CRABMEAT AND CORN SOUP
A very tasty chowder-type recipe. Delicious any time.
Provided by William Anatooskin
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- In a heavy-bottomed pot, melt butter, add flour, and stir gently until blended; do not burn or let it darken. Add milk gradually, stirring all the while, then add half and half, stirring gently while blending. Add corn and green onions, and cook for a few minutes until tender.
- Add crabmeat, pepper, salt, and soy sauce and simmer until very hot and small bubbles form around the edge; do not let boil. Adjust seasonings to taste. Garnish with sprinkles of chopped fresh parsley when serving and serve hot.
- Variations: You may use 4 cobs of fresh corn instead of frozen or canned. Cut the kernels off the cob, scrape cob for juices, and then add to soup. Cook until corn is tender. Canned crabmeat or imitation crab may be used instead of fresh crabmeat. Use one 7 1/2-ounce can crabmeat (drained) and 8 ounces imitation crab (cut into small pieces). Combine the two and cook as noted above.
Nutrition Facts : Calories 264.7 calories, Carbohydrate 16.9 g, Cholesterol 77.2 mg, Fat 15.7 g, Fiber 1.2 g, Protein 15.5 g, SaturatedFat 9.3 g, Sodium 537.6 mg, Sugar 4.3 g
CREAMY CORN CRAB SOUP
This creamy soup is fast, easy and very tasty. Corn really stars in this delectable recipe, and crabmeat makes it a little more special. It will get high marks from both busy cooks and lovers of flavorful homemade food.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion in butter until tender. Add the broth, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat; cool slightly. , In a blender, puree half of the corn mixture. Return to pan. Stir in the crab, milk and pepper; cook over low heat until heated through (do not boil). If desired, top with fresh cracked pepper, chives and crushed red pepper flakes.
Nutrition Facts : Calories 219 calories, Fat 6g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 702mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges
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.
CRAB AND SWEET CORN SOUP
Time 15m
Yield 3-4 servings
Number Of Ingredients 9
Steps:
- Bring water and bouillon cube to a boil. Add crab meat and corn. Simmer for 2 minutes. Season to taste.
- Slowly add the cornstarch mixture, stirring until the soup thickens.
- Remove from heat, immediately pour in beaten egg in a steady stream to form flower patterns on the surface.
- Drizzle with sesame oil and sprinkle with green onions.
- Serve immediately and enjoy!
CORN CHOWDER WITH CRAB
This is the recipe my kids request I make for their birthdays! Great with rustic bread and marinated tomato salad.
Provided by AMYMENGES
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Melt butter in a large pot over medium heat. Cook and stir onion until softened, about 5 minutes. Stir in cream of potato soup, frozen corn, cream-style corn, milk, crab sticks, water, chicken bouillon, salt, and pepper. Bring to a boil; reduce heat and simmer chowder until flavors combine, about 20 minutes.
- Stir green chile peppers into the chowder before serving.
Nutrition Facts : Calories 325.6 calories, Carbohydrate 57.7 g, Cholesterol 26.2 mg, Fat 7.9 g, Fiber 5.7 g, Protein 11.1 g, SaturatedFat 4.2 g, Sodium 1947.6 mg, Sugar 13.2 g
BRENNAN'S CORN AND CRAB SOUP
I'm not sure where I found this recipe, but it's a very rich soup. I like to add additional herbs - whatever strikes me at the moment, but I usually add some Italian seasoning and sometimes some spicy Mrs. Dash.
Provided by lazyme
Categories Crab
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a large saucepan or Dutch oven and saute the onion until clear and tender.
- Blend in the flour, then the corn kernels.
- Cook the mixture for 5 minutes, stirring frequently.
- Pour in the cream and season with salt and pepper to taste.
- Cook over medium heat until the corn is tender, about 20 minutes, stirring occasionally.
- Add the crab and parsley, cook an additional 5 minutes, then serve.
CRAB AND SWEET CORN SOUP
A delicious soup that is perfect for anything from a summer lunch to a dinner party starter!
Provided by RICHMUSK
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Heat the oil in a saucepan over medium-high heat. Add the corn, and fry for about 30 seconds. Pour in the fish stock, and season with salt and pepper. Simmer over medium-low heat for a few minutes. Drizzle in the egg while slowly stirring the soup to create a white swirl.
- To serve, divide the crabmeat into 4 bowls, and ladle the hot soup over it.
Nutrition Facts : Calories 148.5 calories, Carbohydrate 9.6 g, Cholesterol 83.9 mg, Fat 6.1 g, Fiber 1 g, Protein 13.6 g, SaturatedFat 1.2 g, Sodium 714.2 mg, Sugar 3.2 g
CORN AND CRAB SOUP
The Corn and Crab Soup recipe out of our category Shrimp! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk together the egg white and sesame oil.
- Bring the broth to a boil, add the corn and simmer for around 4 minutes.
- Add the rice wine, soy sauce, ginger root, a little salt and pepper and the sugar.
- Mix the cornflour to a paste with 1 tbsp of cold water, stir into the soup and bring to a boil.
- Add the chopped crab.
- Slowly add the prepared egg white, stirring constantly, and season.
- Mix together the spring onions and coriander. Ladle the soup into bowls and serve scattered with spring onions and coriander.
