Corn And Crab Chowder Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

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

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 CHOWDER



Crab-and-Corn Chowder image

This chowder is loaded with goodies.

Provided by Southern Living Test Kitchen

Time 55m

Number Of Ingredients 15

6 center-cut bacon slices, chopped (1 ¼ cups)
1 medium-size red bell pepper, chopped (1 ½ cups)
1 medium-size yellow onion, chopped (1 ⅓ cups)
2 medium celery stalks, chopped (¾ cup)
1 small jalapeño chile, seeded and finely chopped (2 ½ Tbsp.)
4 cups chicken stock
¼ cup all-purpose flour
3 cups fresh corn kernels (about 6 ears)
1 pound fresh lump crabmeat, drained and picked over
1 cup heavy whipping cream
¼ teaspoon kosher salt
¼ teaspoon Old Bay seasoning
¼ teaspoon black pepper
½ cup chopped fresh cilantro, plus more for garnish
Oyster crackers

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.

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!

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

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.

SHERYL'S CORN AND CRAB CHOWDER



Sheryl's Corn and Crab Chowder image

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

5 slices bacon
1 tablespoon clarified butter
¾ cup chopped onion
¼ cup chopped green bell pepper
½ cup chopped celery
1 ½ teaspoons minced garlic
¼ cup dry white wine
1 teaspoon brandy
1 ½ teaspoons dried basil
1 teaspoon ground white pepper
¼ teaspoon cayenne pepper
½ teaspoon dried thyme leaves
2 teaspoons Worcestershire sauce
3 cups fresh corn kernels
4 large potatoes, peeled and diced
1 ½ quarts chicken stock
½ cup butter
½ cup all-purpose flour
3 cups heavy cream
1 cup half-and-half cream
1 pound peeled and deveined small shrimp
1 tablespoon Creole seasoning
1 pound fresh lump crabmeat, shell pieces removed

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 CHOWDER



Corn Chowder image

Bacon takes this classic corn chowder recipe over the top for a mouthwatering spoonful of pure flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 5 cups

Number Of Ingredients 7

4 ears sweet corn, husked
3 slices bacon, cut into 1/2-inch pieces
1/2 medium onion, cut into 1/4-inch dice (about 3/4 cup)
1 medium russet potato, peeled and cut into 1/3-inch dice (1 1/2 cups)
1 cup milk
1 sprig fresh thyme
Coarse salt

Steps:

  • Cut kernels from cobs; set aside. Break cobs into thirds, and place in a medium saucepan. Add 3 cups water. Bring to a boil. Reduce to a simmer, and cook for 20 minutes to make a corn stock. Strain, discarding cobs; you should have about 2 cups.
  • Meanwhile, in a medium saucepan, cook bacon over medium heat until crisp, about 10 minutes. Use a slotted spoon to transfer to a small bowl; set aside. Pour off all but 1 tablespoon of the bacon fat. To the pan, add the onion, and cook until translucent, about 5 minutes.
  • Add the potato, corn kernels, 2 cups corn stock, milk, thyme, and 1 teaspoon salt. Bring to a simmer, and cook, partially covered, skimming foam as necessary, until potatoes are tender, about 10 minutes. Taste, and adjust for seasoning. Sprinkle with reserved bacon.

CRAB CORN CHOWDER



Crab Corn Chowder image

No time to make a homemade soup? Think again! You'll be ladling out steamy bowls of satisfying chowder in no time. Canned corn and crab blend beautifully in this creamy, colorful soup. -Sarah McClanahan, Raleigh, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

3 teaspoons chicken bouillon granules
2 cups boiling water
6 bacon strips, diced
1/3 cup each diced sweet red, yellow and orange peppers
1/2 cup chopped onion
1/4 cup all-purpose flour
3 cups half-and-half cream
2 cans (14-3/4 ounces each) cream-style corn
1-1/2 teaspoons seasoned salt
1/2 teaspoon dried basil
1/4 to 1/2 teaspoon cayenne pepper
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed or 2 cups imitation crabmeat, flaked
1/2 cup minced chives

Steps:

  • Dissolve bouillon in water; set aside. In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain, reserving drippings. , In the same pan, saute peppers and onion in drippings until tender. Stir in flour. Gradually stir in bouillon mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; gradually stir in cream and corn. Add the seasoned salt, basil and cayenne. Cook until heated through, stirring occasionally (do not boil). Stir in the crab. Top each serving with bacon and chives.

