10/21/2025
I asked Google AI to make me a crab chowder recipe...
I was nervous I'd be wasting our hard earned crab and good bourbon, but you guys, it was soooo good!
And to my Tiger fans out there, did you spot him sleeping in the background??? 😻
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Crab and bourbon chowder recipe
This recipe is adapted from a crab bisque and a whiskey-based crab and corn chowder.
Ingredients
4 tbsp. unsalted butter
1 small yellow onion, chopped
2 carrots, peeled and chopped
2 ribs celery, chopped
3 cloves garlic, minced
⅓ cup all-purpose flour
4 cups clam juice or fish stock
1½ cups heavy cream
¾ cup frozen or fresh corn
1 lb. lump crab meat, picked over for shells
¼ cup bourbon
2 dashes Tabasco sauce
1 tsp. Old Bay seasoning
Chopped fresh chives or parsley, for garnish
Salt and black pepper to taste
Instructions
Sauté aromatics: Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until softened, about 8–10 minutes. Add the minced garlic and cook for one more minute until fragrant.
Make the roux: Sprinkle the flour over the vegetables and stir continuously for 2–3 minutes to cook out the raw flour taste.
Build the base: Slowly whisk in the clam juice until no lumps remain. Bring the liquid to a simmer, then reduce the heat and let it cook for 10–15 minutes, or until slightly thickened.
Add cream and seasonings: Stir in the heavy cream, corn, Old Bay seasoning, and Tabasco. Add salt and pepper to taste. Continue to simmer gently for about 10 minutes, making sure the chowder doesn't boil.
Incorporate crab and bourbon: Just before serving, gently fold in the crab meat and the bourbon. Heat through for about 1 minute, being careful not to overcook the crab.
Garnish and serve: Ladle the hot chowder into bowls. Garnish with fresh chives or parsley and serve immediately.
