Few things compare to the comfort of a steaming bowl of creamy seafood soup on a crisp evening. This version brings together tender shrimp, generous chunks of sweet crab, and an aromatic blend of herbs and spices. The subtle citrus notes from freshly grated lemon zest brighten each spoonful, while a splash of sherry adds a touch of sophistication. Ready in under an hour, it’s the perfect choice for a cozy dinner or an impressive starter for a special occasion.
Ingredients for Creamy Crab and Shrimp Chowder with a Hint of Lemon
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1 cup (240 ml) water
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1/2 cup (80 g) chopped onion
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1 tablespoon (15 g) Old Bay seasoning
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1/2 teaspoon (1 g) dried thyme leaves
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1/2 teaspoon (1 g) dried marjoram
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Dash white pepper
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1 pound (450 g) shrimp, peeled, deveined, and chopped
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1 pound (450 g) jumbo lump crab meat
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2 cans cream of chicken soup (10.5 oz / 300 g each)
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2 cans half-and-half (use the empty soup can for measuring) — approx. 21 oz (620 ml) total
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2 tablespoons (30 ml) sherry
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2 teaspoons (4 g) grated lemon zest
How to Make Creamy Crab and Shrimp Chowder with a Hint of Lemon
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In a soup pot or Dutch oven, combine the water, chopped onion, Old Bay seasoning, thyme, marjoram, and white pepper. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
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Add the shrimp and continue to simmer for another 10 minutes.
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Stir in the cream of chicken soup until fully blended.
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Pour in the half-and-half, stirring to combine.
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Gently add the crab meat, sherry, and lemon zest. Heat through without boiling.
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Ladle into bowls and serve hot with crusty bread. This recipe makes about 4 servings (approximately 6 cups / 1.4 liters).
A Seafood Soup Worth Savoring
This chowder is a balance of richness and freshness — the creamy base wraps around the tender seafood while the lemon zest keeps it lively. Whether you serve it on a chilly weeknight or as part of a festive dinner menu, it’s guaranteed to impress. Pair it with a glass of crisp white wine or sparkling water, and you have an effortlessly elegant meal.
