CRAB AND CORN CHOWDER
I started cooking at a local restaurant when I was 16 years old. This creamy chowder was one of the soups we made. The recipe had been passed from cook to cook- but had never been written down, until now!
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 16
Steps:
- In a large saucepan, saute onion in butter until tender. Add flour; cook and stir until thick and bubbly. Gradually add milk; cook and stir until thickened. Add remaining ingredients. Cover and simmer until vegetables are tender, about 35-40 minutes. Remove bay leaf before serving.
Nutrition Facts : Calories 402 calories, Fat 21g fat (12g saturated fat), Cholesterol 94mg cholesterol, Sodium 859mg sodium, Carbohydrate 34g carbohydrate (13g sugars, Fiber 3g fiber), Protein 17g protein.
EASY CORN AND CRAB CHOWDER
This is a simple yet flavorful chowder that can be prepared in a jiffy. Chicken curry variation is just as easy, and just as tasty. Leftovers make a great casserole or au gratin the next day.
Provided by R. Estes
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Yield 4
Number Of Ingredients 12
Steps:
- Wrap potato cubes in plastic wrap, and microwave for 30 seconds. Set aside.
- In a saute pan, cook bacon over medium heat until heated through, and add chopped onions. Cook and stir until onions are clear. Stir in crab meat and parsley flakes. Set aside.
- Meanwhile, melt butter in a large stock pot over low heat. Whisk in flour until mixture becomes creamy and takes on a eggshell color. Continue to cook for a few more minutes, stirring occasionally. Stir in wine. Dissolve chicken bouillon in milk; when the flour mixture is crumbly, slowly whisk in the milk. Mix well in order to eliminate all lumps.
- When the mixture is creamy and hot, stir in bacon mixture, cubed potatoes, and creamed corn. Season with salt and pepper to taste, and simmer for 10 minutes.
- For a creamy curry variation add 2 tablespoons curry powder after adding the wine to the flour mixture, and substitute cooked, cubed chicken for the bacon.
Nutrition Facts : Calories 485.1 calories, Carbohydrate 45.6 g, Cholesterol 83.9 mg, Fat 24.6 g, Fiber 3.1 g, Protein 20.4 g, SaturatedFat 10.3 g, Sodium 1146.2 mg, Sugar 9.4 g
CRAB AND CORN SOUP
Provided by Chef Ian Perreault
Time 7m
Yield 4
Number Of Ingredients 7
Steps:
- In a large pot, combine water, crabmeat and corn and bring to a boil.Simmer for 2 minutes, and season to taste.In a bowl, whisk corn flour into water to dissolve.Add to soup over low heat, and stir to thicken.Remove from heat, stir in beaten egg, and serve.
CORN AND CRAB CHOWDER
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat a deep pot over moderate heat. Add oil and butter. As you chop your veggies, add them to the pot: potatoes, celery, onion, and red bell pepper. Add bay leaf to the pot. Season vegetables with salt and pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and combine. Stir in milk and combine. Bring soup up to a bubble. Add corn and crab meat and simmer soup 5 minutes. Adjust the soup seasonings. Remove bay leaf. Ladle soup into bread bowls or soup bowls and top with oyster crackers, hot sauce and sliced scallions.
SHERYL'S CORN AND CRAB CHOWDER
You don't have to run to a fancy restaurant to enjoy this delicious corn and crab chowder!
Provided by sfarrish
Categories Soups, Stews and Chili Recipes Chowders
Time 1h15m
Yield 10
Number Of Ingredients 23
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon, and reserve the grease. Allow the bacon to cool, then crumble, and set aside with the grease.
- Meanwhile, heat 1 tablespoon of clarified butter in a large pot over medium heat. Stir in the onion, green pepper, celery, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Pour in the white wine and brandy, and bring to a simmer. Season with the basil, white pepper, cayenne pepper, thyme, and Worcestershire sauce. Add the corn and potatoes, then pour in the chicken stock. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes.
- While the soup is simmering, melt 1/2 cup of butter in a small saucepan over medium-low heat. Stir in the flour, and cook, stirring constantly, until the flour has turned the color of peanut butter to make a roux, about 10 minutes.
- Stir the roux into the soup, and pour in the heavy cream, half-and-half cream, reserved bacon and grease, and shrimp. Return to a simmer over medium-high heat, and cook until the shrimp are no longer translucent in the center, the potatoes are tender, and the soup has thickened, about 15 minutes. Season to taste with Creole seasoning, and stir in the crab meat to serve.
Nutrition Facts : Calories 709.3 calories, Carbohydrate 46.1 g, Cholesterol 240.2 mg, Fat 48 g, Fiber 5.3 g, Protein 25.1 g, SaturatedFat 27.3 g, Sodium 1016.2 mg, Sugar 4 g
CORN AND CRAB CHOWDER RECIPE
This classic corn and crab chowder will warm you through and through, even on the bitterest of winter days. It's even better when you grill the corn first.
