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A bright, modern take on chowder that celebrates the delicate sweetness of Alaska Bairdi crab. A lighter base of milk and stock keeps it fresh, while tender potatoes and your choice of fennel or celery add gentle depth. Finished with a lift of lemon and fresh herbs, this chowder is equally at home as a cozy weeknight dinner or an elegant first course for a holiday meal.
Chef Instructor
Sponsored By
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Live, interactive cooking with a professional chef who keeps things approachable and fun.
We’ll send the recipe ahead of time so you can prep, test it out, or just come ready with questions.
During class, ask questions in real time and chat with other home cooks — some curious, some seasoned, all here to learn.
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After the live class, the full recipe and class replay will be available in Past Classes page.