New England Crab Chowder w/ Nutmeg Croutons

Nancy Allen


This is one good delectable seafood stew very comforting and the fragrant buttery nutmeg triangle toasts are a nice twist in place of oyster crackers. Love this!

★★★★★ 1 vote
4 servings
15 Min
25 Min
Stove Top


1 medium
all purpose potato, peeled & cubed (i use red )
2 medium
carrots, chopped
2 clove
garlic, minced
scallions, chopped
rib celery, chopped
3 Tbsp
plus 4 tsp. butter, divided
3 Tbsp
all purpose flour
2 c
chicken broth
1/4 tsp
white pepper, (preferably white)
3/4 tsp
nutneg, ( freshly grated gives best flavor)
2 slice
firm textured white bread ( you may want to double the amount of croutons)
2 c
2 c
crabmeat, frozen

How to Make New England Crab Chowder w/ Nutmeg Croutons


  • 1In a large bowl, place the Peeled & cubed potato and chopped carrots. In a smaller bowl, put the minced garlic, chopped scallions & celery.
  • 2In a large saucepan, warm 3 tablespoons of butter over medium-high heat until it is melted. Add the garlic-scallion-celery mixture and saute, stirring until the scallions are wilted, about 2 minutes.
  • 3Stir in flour and cook, until the flour is no longer visible, about 1 minute. Slowly pour in the chicken broth, stirring constantly. Bring the mixture to a boil and then add the potato, carrots, pepper and 1/4 tsp. nutmeg. Let mixture return to a boil, then reduce the heat to medium-low, cover and simmer until the potatoes are tender, about 15 minutes.
  • 4Meanwhile, drain the crabmeat and pick out any pieces of shell or cartilage. Toast thr bread.
  • 5In a small saucepan or skillet, combine the remaining 4 tsp. butter with the remaining 1/2 tsp. nutmeg and cook over low heat until fragrant, about 1 minute. Brush the toast with the nutmeg butter and cut into triangles.
  • 6Increase the heat under the soup to medium-high and bring to a boil. Add the crab, and milk, and cook until just heated through, about 3 minutes. Serve the soup with the nutmeg croutons.

Printable Recipe Card

About New England Crab Chowder w/ Nutmeg Croutons

Course/Dish: Chowders
Main Ingredient: Seafood
Regional Style: American