Provided by Danilo Alfaro
Categories Soup
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Cut the salt pork or bacon into about ¼-inch cubes. If using bacon, this may be easier if you let the bacon sit in the freezer for a few minutes before dicing it.
- Add the pork or bacon to a heavy-bottomed saucepot or soup pot, and heat it slowly over a low heat, stirring more or less constantly, for 3 to 4 minutes or until the fat is liquefied. Be careful not to let the fat burn. Lower the heat if it starts to smoke.
- Add the chopped onion and cook it over a medium heat until it's translucent but not brown, another 4 minutes or so.
- Add the flour and stir with a wooden spoon while it's absorbed into the bacon fat, making a roux . Cook the roux for another 3 to 4 minutes, but like the onions, don't let it brown.
- Slowly whisk in the stock, making sure the roux is fully incorporated into the liquid. Keep stirring while the mixture comes to a boil, and then add the wine.
- Add the potatoes and simmer 15 minutes or so, or until you can easily pierce the potatoes with a knife.
- While you're waiting for the potatoes to cook, heat the half and half in a small saucepan. You want it hot (but not boiling) so that when you add it to the soup in the next step, it won't cool down the chowder.
- Add the corn and bring the chowder back to a simmer for just a moment. Then add the crab and stir in the hot half and half.
- Season to taste with Kosher salt and white pepper, and serve right away.
Nutrition Facts : Calories 254 kcal, Carbohydrate 25 g, Cholesterol 50 mg, Fiber 2 g, Protein 14 g, SaturatedFat 3 g, Sodium 795 mg, Sugar 5 g, Fat 10 g, ServingSize 4-6 servings, UnsaturatedFat 0 g
CRAB-AND-CORN CHOWDER
This chowder is loaded with goodies.
Provided by Southern Living Test Kitchen
Time 55m
Number Of Ingredients 15
Steps:
- Cook bacon in a medium-size Dutch oven over medium, stirring occasionally, until crisp, 10 to 12 minutes. Drain bacon on paper towels, reserving 2 tablespoons drippings in Dutch oven.
- Add bell pepper, onion, celery, and jalapeño to drippings in Dutch oven; cook over medium-high, stirring occasionally, until slightly softened, about 4 minutes. Meanwhile, whisk together stock and flour in a medium bowl until smooth.
- Stir stock mixture and corn into bell pepper mixture in Dutch oven. Bring to a boil over high. Reduce heat to low; simmer, stirring occasionally, until flavors meld, about 20 minutes. Gently stir in crabmeat, whipping cream, salt, Old Bay, and black pepper; cook, stirring often, until crab is heated through, about 4 minutes. Stir in cilantro. Divide chowder evenly among bowls; top with bacon, and garnish with additional cilantro and oyster crackers.
SWEET CORN AND CRAB CHOWDER
Provided by Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Melt the butter in a large saucepan over medium heat and saute the onion and celery until softened. Stir in the flour and cook for 3 minutes, stirring frequently. Gradually add the stock, whisking until you have a smooth liquid. Add the potatoes, corn, thyme, salt and pepper. Cover and bring to a boil. Then reduce the heat and simmer for 15 minutes or until the vegetables are tender, stirring occasionally.
- Stir in the crabmeat and heavy cream and heat the soup gently but thoroughly. Do not let it boil or the soup may curdle. Sprinkle with the chopped parsley and serve immediately.
More about "corn and crab chowder recipe recipe cards"
CRAB AND CORN CHOWDER RECIPE - WONKYWONDERFUL
From wonkywonderful.com
4.5/5 (148)Total Time 30 minsCategory 30 Minute MealsCalories 275 per serving
- Reduce heat to medium. Add butter and melt. Slow stir in flour while stirring. Cook 1-2 minutes or until flour is lightly browned.
- Simmer for 10-15 minutes while stirring occasionally. Once chowder reaches desired thickness salt and pepper to taste.
CORN-AND-CRAB CHOWDER RECIPE | MYRECIPES
From myrecipes.com
5/5 (5)Total Time 1 hr 15 minsServings 10
- Cook bacon in a Dutch oven over medium heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in Dutch oven. Crumble bacon.
- Whisk together broth and flour until smooth. Add to celery mixture. Stir in corn. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes. Gently stir in crabmeat and next 4 ingredients; cook 4 to 5 minutes or until thoroughly heated. Serve warm with crumbled bacon and oyster crackers. Garnish, if desired.
CRAB AND CORN CHOWDER - RICARDO
From ricardocuisine.com
5/5 (3)Category AppetizersServings 6Total Time 15 mins
CRAB AND CORN CHOWDER - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
5/5 (3)Category SoupCuisine SouthernTotal Time 27 mins
- Leave 2 tablespoons bacon grease in the Dutch oven and cook the celery, onion, red bell pepper, and jalapeno until soft.
