Recipe Details
Ingredients
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2tablespoonsunsalted butter
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1yellow onion, finely chopped
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4stalkscelery, cut into 1/4-inch slices
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1tablespoonfinely chopped fresh thyme
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salt and ground black pepper to taste
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7potatoes, cut into 1/2-inch pieces
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2cupswhole milk
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1(15 ounce) canfish broth
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1cupheavy whipping cream
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1(8 ounce) bottleclam juice
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1 ½poundsDungeness crab meat, chopped
Cooking Directions
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Melt butter in a large pot over medium heat. Cook and stir onion, celery, thyme, salt, and pepper in hot butter until onion and celery start to soften, about 5 minutes. Stir potatoes, milk, broth, cream, and clam juice into onion mixture. Bring to a simmer; cook until potatoes are soft, about 10 minutes.
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Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to pot and stir in crabmeat. Cook until soup is hot and crab is heated through, about 5 minutes. Season with salt and pepper.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories560 | |
| % Daily Value * | |
| Total Fat 23g |
30% |
| Saturated Fat 14g |
68% |
| Cholesterol 160mg |
53% |
| Sodium 818mg |
36% |
| Total Carbohydrate 52g |
19% |
| Dietary Fiber 6g |
22% |
| Total Sugars 7g |
|
| Protein 36g |
|
| Vitamin C 57mg |
283% |
| Calcium 258mg |
20% |
| Iron 3mg |
16% |
| Potassium 1872mg |
40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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