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Location: Fred Meyer - Bellevue (2041 148Th Ave Ne)

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Dungeness Crab, Leek & Potato Chowder

Sweet Dungeness crab shines in this cozy chowder, with buttery leeks, creamy Yukon Gold potatoes and tender chunks of crab in every spoonful.

  • Total time: 50 min
  • Servings: 2 servings
  • Estimated total cost: $24
  • Calories per serving: 470 cal
  • Stovetop

Ingredients

  • Whole cooked Dungeness crab
    2 pounds, yielding approximately 6–8 ounces picked meat $9.99
  • Organic leeks
    8 ounces before trimming $3.99
  • Yukon Gold potatoes
    12 ounces $1.29
  • Unsalted butter
    1 tablespoon $4.79
  • 2% milk
    1 1/2 cups $3.99
  • Half-and-half
    1/4 cup $4.59
  • Morton kosher salt flakes
    1 teaspoon, plus up to 1/4 teaspoon if needed
  • Ground black pepper
    1/4 teaspoon
  • Dried thyme
    1/4 teaspoon
  • Sonoma-Cutrer Sonoma Coast Chardonnay
    1 bottle $26.99

Instructions

  1. Trim the roots and tough dark-green tops from 8 ounces organic leeks. Halve the white and pale-green portions lengthwise, rinse thoroughly between the layers and slice thinly.

  2. Scrub 12 ounces Yukon Gold potatoes and cut into 1/2-inch cubes.

  3. Crack and pick 2 pounds whole cooked Dungeness crab, collecting approximately 6–8 ounces meat. Discard the gills, innards and shells, and check the meat carefully for shell fragments. Refrigerate the picked crab while the chowder cooks. Allow about 20 minutes total for picking the crab and preparing the vegetables.

  4. Melt 1 tablespoon unsalted butter in a medium heavy pot over medium-low heat. Add the sliced leeks and 1/4 teaspoon Morton kosher salt flakes. Cook for 6–8 minutes, stirring occasionally, until soft but not browned.

  5. Add the cubed potatoes and the following seasonings to the softened leeks:

    • 3/4 teaspoon Morton kosher salt flakes
    • 1/4 teaspoon ground black pepper
    • 1/4 teaspoon dried thyme

    Pour in 1 1/4 cups water. Bring to a gentle boil, cover and simmer over medium-low heat for 12–15 minutes, until the potatoes crush easily with a fork.

  6. Mash roughly one-third of the potatoes against the side of the pot to thicken the chowder. Stir in 1 1/2 cups 2% milk and 1/4 cup half-and-half. Heat gently for 3–4 minutes until steaming, without boiling.

  7. Fold in the picked crab and warm over low heat for 2–3 minutes, just until heated through; avoid boiling so the crab stays tender. Taste the chowder, then add up to 1/4 teaspoon additional Morton kosher salt flakes only if needed, since the crab’s salinity can vary.

  8. Divide the chowder between two warm bowls, arranging a few larger crab pieces on top.

Want more detail? See the temperature guide.

Drink pairing: A lightly oaked Chardonnay complements the sweet crab and creamy potatoes without overwhelming the leeks.

Wine picks:

  • Sonoma-Cutrer Sonoma Coast Chardonnay $26.99 1 bottle
  • Kendall Jackson Unoaked Avant Chardonnay California White Wine $11.99 1 bottle

Why it works: A lightly oaked Chardonnay suits the chowder’s sweet crab and creamy potatoes, while fresh acidity keeps the rich milk-and-leek texture lively. Sonoma-Cutrer offers a polished, coastal-style match; Kendall-Jackson’s unoaked bottling is a brighter, more restrained alternative.

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You asked

How thick should it be?

Careme

Aim for creamy and lightly thickened, not thick like gravy. It should lightly coat the back of a spoon but still pour easily, with the crab and potatoes suspended in the broth.

With your red or creamer potatoes, it may be a little thinner because they’re less starchy.

  • Too thin: Mash a few more potato pieces into the broth, then stir and gently heat for 2–3 minutes.
  • Too thick: Add 2% milk a tablespoon or two at a time.

Keep it below a boil once the dairy and crab are in. It will also thicken slightly as it cools.

You asked

Any other herbs or spices that would be fun?

Careme

For this two-serving batch, keep additions light so the sweet crab stays the star:

  • Bay leaf: Add 1 small leaf while the potatoes simmer; remove before adding dairy.
  • Old Bay: Use ¼ teaspoon with the potatoes for a classic seafood flavor. Reduce the added salt by ¼ teaspoon initially, then taste after adding crab.
  • Fresh dill or chives: Stir in 1–2 teaspoons chopped dill or 1 tablespoon snipped chives just before serving.
  • Smoked paprika: A small pinch, about ⅛ teaspoon, adds gentle smokiness.

My pick: bay leaf plus fresh chives, keeping the existing thyme.

You asked

Dutch oven or stainless steel pot?

Careme

Use the Dutch oven—its even heat is helpful for softening the leeks and gently warming the creamy chowder. A 3–4-quart pot is ideal.

Stainless steel works too; stir frequently and keep the heat low after adding the milk and cream. Either way, don’t let the chowder boil once the dairy and crab are added.

You asked

I have red potatoes and creamer potatoes

Careme

Both work well. Use 12 ounces total of red potatoes, creamer potatoes, or a mix in place of the Yukon Golds.

Leave the skins on and cut into roughly ½-inch pieces. Start checking tenderness after 10–12 minutes. These potatoes hold their shape well, so mash about half rather than one-third for a thicker chowder.

You asked

I have cream can I sub that for half and half or combine with 2% milk?

Careme

Yes—keep the recipe’s 1½ cups of 2% milk, and replace the ¼ cup half-and-half with either:

  • ¼ cup cream for a richer chowder.
  • 2 tablespoons cream mixed with 2 tablespoons 2% milk for a lighter result, closer to half-and-half.

Add it at the same step and heat gently without boiling.

Recipe score: 8/10

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