Nutrition Facts : Calories 290 calories, Fat 12g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 1195mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 2g fiber), Protein 16g protein.

CRAB & SWEETCORN CHOWDER



Crab & sweetcorn chowder image

This low-fat soup is packed with flavour and so simple to cook

Provided by Good Food team

Categories     Dinner, Soup

Time 35m

Yield Serves 4

Number Of Ingredients 9

1 onion , finely chopped
1 leek , green and white parts separated and sliced
2 carrots , chopped
850ml-1 litre/1.5 pints - 1.75 pints low-sodium chicken or vegetable stock
1 large potato , diced
175g/ 6oz frozen sweetcorn
170g can white crabmeat , drained
4 tbsp light crème fraîche
1 tsp chopped chives

Steps:

  • Put the onion, white part of the leek and carrots in a large pan and pour on a few tbsp of the stock. Cook over a medium heat for about 10 mins, stirring regularly until soft. Add a splash more stock if the vegetables start to stick.
  • Add the potato, green leek and most of the stock, and simmer for 10-15 mins, until the potato is tender. Tip in the sweetcorn and crab meat, then cook for a further 1-2 mins. Remove from the heat and stir in the crème fraîche and some seasoning. Add the rest of the stock if the soup is too thick. Sprinkle with the chives and serve with brown bread, if you like.

Nutrition Facts : Calories 191 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.68 milligram of sodium

CORN AND CRAB CHOWDER



Corn and Crab Chowder image

Be sure to use white corn-it's sweeter.

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Appetizer     Quick & Easy     High Fiber     Crab     Corn     Winter     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 first-course servings

Number Of Ingredients 8

1 16-ounce bag frozen petite white corn (do not thaw), divided
1 cup low-fat (1%) milk
1 8-ounce bottle clam juice
4 tablespoons sliced green onions, divided
2 teaspoons minced peeled fresh ginger, divided
4 1/2 teaspoons fresh lemon juice, divided
2 tablespoons (1/4 stick) butter
4 ounces cooked crabmeat, flaked

Steps:

  • Reserve 1/4 cup corn. Bring remaining corn and milk to boil in medium saucepan. Cover; remove from heat. Let stand 10 minutes. Puree mixture in blender. Add clam juice, 3 tablespoons green onions, and 1 teaspoon ginger; puree again until almost smooth. Return puree to saucepan; bring to simmer. Mix in 1 1/2 teaspoons lemon juice. Season with salt and pepper.
  • Melt butter in small skillet over medium heat. Add reserved 1/4 cup corn; sauté 1 minute. Add crab, 1 tablespoon green onions, 1 teaspoon ginger, and 3 teaspoons lemon juice; stir just until warm. Season with salt and pepper. Divide soup among bowls; mound crab mixture in center.

SWEET CORN AND CRAB CHOWDER



Sweet Corn and Crab Chowder image

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.

CRAB AND CORN CHOWDER



Crab and Corn Chowder image

This is a very easy soup I came up with that tastes great for a fall dinner! (I needed soup for dinner--I had just been to the dentist!) I use whole goat's milk instead of cream, but they have the same quality (and not many people have goat's milk!) Update: As a shortcut, I often use a bag of Simply Potatoes Diced Potatoes and Onion instead of the potato and onion--no cutting or extra time on the onion needed!

