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.
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.
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.
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
CRAB-CORN CHOWDER
Provided by Robin Miller : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large saucepan, combine crab cake mixture, corn and bay leaves. Pour over broth and set pan over medium-high heat. Simmer 5 minutes. Stir in milk and simmer 2 minutes, until hot. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and garnish with chopped fresh parsley.
- Crab Cake Mixture:
- In a large bowl, combine crabmeat, sour cream, oats, bread crumbs, Dijon mustard, crab boil seasoning, oregano, and black pepper. Gently mix ingredients together, being careful not to break up crabmeat.
- Yield: about 1 cup
CRAB-CORN CHOWDER
Steps:
- Prepare grill (moderately high heat).
- Brush corn with olive oil. Grill ears until kernels soften and develop grill marks, about 15 minutes. Remove from heat. When cool enough to handle, use large knife to cut kernels from cobs. Set aside.
- In heavy, large pot over moderate heat, sauté bacon until crisp, about 14 to 16 minutes. Add onions, garlic, shallots, celery, and bay leaves and sauté until translucent, about 7 to 9 minutes. Add butter and heat until melted, less than 1 minute. Using wooden spoon, stir in flour and cook, stirring constantly, until smooth, about 3 minutes. Lower heat to moderately low and continue to cook, stirring constantly, until paste is color of peanut butter, about 6 minutes.
- Whisk in milk and cream, then add potatoes. Raise heat to high and bring to simmer, then reduce heat to moderately low and simmer, uncovered, until soup thickens and potatoes are tender, about 17 to 19 minutes.
- Stir in maple syrup, thyme, basil, and chives. Gently stir in crab meat, corn, salt, and pepper. Serve immediately.
CREOLE CRAB AND CORN CHOWDER
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.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h25m
Yield 6
Number Of Ingredients 19
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.
Nutrition Facts : Calories 196.9 calories, Carbohydrate 21.8 g, Cholesterol 45.8 mg, Fat 9 g, Fiber 3.9 g, Protein 10.5 g, SaturatedFat 4.9 g, Sodium 217 mg, Sugar 4.4 g
FRESH CORN AND CRAB CHOWDER
I adapted this recipe from a camping cookbook, Simple Foods for the Pack, by Claudia Axcell, Diana Cooke and Vikki Kinmont. Originally almost all the ingredients were dehydrated (except for the canned crab) so that you can just throw them all in a ziplock and heat them in camp with water. This is probably a great idea for OAMC, but this recipe is also very fast to put together if you haven't made it ahead. I had it on the table within half an hour from start to finish, and that included time to cook the potatoes in the microwave. This chowder is very rich even without any dairy in it, and obviously you could make it vegetarian without the crab.
Provided by kitchengrrl
Categories Chowders
Time 25m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a 1 qt saucepan, sauté onion and celery in butter until translucent. Add garlic and sauté until fragrant, about 30 seconds.
- Add all remaining ingredients EXCEPT crabmeat and cilantro. Bring to a boil over moderate heat, stirring frequently. Reduce the heat and simmer covered for 10 minutes, stirring occasionally.
- Add the crab meat, heat through and serve garnished with cilantro.
Nutrition Facts : Calories 236.5, Fat 4.3, SaturatedFat 1.7, Cholesterol 50.5, Sodium 747.6, Carbohydrate 32.4, Fiber 3.7, Sugar 4, Protein 18.2
ROASTED CORN AND CRAB CHOWDER
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
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
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