INGREDIENTS & MATERIALS

For a dairy-free variation, omit the milk and swap butter with vegetable oil, lard, or tallow. This recipe can also be made gluten-free by substituting flour with toasted, blended rice.

• medium or large stock pot (at least 10 cups)

• wooden spoon or spatula for stirring 

• 4 medium potatoes, diced

• 4 Tbsp butter (or vegetable oil, lard, or tallow)

• 2 Tbsp flour (or toasted, blended rice)

• 1 medium onion, diced

• 5 garlic cloves, smashed

• 1 tsp Old Bay

• 1 tsp paprika (optional)

• 3 cups green crab stock

• 1 cup milk (optional)

• 1 dozen oysters, shucked

• crab legs from 8 green crabs 

• salt to taste

• pepper to taste 

• optional: garnish with fresh thyme, chives, and rosemary 

• ladle

INSTRUCTIONS

To note, this recipe requires green crab stock. Learn how to make a simple stock here. We recommend shucking crab legs first, setting aside, and using the rest of the green crab body for stock. Green crab stock and crab legs can be frozen for up to three months and are the perfect base for a wide variety of recipes. 

1. Add butter and onions to a stock pot on medium heat and stir/ cook until the onions are translucent (partially clear). This will take about 5 minutes. 

2. Add flour to the butter and onions and stir for 2 minutes until the color turns golden brown. This combination of butter and flour is known as a roux and helps thicken the chowder. Feel free to skip the flour for a thinner consistency!

3. Add potatoes, garlic, and spices to your pot and cook for 15 minutes once the soup reaches a boil. 

4. After 15 minutes, lower the temperature to low/ medium heat and slowly add milk, oysters, and shucked crab legs. Make sure you don’t add the milk to boiling stock; this could curdle the milk, resulting in a lumpy soup. 

5. After a few minutes, you’ll notice the crab legs turn red and the oysters become firm. Once the crab legs are completely red and potatoes are fork-tender, remove from heat and serve. 

6. Garnish with herbs, hot sauce, pepper, or oyster crackers.