Provided by Dwynnie

Categories     Chowders

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 small onion, diced
1 tablespoon olive oil
2 (14 3/4 ounce) cans creamed corn
1 (11 ounce) can sweet corn
2 medium potatoes, diced
1/4 cup dry sherry
2 teaspoons dried parsley flakes
3/4 teaspoon dried thyme leaves
1/4 teaspoon garlic powder
1/2 teaspoon white pepper
1 1/2 teaspoons salt
1 1/2 cups light cream
2 (6 1/2 ounce) cans crabmeat, drained
1/4 cup roasted sweet red pepper, diced

Steps:

  • In a pot, cook the onion in the olive oil until soft but not browned.
  • Add the corn, potatoes, sherry, parsley, thyme, garlic powder, pepper, and salt. Mix to combine and cook over medium heat for approximately 20 minutes (or until the potatoes are almost tender). Stir as needed.
  • Add the cream, crab, and roasted red pepper and heat 10 minutes over medium heat, stirring as needed--do not allow the soup to boil.
  • Serve when the potatoes are done!

Nutrition Facts : Calories 619.4, Fat 23.3, SaturatedFat 11.7, Cholesterol 98.1, Sodium 2344.8, Carbohydrate 80.9, Fiber 7.8, Sugar 12.1, Protein 28.3

ROASTED CORN AND CRAB CHOWDER



Roasted Corn and Crab Chowder image

This one's fast and good. Great for after chopping down the Christmas tree or Ice Skating. Company quality!!

Provided by Diana Adcock

Categories     Chowders

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

4 ears of corn, roasted and kernels cut
6 slices bacon, cooked and chopped
2 teaspoons butter
4 cloves garlic, minced
1 large onion, diced
2 (14 ounce) cans clam juice
1 cup instant mashed potatoes
1/2 cup half-and-half
3 teaspoons chopped fresh thyme
1 1/2 teaspoons Cajun blackened spice mix
1/2 teaspoon salt
1/2 lb fresh crabmeat, picked over
1 1/2 cups shredded sharp cheddar cheese (optional)

Steps:

  • In a large saucepan or dutch oven melt butter over medium high heat and add garlic and onion.
  • When onion is begining to become translucent add clam juice and potato flakes.
  • Cook, stirring occasionally until thickened slightly.
  • Reduce heat to simmer; add corn, cream, thyme, seasoning mix, salt and bacon.
  • Simmer for 20 minutes.
  • Add crab and heat through, around 5 minutes.
  • Serve in hot bowls, top with cheese and a sprinkle of cajun mix.

Nutrition Facts : Calories 331, Fat 15.2, SaturatedFat 5.8, Cholesterol 48.5, Sodium 1009, Carbohydrate 37, Fiber 3.1, Sugar 7.7, Protein 13.6

More about "corn and crab chowder recipes"

CRAB AND CORN CHOWDER - SPICY SOUTHERN KITCHEN
crab-and-corn-chowder-spicy-southern-kitchen image
2018-09-21 Gradually whisk in the chicken broth. Add the corn. Bring mixture to a boil. Reduce heat and simmer 15 minutes. Add the whipping cream, Creole seasoning, salt, pepper, cumin, and crab meat. Simmer for 3 to 4 minutes. …
From spicysouthernkitchen.com


CORN AND CRAB CHOWDER RECIPE | BON APPéTIT
corn-and-crab-chowder-recipe-bon-apptit image
2008-04-06 Melt butter in small skillet over medium heat. Add reserved 1/4 cup corn; sauté 1 minute. Add crab, 1 tablespoon green onions, 1 teaspoon ginger, and 3 teaspoons lemon juice; stir just until warm.
From bonappetit.com


CORN AND CRAB CHOWDER | MCCORMICK
corn-and-crab-chowder-mccormick image
1 Heat butter and oil in large saucepan on medium heat. Add potatoes, onion, celery, bell pepper, Old Bay Seasoning and bay leaf; cook and stir 8 minutes or until potatoes are tender. Sprinkle with flour; cook 2 minutes, stirring …
From mccormick.com