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MATT MORAN: CRAB AND SWEETCORN SOUP | GOURMET TRAVELLER
From gourmettraveller.com.au
Servings 6Estimated Reading Time 2 mins
- About 30 minutes before serving, remove the crabmeat from the refrigerator and leave to come to room temperature.
- Place a corn cob upright on a chopping board, then, using a small sharp knife, cut downwards along the cob to remove the kernels. Repeat with the remaining cobs.
- Place the fish stock in a large saucepan and bring to the boil; keep hot. Place the leek, garlic and butter in another large saucepan, then cook over medium heat, stirring frequently, until translucent. Add the bay leaf and corn kernels and cook for another 3-4 minutes, then lightly season with salt and pepper. Add the boiling stock to the corn mixture and simmer for 20 minutes or until the corn is tender. Add the cream, then remove from heat. Process the corn mixture to a smooth purée in a blender or food processor, then pass through a fine sieve placed over a large saucepan and season to taste. Gently reheat the soup over medium heat until warmed through.
- To serve, place a pile of crabmeat in the centre of 6 warmed bowls, then ladle over the sweetcorn soup. Top with a Greek basil sprig.
FLAVORFUL CRAB AND CORN SOUP RECIPE | YUMMY.PH
From yummy.ph
- Heat oil and melt butter in a pot. Add onions, garlic, and ginger. Sauté until fragrant. Add crabmeat and corn kernels. Sauté for 2 minutes.
- Add stock and cob; bring to a boil. Lower heat and simmer for 40 minutes. Remove cob. Season with salt and pepper.
- Bring to a boil and add dissolved cornstarch. Add eggs and mix until well combined. Garnish with leeks. Serve hot.
FILIPINO CRAB AND CORN SOUP RECIPE
From pinoyrecipe.net
Estimated Reading Time 1 min
HOW TO COOK THE BEST CRAB AND CORN SOUP RECIPE - EAT …
From eatlikepinoy.com
Cuisine FilipinoTotal Time 40 minsCategory SoupCalories 175 per serving
- Season with salt and pepper, pour in the cup of water, a cup of poulet and a cup of pork stock, and melted maize starch. Stir well.
CURRIED CRAB CORN CHOWDER RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
Cuisine IndianTotal Time 45 minsCategory EntreesCalories 428 per serving
- In a large pot set over medium heat, warm the oil and butter. Let the butter melt, then add the bay leaf and let it sizzle until fragrant, 30 to 60 seconds. Toss in the celery and onion and cook, stirring continuously, until softened, 2 to 4 minutes. Add the garlic and salt and sauté for 2 minutes longer.
- Stir in the potatoes and cook, stirring, for 1 minute. Then add the pepper, curry powder, and Old Bay, if using, and cook over medium heat to take some of the rawness out of the curry powder, about 1 minute. Stir in the flour and cook, stirring, for 2 to 3 minutes.
- Pour in the broth and stir to thoroughly combine everything. Then add the coconut milk and milk. Keep stirring and bring to a boil and then reduce the heat to medium, add the corn and crab and simmer until the potatoes are tender, 8 to 12 minutes. Stir in the fennel powder and adjust the seasoning to taste. Remove and discard the bay leaf.
- Ladle the chowder into bowls and garnish with the chopped chives and cilantro. (Leftovers taste even better than the first time around. Although you may need to add a little extra broth as you reheat the chowder since it tends to thicken when it sits.)
SWEET CORN SOUP WITH CRAB RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (3)Servings 10.5
- Add butter to pork drippings in Dutch oven over medium heat; whisk in cornmeal, and cook, whisking constantly, 1 minute. Add celery and next 4 ingredients; saute 2 minutes.
- Add broth and corncobs. Bring to a boil; reduce heat, and simmer 30 minutes. Remove and discard corncobs. Stir in crabmeat and next 4 ingredients; cook until thoroughly heated. Garnish, if desired.
SWEET CORN SOUP WITH CRAB RECIPE | MYRECIPES
From myrecipes.com
4/5 (3)Total Time 30 minsServings 4Calories 404 per serving
- Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add onion; sauté 3 minutes. Add corn, salt, and pepper; sauté 3 minutes. Add 2 cups water; bring to a boil. Reduce heat; simmer 6 minutes. Place corn mixture and half-and-half in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a towel over opening in blender lid (to avoid splatters). Blend until smooth.
- Place peas in a small bowl; mash slightly with a fork. Stir in remaining 1 tablespoon oil, basil, and crab; serve over soup.
CORN-AND-CRABMEAT SOUP RECIPE - RECIPES, MENUS, CHEFS ...
From foodandwine.com
5/5 Servings 4
- In a blender or food processor, combine the corn kernels and 2 cups of the broth. Pulse to a coarse puree.
- In a large pot, melt the butter over moderately low heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Add the corn puree, the wine, the remaining 2 cups of broth, and the salt to the pot. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the corn is tender, 10 to 15 minutes. Add the milk and bring just to a simmer. Stir in the crabmeat and chives.
CORN AND CRAB SOUP - THE RECIPE WEBSITE
From therecipe.website
Cuisine ChineseTotal Time 10 minsCategory SoupCalories 151 per serving
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