Whiskey Crab Soup Recipe: A Pacific NW Soup to Die For

So, it all began with our first "FORMAL" date at the Cliff House Restaurant (which has now closed) in Bellingham, WA, almost 25 years ago. It was the beginning of a BEAUTIFUL thing... a love relationship with a steamy, creamy cup of Whiskey Crab Soup. That kind of soup you crave for weeks after you have just a taste of it.

In the almost 25 years that Dave and I have been together, this is the first time I have whipped up a batch of this scrumptious soup. Don't ask me why, I have no idea. Maybe because we can't stop ourselves from gobbling down the crab as fast as we bring it home. However, this crab season we have been blessed with an abundance of fresh Dungeness crab. So much so, that we even had to freeze some (gasp). The frozen crab will be perfect for future batches of this soup.

I didn't add the garnishing options on this recipe but you could use croutons, fresh herbs, pumpkin seeds, chives, green onions, a sprinkle of paprika, and drizzle of oil. 

Here is the recipe for easy viewing: 

Whisky Crab Soup

Courtesy of The Cliff House - Bellingham, WA

Ingredients

8 cups water 

1/4 cup fish base (or 4 cubes fish boullion) 

3/4 cup butter 

1 1/4 cup flour 

1 1/2 cup Red Sauce (see ingredients below) 

2 +/- tsp. Old Bay Seasoning 

1 tsp. white pepper 

1/4 cup lemon juice 

2 1/2 tsp. Worcestershire sauce 

2 tsp. Tabasco sauce 1 1/4 cup lump crab meat 

2 cups heavy whipping cream 

1 cup whole milk 

1 oz. sherry 

1 oz. whiskey 

Red sauce ingredients 

1/4 cup olive oil 

2 cups shredded carrots 

1 T. minced garlic 

1 T. dried basil 

1 cup chopped red onions 

3  28 oz cans diced tomatoes 

Red Sauce Instructions: (make in advance) 

Cook oil, carrots, garlic and basil over high heat, stirring occasionally, until tender; 5-10 minutes. 

Add onions and reduce heat to medium. 

Cook until very tender; about 15 minutes. 

Add tomatoes and cook for 20-30 minutes over high heat, stirring often. Remove from heat and let cool. Puree and chill. Note: This makes 4-5 cups of red sauce. Freeze excess in pre-measured Ziplock bags for future batches of soup. 

Soup instructions:

Bring water and fish base to a boil. Meanwhile, make a roux with the flour and butter. To make the roux, start by melting the butter in a heavy-bottom saucepan until it foams and bubbles. Add the flour all at once, whisking constantly until the two are combined and a smooth consistency has formed. Cook the mixture for about 5 minutes. At this point, the roux will develop a light brown hue and a nutty flavor; this will be used to thicken the soup. 

Add roux to boiling stock. Whisk well over high heat until roux is completely incorporated and the mixture is smooth, about 5 minutes.

 

Add red sauce and stir well. Add next 5 ingredients (Old Bay through Tabasco) and stir well. 

Add crab and cook 5 minutes. 

Add remaining ingredients and simmer for 20 minutes, until heated through.

Dish up + gobble. YUM! 

Here is the nutritional break down:

You are going to LOVE this soup!  

Bacon & Chicken Coconut Corn Chowder Recipe: Make Ahead Freezer Meal

I have been meaning to post a few of the freezer meals I made up in September to keep us from eating out when time is short. Better late than never right? Here is one of them - a SOUPER (Hee hee, get it?)  good Bacon & Chicken Corn Chowder Recipe that I created. I have to say this may be one of my new favorites!

Ingedients:

• 2 cups cooked and shredded chicken
• 32 oz  Chicken broth (I use homemade usually)
• 6 slices Bacon - chopped 
• 1 onion - diced
• 1 green bell pepper - chopped
• 3 carrots- sliced
• 3 red med. red potatoes - diced
• 3 ears of corn - kernels removed from cob- (set aside cobs) 
• garlic
• 1 can coconut milk
• 1 lime
• 2-3 tsp fresh Thyme
• salt & pepper to taste

Directions: 

Take a large dutch oven or stock pot and brown the chopped bacon over med-high heat until it is about half way cooked. Then add the onion, green pepper, carrots and red potatoes. Saute for 5-10 minutes until the onions are starting to turn translucent and veggies are beginning to soften. If at any point your veggies begin to stick go ahead and add a tablespoon or so of olive oil to the mix.

Add corn kernels and pressed garlic and continue to cook for 5-10 minutes, stirring constantly until the vegetables are tender. Next add chicken stock.

Remove 2-3 cups of the soup base and blend in a food processor or blender until creamy.

Add back into the remaining soup base when completed.

Add corn cobs to soup and bring to a boil then simmer on medium low for 10-15 minutes.Then remove and discard the cobs.

Add the chicken, coconut milk, thyme, salt and pepper to taste. Lime wedges for garnish and an extra squeeze of yum! and...

VOILA! Delicious!

For freezing I would let it cool for an hour or so in the fridge and then transfer to freezer gallon bags that are well labeled with the Name of the Soup and the Date. Unless you enjoy Mystery Meals...haha!

-Simply Sublime