BEST CRAB AND CORN CHOWDER RECIPE - TASTINGTABLE.COM
2021-12-27 Directions. Peel and dice the onion, carrot, and potato into ½-inch cubes. Place the extra-virgin olive oil into a pot, and bring the heat up to …
From tastingtable.com
5/5 (88)
Total Time 47 mins
Category Main Course


CORN AND CRAB CHOWDER RECIPE | RECIPELAND
Melt 2 tablespoon butter in a large saucepan. Add onion and garlic and cook over medium heat, stirring often until soft, 7 to 8 minutes. Transfer to a blender and …
From recipeland.com


SUMMER CORN AND CRAB CHOWDER - EASY PEASY MEALS
2018-11-15 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. Let simmer over medium-low heat for 15 minutes.
From eazypeazymealz.com


CRAB AND CORN CHOWDER RECIPE | CRAB RECIPES - FULTON FISH MARKET
Melt the butter in a small saucepan over medium heat. Add ¼ cup frozen corn and cook until heated through. Add in lump crabmeat, half of the sliced green onions, and a dash of lemon juice, to taste. In a large saucepan, bring the milk and the remaining corn to a boil. Remove from heat, cover, and allow to cool for 10-15 minutes.
From fultonfishmarket.com


CORN AND CRAB CHOWDER | OLD BAY - MCCORMICK
1 Heat butter and oil in large saucepan on medium heat. Add potatoes onion celery bell pepper Old Bay Seasoning and bay leaf; cook and stir 8 minutes or until potatoes are tender. Sprinkle with flour; cook 2 minutes stirring constantly. Stir in milk and chicken broth. Bring to boil.
From mccormick.com


CRAB AND CORN CHOWDER RECIPE | RECIPES.NET
2022-03-24 Stir the broth, seafood seasoning, potatoes, and corn in the saucepan. Heat to a boil. Reduce the heat to low and cook for 15 minutes or until the potatoes are tender. Stir in the crabmeat and cream and cook for 5 minutes or until the mixture is hot and bubbling. Divide the chowder among 6 serving bowls.
From recipes.net


BEST CRAB AND CORN CHOWDER RECIPE - HOHOHEK
2021-12-28 Once your timer goes off after 30 minutes, take the pot off the stove. Then, turn the heat to low-medium, and add the crème fraîche. Stir everything together, and cook for another five minutes. Then, roughly chop the chives. After five minutes, spoon the soup into bowls, and then top with fresh chives.
From hohohek.com


CRAB AND CORN CHOWDER (NO FLOUR) - LITTLE BROKEN
2017-07-27 Step 1: In a large dutch oven, cook onions, celery, carrots, and leeks until soft. Step 2: Add potatoes, bay leaf, Old Bay seasoning, salt, black pepper, to taste, and chicken stock. Cook for about 8-10 minutes or until the potatoes are halfway done. Step 3: Puree 2 cups of chowder in a food processor or blender until smooth.
From littlebroken.com


SPICY CORN AND CRAB CHOWDER RECIPE | MYRECIPES
Reduce heat to medium. Step 4. Combine remaining 1/4 cup half-and-half and flour in a small bowl, stirring until smooth. Add flour mixture to pan. Cook 1 minute, stirring constantly. Return corn puree to pan. Stir in poblano, milk, and crab; bring to …
From myrecipes.com


CORN-AND-CRAB CHOWDER RECIPE | MYRECIPES
Sauté celery and next 3 ingredients in hot drippings 5 to 6 minutes or until tender. Step 3. 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.
From myrecipes.com


ONE POT CORN AND CRAB CHOWDER - NO PLATE LIKE HOME
2017-01-23 Instructions. 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 flour and stir until vegetables are coated and continue stirring for a minute.
From noplatelikehome.com


