Corn And Crab Chowder

CREOLE CRAB AND CORN CHOWDER



Creole Crab and Corn Chowder image

Ideally you would make this in the middle of summer with ears of fresh, sweet-as-sugar corn. You can also make a perfectly fine version of this chowder using a premium-quality, extra-sweet, frozen corn.

Recipe From allrecipes.com

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h25m

Yield 6

Number Of Ingredients 19

2 tablespoons butter
½ cup diced onion
½ cup chopped jalapeno peppers
½ cup diced celery
1 pinch salt
½ teaspoon seafood seasoning (such as Old Bay®)
¼ teaspoon cayenne pepper
1 ½ tablespoons all-purpose flour
2 ½ cups water
½ pound sweet corn kernels
2 ounces fresh crabmeat
1 cup water
½ pound sweet corn kernels
2 cloves peeled garlic
6 ounces fresh crabmeat
¼ cup heavy cream
1 teaspoon Spanish paprika (preferably sweet)
1 bunch thinly sliced green onion for garnish
1 pinch cayenne pepper
Calories196.9 calories
Carbohydrate21.8 g
Cholesterol45.8 mg
Fat9 g
Fiber3.9 g
Protein10.5 g
SaturatedFat4.9 g
Sodium217 mg
Sugar4.4 g

Steps:

  • Melt butter in a Dutch oven over medium heat; stir in onion, jalepeno peppers, celery, and a pinch of salt. Cook until onions are soft and translucent, 7 to 10 minutes.
  • Stir seafood seasoning and cayenne pepper into onion mixture; cook for 30 seconds.
  • Sprinkle flour over onion mixture; cook and stir until mixture is slightly thickened, about 2 minutes.
  • Pour 2 1/2 cups water, 1/2 pound corn kernels, and 2 ounces crabmeat into the onion mixture; increase heat to medium-high and bring to simmer.
  • Place 1 cup water, 1/2 pound corn kernels, and garlic into a blender. Cover and puree until smooth.
  • Pour corn puree into the Dutch oven and bring mixture to a boil. Reduce heat to low; simmer until chowder is thicker and the color deepens, about 45 minutes.
  • Stir 6 ounces of crabmeat, paprika, and heavy cream into chowder. Season with salt and pepper to taste; garnish with green onions and a pinch of cayenne pepper.

EASY CORN AND CRAB CHOWDER



Easy Corn and Crab Chowder image

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.

Recipe From allrecipes.com

Provided by R. Estes

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Yield 4

Number Of Ingredients 12

1 russet potato, peeled and cubed
5 slices bacon, diced
½ onion, chopped
1 (6 ounce) can crab meat, drained
½ teaspoon parsley flakes
2 tablespoons butter
⅓ cup all-purpose flour
¼ cup dry white wine
1 cube chicken bouillon
1 ½ cups milk
1 (15 ounce) can creamed corn
salt and pepper to taste
Calories485.1 calories
Carbohydrate45.6 g
Cholesterol83.9 mg
Fat24.6 g
Fiber3.1 g
Protein20.4 g
SaturatedFat10.3 g
Sodium1146.2 mg
Sugar9.4 g

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.

CRAB AND CORN CHOWDER



Crab and Corn Chowder image

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!

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 16

1 medium onion, chopped
5 tablespoons butter
1/3 cup all-purpose flour
3-1/2 cups milk
4 bacon strips, cooked and crumbled
2 cans (6 ounces each) crabmeat, drained
2 medium potatoes, diced
1 small green peppeer, chopped
1 celery rib, chopped
1 can (8-1/4 ounces) whole kernel corn, drained
1 cup half-and-half cream
1 bay leaf
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/4 to 1/2 teaspoon ground nutmeg
1/4 teaspoon white pepper
Calories 402 calories
Fat21g fat (12g saturated fat)
Cholesterol94mg cholesterol
Sodium859mg sodium
Carbohydrate34g carbohydrate (13g sugars
Fiber3g fiber)
Protein17g protein.

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.