- Gradually whisk in the chicken broth. Add the corn. Bring mixture to a boil. Reduce heat and simmer 15 minutes.
CRAB CORN CHOWDER - LE PETIT EATS
From lepetiteats.com
5/5 (1)Total Time 30 minsCategory Dinner, Main CourseCalories 700 per serving
- Add potatoes, celery, onion and bay leaf to the pot and season with salt, pepper and Old Bay. Sauté until onions and celery soften, about 5 minutes.
- Add flour to pot and cook for 2 minutes, stirring constantly. Stir in broth and milk and bring soup to a boil, then reduce heat and simmer until soup thickens slightly, about 5-10 minutes.
CRAB AND CORN CHOWDER (NO FLOUR) - LITTLE ... - LITTLE BROKEN
From littlebroken.com
4.8/5 (13)Total Time 55 minsCategory SoupCalories 257 per serving
- In a large dutch oven, heat oil and butter over medium heat. Add onions, celery, carrots, leeks, and sauté 5-7 minutes or until soft.
- Add potatoes, bay leaf, Old Bay seasoning, salt, black pepper, to taste, and chicken stock. Bring the mixture to a simmer and cook partially covered over medium heat for about 8-10 minutes or until the potatoes are halfway done.
- Discard bay leaf. Transfer 2 cups of chowder to a food-processor or blender, and purée until smooth. Stir the mixture back into the pot. Add corn, crab meat, half and half, and cook uncovered until corn is tender about 7-10 minutes. Make sure the chowder is not at a rapid boil at this point or the half and half will separate.
CRAB-AND-CORN CHOWDER RECIPE | MYRECIPES
From myrecipes.com
Servings 6Calories 220 per servingAuthor Asiegel
- Heat oil in a Dutch oven over medium heat. Add onions; sauté 2 minutes or until tender. Add corn and next 7 ingredients (corn through thyme sprig); bring to a boil. Reduce heat; simmer 30 minutes or until potato is tender.
- Add cornstarch mixture to soup; simmer 5 minutes or until thick, stirring occasionally. Add mushrooms and crab; remove thyme sprig. Ladle into soup bowls; sprinkle with chives, if desired.
CORN AND CRAB CHOWDER - THE COOKING BRIDE
From cookingbride.com
Reviews 4Category SoupCuisine AmericanTotal Time 30 mins
- In a large stock pot, melt butter over medium heat. Gradually add flour and whisk together until mixture begins to thicken, forming a roux.
- Add seafood stock, chicken stock, potatoes, carrots, and celery. Bring mixture to a boil, then reduce heat to low and simmer uncovered for 15 minutes, stirring frequently.
- Add corn and continue cooking for an additional 15 minutes. Add the crabmeat, bacon, crab boil, Creole or Old Bay seasoning, and lemon zest.
- Remove the pan from the heat. Add the cream and stir until cream is well-incorporated and chowder is heated through. Ladle into bowls and garnish with parsley if desired.
CORN AND CRAB CHOWDER - THE DINNER-MOM
From dinner-mom.com
Reviews 37Category SoupCuisine AmericanTotal Time 30 mins
ONE POT CORN AND CRAB CHOWDER - NO ... - NO PLATE LIKE HOME
From noplatelikehome.com
5/5 (3)Total Time 1 hrCategory SoupCalories 370 per serving
- First, in a large stock pot on med/high heat, cook bacon for 3 min. Don't drain the fat. Add butter, onions, celery, corn, potatoes and seasonings. Stir often until the potatoes start to get tender- about 10 min.
- Then, add crab meat, milk and heavy cream and stir until well combined. Cook for 15 minutes covered. Remove bay leaf before serving.
SUMMER CORN AND CRAB CHOWDER - EASY ... - EASY PEASY MEALS
From eazypeazymealz.com
5/5 (1)Total Time 30 minsCategory Main DishCalories 1819 per serving
- Heat olive oil in a large stock pot over medium heat. Add garlic and onion and cook until fragrant, about 4-5 minutes.
- Add jalapeno, corn kernels, potato, crab meat, and green onions to the pot. Mix together and top off with chicken broth and heavy cream. Stir well. Season with salt and pepper and stir again.
CORN AND CRAB CHOWDER - FAXO
From faxo.com
- Cook bacon in a Dutch oven over medium heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 T. drippings in Dutch oven. Crumble bacon and set aside.
- Whisk together broth and flour until smooth then add to celery mixture. Stir in corn and bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes.
- Gently stir in crabmeat and next 4 ingredients; cook 4 to 5 minutes or until thoroughly heated. Serve warm with crumbled bacon and oyster crackers. Garnish, if desired.
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