CRAB AND CORN CHOWDER – KILTED CHEF
Heat the olive oil in a soup pot and add the onion, shallot, celery, red pepper and garlic and corn kernel’s, thyme, oregano, Hot Under The Kilt, basil, salt and pepper, sauté until soft. Add the corn broth and potatoes, bring to a boil and reduce to a simmer, cook for 20 minutes. Stir in the sour cream and gently add in the crab meat and ...
From kiltedchef.ca


CORN AND CRAB CHOWDER - RECIPE GIRL
2018-08-16 Season with salt and pepper. Melt the butter in a small skillet over medium heat. Add reserved 1/4 cup corn; sauté 1 minute. Add crab, 1 tablespoon green onions, 1 teaspoon ginger, and 3 teaspoons lemon juice; stir just until warm. Season with salt and pepper. Divide the soup among 4 bowls; mound the crab mixture in the center of each bowl.
From recipegirl.com


CORN AND CRAB CHOWDER | RAYMOND'S FOOD
Print Recipe. Corn and Crab Chowder. Every time I’m reading an ASOIAF book and they’re eating some sort of seafood stew and sopping it up with a dark bread, my mouth waters. I’ve been craving both chowder and pumpernickel rye since, like, Tuesday. Neither of these things is anywhere near being ok for slow carb, so I had to wait til cheat day. Cook Time 40 mins. Total …
From raymonds.recipes


LOBSTER SWEET CORN CHOWDER - SWEET RECIPEAS
2022-08-07 In a large stock pot, cook celery, carrot, onion and garlic in 1 TBSP of butter. Saute for about 5 minutes, until tender. .Add potatoes, coriander, white pepper and lobster stock. Bring to a boil. Cover and reduce to a simmer. Simmer for about 30 minutes, while the stock reduces.
From sweetrecipeas.com


CORN AND CRAB CHOWDER - THE COOKING BRIDE
2009-08-28 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.
From cookingbride.com


EASY CORN AND CRAB CHOWDER - SPICY SOUTHERN KITCHEN
2020-02-16 Place all 3 cans of soup and the cream cheese in a blender and blend until smooth. Transfer mixture to a large Dutch oven. Add half-and half and bring to a simmer. Once it starts to simmer, add the remaining ingredients except the crab and simmer for 8 minutes. Add the crab and simmer for 2 more minutes.
From spicysouthernkitchen.com


CORN AND CRAB CHOWDER - BUTTER BASIL AND BREADCRUMBS
2018-06-16 Bring to a boil, and then immediately reduce to a simmer. Simmer for about 30 minutes, or until the potatoes are fork tender. Add the corn, zucchini, yellow squash, heavy cream, and crab. Continue to simmer for another 20-30 minutes, until the chowder has thickened a bit. Remove the stems from the thyme.
From butterbasilandbreadcrumbs.com


EASY CORN AND CRAB CHOWDER RECIPE | THE CRAB PLACE
Add the water, bay leaf, paprika and potatoes and simmer until the potatoes are tender (35-40 minutes). Bring just to the boiling point and add the flour and 1/2 cup of the milk. In a separate saucepan, heat crab meat, corn and the remaining milk. When warmed through but not boiling, add it and the bacon to the soup mixture.
From crabplace.com


CORN AND CRAB CHOWDER | CANADIAN LIVING
Serve this chowder with warm crusty rolls to sop up any leftover broth.
From canadianliving.com


HOW TO MAKE CORN AND CRAB CHOWDER RECIPE - HEALTHIEST FOOD …
2022-01-24 Directions. For the Corn and Crab Chowder Recipe. Preheat oven to 375 degrees F (190 degrees C). Bring a pot of water to a boil, then add the material you’re making. Once the water is boiling,add some salt as desired. Add the material you’re making and stir until everything is …
From healthiestfoodrecipes.com


