Crab And Corn Chowda Mac Recipes

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

Ingredients

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.

CRAB AND CORN CHOWDA-MAC

Crab and Corn Chowda-Mac image

Categories Sauce Dinner Crab Corn Boil

Yield 4 servings

Number Of Ingredients 16

Ingredients

Salt
1 box large shell pasta
1 tablespoon EVOO (extra-virgin olive oil), once around the pan
3 bacon slices, chopped
1 medium onion, chopped
2 celery ribs with greens, chopped
1/2 small red bell pepper, cored, seeded, and chopped
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup milk
1 6-ounce tub fresh lump crab meat, flaked
1 cup frozen corn kernels
2 cups shredded sharp white Cheddar cheese
2 tablespoons fresh thyme, chopped
A couple of pinches cayenne pepper
3 tablespoons chopped or snipped fresh chives, for garnish

Steps:

Bring a large pot of water to a boil for the pasta and salt it. Cook the pasta to al dente.
While the pasta cooks, heat a large, deep skillet over medium to medium-high heat. Add the EVOO and the bacon. Cook the bacon for 3 minutes. Add the onions and celery and cook for 3 minutes more. Add the bell peppers and cook for another minute or two. Add the flour and cook for 1 to 2 minutes. Whisk in the stock, then the milk. When the milk bubbles, add the crab and corn to heat through, another minute. Stir in the cheese, thyme, and cayenne pepper and heat until the cheese melts into the sauce. Drain the pasta and toss with the cheese, crab, and corn sauce. Adjust the seasonings. Ladle into bowls and garnish with the chives.

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