Newfoundland Crab Chowder Recipe
Ingredients:
- 2 tbsp butter
- 4 strips bacon, roughly chopped
- 2 shallots, finely chopped
- 2 large potatoes, diced
- 2 thyme sprigs
- 1 bay leaf
- 4 cups fish stock
- 2x6 oz cans-crabmeat, drained
- 3/4 cup creme fraiche
- 4 tbsp chopped fresh parsley
- salt and ground black pepper
Directions:
- Melt the butter in a large pan and cook the bacon, shallots, and potatoes for 5 minutes. Add the thyme, bay leaf, and fish stock, bring to a boil and simmer for 30 minutes.
- Stir the crabmeat and creme fraiche into the pan and heat through gently. Stir in the parsley and season to taste.
- Ladle into bowls, and serve.