CORN AND CRAB CHOWDER | BETTER HOMES & GARDENS
In a large saucepan, combine the fresh or frozen corn, broth, green onions, green pepper, fines herbes, and white pepper. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Step 3. Stir together the milk and cornstarch. Stir into the hot …
From bhg.com


CRAB AND CORN CHOWDER RECIPE - COOK WITH CAMPBELLS CANADA
Pour off all but 2 tbsp (30 mL) drippings from saucepan. Reduce heat to medium; add onion and garlic to saucepan and cook for about 4 minutes or until onion is softened,stirring occasionally. Stir chicken broth,corn,seafood seasoning and potatoes into saucepan; bring to boil. Reduce heat to low; cook for about 15 minutes or until potatoes are ...
From cookwithcampbells.ca


CORN AND CRAB CHOWDER RECIPE - THE SPRUCE EATS
2022-05-29 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.
From thespruceeats.com


CROCKPOT CRAB AND CORN CHOWDER - EASY CHOWDER RECIPE!
2021-07-12 To a slow cooker, add all ingredients except for the crab, cream cheese and heavy whipping cream. Cook on high for 4-5 hours or low for 6-8 hours. During the last twenty minutes, lower the heat to low or warm. Add crab, whipping cream and cream cheese.
From blackberrybabe.com


CORN AND CRAB CHOWDER RECIPE + A GOOD READ - SIMPLE STYLINGS
2017-04-24 So without further ado, here is my version of the corn and crab chowder based on the recipe from the book: Ingredients: 5 slices of bacon. 4 ears of sweet white corn, shaved off the cob. 2 lb. crab meat. 1 red bell pepper, diced. 1 jalapeño pepper, seeded and diced. 1 large sweet yellow onion, diced. 3 cloves of garlic, minced. 1 lb. baby new ...
From simplestylings.com


CRAB AND CORN CHOWDER - CAMPBELL'S KITCHEN - SWANSON
2009-11-20 Pour off all but 2 tablespoons drippings. Reduce the heat to medium. Add the onion and garlic to the saucepan and cook until the onion …
From delish.com


CRAB AND CORN CHOWDER | RICARDO
In a saucepan, sauté the onion in the butter. Add the flour and cook for 2 minutes, stirring constantly. Add the stock while whisking. Stir until it slightly thickens. Add the thyme, bay leaf, corn, crab and cream. Simmer gently for 10 minutes. Remove the …
From ricardocuisine.com


CORN AND CRAB CHOWDER RECIPE | YUMMLY
This is a great chowder as is. Will definitely make again! May 8, 2019 - Amazing!!! Well received by the whole family. This is a great chowder as is. Will definitely make again! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. …
From pinterest.ca


CRAB AND CORN CHOWDER WITH BACON RECIPE | BON APPéTIT
2004-08-31 Step 1. 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 ...
From bonappetit.com


CANNING CORN CHOWDER RECIPE : TOP PICKED FROM OUR EXPERTS
Corn chowder recipe for canning ideas | Recipe Ideas trend superrecipe.netlify.app. A have a recipe for canning corn chowder with the following ingredients. 4 cups corn kernals 3 cups water 1 tablespoon instant chicken bouillon granules 4 cups cubed peeled potatoes 1 12 cups sliced onion 1 cup chopped celery 14 teaspoon pepper Heat to boiling then process in …
From recipeschoice.com


CRAB AND CORN CHOWDER RECIPE - POOK'S PANTRY RECIPE BLOG
2021-09-02 Simmer for 25 - 30 minutes on medium-low heat. After 30 minutes, remove corn cobs carefully with kitchen tongs and discard. Increase heat back to medium. Add potatoes to the chowder and simmer for 8 - 10 minutes, or until potatoes begin to soften. Add fresh corn and cook an additional 3 minutes.
From pookspantry.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #soups-stews     #seafood     #american     #chowders     #crab     #northeastern-united-states     #shellfish

Related Search