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
  • 5
    scallions, chopped
  • 1
    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


  1. In a large bowl, place the Peeled & cubed potato and chopped carrots. In a smaller bowl, put the minced garlic, chopped scallions & celery.
  2. In 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.
  3. Stir 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.
  4. Meanwhile, drain the crabmeat and pick out any pieces of shell or cartilage. Toast thr bread.
  5. In 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.
  6. Increase 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

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