CORN AND CRAB CHOWDER



Corn and Crab Chowder image

Recipe From foodnetwork.com

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the pan in a slow stream
2 tablespoons butter
2 all-purpose potatoes, peeled and diced
2 ribs celery, chopped
1 medium yellow onion, chopped
1 small red bell pepper, seeded and diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 tablespoon Old Bay seasoning blend, found near seafood department or, on spice aisle in your market
3 tablespoons all-purpose flour
2 cups vegetable or chicken stock or broth
1 quart whole milk
3 cups corn kernels, scraped fresh from the cob, or frozen kernels
8 ounces cooked lump crab meat, fresh is available in plastic tubs at many fish counters
4 small bread boules, 6 inches, hollowed out, preferably sour dough, optional
Oyster crackers
Hot cayenne pepper sauce
Sliced scallions

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.

SWEET CORN AND CRAB CHOWDER



Sweet Corn and Crab Chowder image

Recipe From foodnetwork.com

Provided by Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 13

3 tablespoons unsalted butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/4 cup all-purpose flour
4 cups homemade fish stock or bottled clam juice
1/2 cup diced potato
1 cup fresh corn kernels
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup coarsely chopped white crabmeat
1 cup heavy cream
2 tablespoons chopped fresh parsley

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.

CAJUN CRAB AND CORN CHOWDER



Cajun Crab and Corn Chowder image

I skipped the wine and used evaporated milk in place of heavy cream. I also skipped the sour cream, but this was still delicious. I used crab and lobster and threw in a couple potatoes for fun. Recipe courtesy of The Soup Cookbook.

Recipe From food.com

Provided by AmyZoe

Categories     Chowders

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

3 tablespoons butter
1 onion, finely chopped
2 garlic cloves, finely chopped
2 celery ribs, finely chopped
1 small carrot, finely chopped
3/4 cup white wine (medium-dry)
2 1/4 cups vegetable stock
1 1/2 cups corn (fresh or frozen)
1 pinch cayenne pepper
1/2 teaspoon dried herbs
1 1/2 cups heavy cream
3/4 cup sour cream
1 tablespoon fresh dill, chopped
8 ounces crabmeat
salt
pepper
whole wheat bread, to serve
Calories417.7
Fat34.3
SaturatedFat20.8
Cholesterol127.6
Sodium431.4
Carbohydrate14.3
Fiber1.7
Sugar4.5
Protein10.5

Steps:

  • Melt the butter in a large pan.
  • Add the onion, garlic, celery, and carrot and cook over low heat, stirring occasionally, for 5 minutes, or until softened.
  • Increase the heat to medium, pour in the wine, and cook for 2 minutes, until the alcohol has evaporated.
  • Pour in the vegetable stock and bring to a boil, then add the corn, cayenne, and mixed herbs.
  • Bring back to a boil, reduce the heat, and simmer for 15 minutes.
  • Add the heavy cream and simmer gently over very low heat for an additional 10 to 15 minutes. Do not let the soup boil.
  • Gradually add the sour cream, whisking continuously with a balloon whisk, then stir in the dill and crabmeat and season to taste with salt and pepper.
  • Heat gently for 3 to 4 minutes, then ladle into warmed bowls and serve immediately with bread rolls.

CRAB AND CORN CHOWDER WITH BACON



Crab and Corn Chowder with Bacon image

Recipe From epicurious.com

Categories     Soup/Stew     Milk/Cream     Potato     Crab     Corn     Summer     Bon Appétit

Yield Makes 6 main-course servings

Number Of Ingredients 8

6 ounces bacon, cut into 1/2-inch pieces
1 large onion, chopped
1 pound red-skinned potatoes, unpeeled, diced
2 1/2 cups bottled clam juice
3 1/2 cups half and half
1 pound fresh or frozen corn kernels
1 pound fresh crabmeat, coarsely flaked or chopped
3 tablespoons chopped fresh thyme

Steps:

  • Sauté bacon in heavy large saucepan over medium heat until brown and crisp, about 10 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons bacon fat. Add onion to drippings in saucepan and sauté until beginning to soften, about 3 minutes. Add potatoes and stir until coated. Add clam juice; bring to boil. Reduce heat to medium-low, cover, and simmer 10 minutes.
  • Add half and half, corn, crab, fresh thyme, and half of bacon; cook uncovered until potatoes and corn are tender, about 5 minutes. Season to taste with salt and pepper. Ladle chowder equally into 6 bowls. Garnish with remaining bacon and serve.

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