Truth Organic® Baby Dill 2 Tbsp chopped (plus more to finish) $2.79 (0.5 oz)
- Optional: Organic Long English Cucumber 1/2 cucumber, diced small for a crunchy topper $3.99 (1 ct)
Instructions
- Prep the crab: if using a whole cooked crab (1 lb), crack and pick out the meat (aim for about 6–8 oz meat). Keep shells if you want extra flavor: rinse and set aside.
- Prep the veg: cube 1 lb Yukon Gold potatoes (1/2-inch), thinly slice 1 large leek (white + light green only), mince 2 garlic cloves, and thinly slice 6 oz carrots. Chop 2 Tbsp dill.
- Start the base on the stove: in a medium pot over medium heat, melt 1 Tbsp butter (or heat 1 Tbsp olive oil). Add sliced leek + carrots with a pinch of salt and cook 5–7 minutes, stirring, until softened.
- Bloom aromatics: add minced garlic and cook 30 seconds, stirring so it doesn’t brown.
- Simmer: add cubed potatoes plus 3 cups water or broth (if you have it). If you saved crab shells, add them now. Bring to a simmer, then cook 12–15 minutes until potatoes are tender.
- Finish the chowder body: remove crab shells (if used). Lightly mash some potatoes against the side of the pot to thicken. Stir in 1/2 cup milk or half-and-half (use what you like), and simmer 2 minutes.
- Warm the crab gently: stir in the picked crab meat and cook just 1–2 minutes to heat through (don’t boil hard—keeps crab sweet and tender).
- Brighten: stir in chopped dill and 1–2 tsp lemon juice (to taste). Season with salt and black pepper.
- Serve: ladle into bowls. Top with extra dill and (optional) a spoonful of diced cucumber for crisp contrast.
Health notes: ~650–800 calories per serving (depends on butter/half-and-half). High-protein, high-satiety; potatoes make it hearty. Keep it lighter by using milk instead of cream and going easy on butter.
Drink pairing: Think crisp + saline to echo the crab. Go for a mineral, citrusy white with enough acidity to cut the butter. Local bottle idea (WA): Chateau Ste. Michelle Riesling (dry/“Columbia Valley” style) or a Columbia Valley Sauvignon Blanc.