Krill Seafood Chowder with Potatoes and Crusty Baguette

Warm up with our hearty Krill Seafood Chowder, a North American soup that combines fresh krill and lump crabmeat with tender potatoes and sweet corn. This rich and creamy chowder, infused with the smoky flavor of bacon and the aromatic blend of paprika, oregano, and basil, is a comforting and satisfying meal.

Prepared in just 40 minutes, this dish begins with crispy bacon, followed by sautéed onions and garlic for a flavorful base. The addition of chicken stock, heavy cream, and an immersion blender creates a smooth and velvety texture, while the fresh seafood adds a touch of luxury. Serve this delicious chowder with a crusty baguette for a complete and warming meal, perfect for any day. Enjoy garnished with crispy bacon and fresh parsley for an extra burst of flavor.

Category: Soup
Cuisine: North American
Servings: 2
Preparation time: 10 minutes
Cooking time: 40 minutes
Calories: 765 kcal per serving

Ingredients

• 2 slices bacon, diced
• ½ pound of fresh or thawed krill
• ¼ pound lump crabmeat, picked over
• 1 large baking potatoes, peeled and diced
• 3 cups chicken stock
• 1 cups corn kernels, frozen, canned or roasted
• 1 cups heavy cream
• ½ onion, diced
• 2 cloves garlic, diced
• 1 bay leaf
• 1 teaspoons chopped fresh parsley leaves
• 1 teaspoons smoked paprika, or more, to taste
• ¼ teaspoon dried oregano
• ¼ teaspoon dried basil
• ¼ teaspoon crushed red pepper flakes, optional
• Kosher salt and ground black pepper, to taste
• 1 Crusty baguette

Directions

1. Heat a large stockpot or dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Drain excess fat, reserving 1 tablespoon.
2. Add garlic and onion to the stockpot, and cook, stirring frequently, until onions have become
translucent, about 2-3 minutes. Stir in paprika, oregano, basil and red pepper flakes until fragrant, about 1-2 minutes; season with salt and pepper, to taste.
3. Whisk in chicken stock and bay leaf. Bring to a boil; add potatoes, cover, reduce heat and simmer until slightly thickened, about 12-15 minutes until potatoes are tender; discard bay leaf. Remove from heat.
4. Add heavy cream and puree with an immersion blender.
5. Stir the krill, crabmeat and corn into the chowder. Bring to a simmer over medium heat. Cover and let stand until the krill turns colour slightly. Simmer for about 6 minutes.
6. Serve immediately garnished with bacon and parsley leaves, if desired.