Crab Chowder Recipe Paula Deen

QUICK CRAB STEW

Steps:

• In a large saucepan, melt the butter and saute the onion until translucent, about 3-4 minute.
• Add the soups, milk, and half and half, and stir to combine.
• Add the crabmeat and bring just to a boil.
• Add the sherry, salt and pepper, to taste.
• Serve immediately, or allow to cool to room temperature, then refrigerate or freeze immediately in serving sizes.

CRAB CHOWDER

Steps:

• Melt butter in a large pot over medium heat. Cook and stir onion, celery, thyme, salt, and pepper in hot butter until onion and celery start to soften, about 5 minutes. Stir potatoes, milk, broth, cream, and clam juice into onion mixture. Bring to a simmer; cook until potatoes are soft, about 10 minutes.
• Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to pot and stir in crabmeat. Cook until soup is hot and crab is heated through, about 5 minutes. Season with salt and pepper.

CRAB CHOWDER

Steps:

• In a Dutch oven, saute the mushrooms, celery and onion in butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the crab, broth, potatoes, corn, salt, dill and pepper. Reduce heat; cover and simmer for 10 minutes or until heated through. Stir in sherry.

CORN AND CRAB CHOWDER

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.

QUICK CRAB STEW

Steps:

• In a large saucepan, melt the butter and sauté the onion until translucent, 3 to 4 minutes. Add the soups, milk, and half and half. Add the crabmeat and bring just to a boil. Add the sherry, and salt and pepper to taste. Serve immediately. Or allow to cool to room temperature, then refrigerate or freeze immediately in plastic microwavable reusable containers with lids.

CHRISSY'S CRAB CHOWDER

Steps:

• In medium soup pot, saute the onion and celery on medium heat, with butter, until translucent, about 2 minutes. Turn heat to low, add flour, and mix well until pasty. Using a whisk, stirring slowly, add soft cooked bacon, diced cooked potatoes, parsley, paprika, garlic salt, celery salt, white pepper, seafood seasoning, and salt and pepper, to taste. Mix, and then slowly add the milk and cream, stirring constantly. Add the corn, and finally, gently fold in the crabmeat. Stir slowly. Serve hot.

PAULA DEAN'S CORN CHOWDER RECIPE - (3.8/5)

Steps:

• Melt one stick of butter in a saucepan add onion, carrot, celery & garlic for 2 minutes. Add flour make a roux. Cook until light brown, then take off heat and let cool. Put corn and stock together in a pot and bring to a boil. Simmer for 10 minutes. Pour stock in a little at a time and whisk. Return to heat and boil. In a small pot heat half and half until hot. Add to corn mixture. Add salt and pepper, serve.

CRAB CHOWDER

Steps:

• Chop bacon and in a 2-quart heavy saucepan cook over moderate heat, stirring occasionally, until crisp.
• Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in pan.
• While bacon is cooking, cut onion into 1/4-inch dice.
• Peel potatoes and cut into 1/4-inch dice.
• Stir onion, potatoes, and water into bacon fat and simmer, covered, until potatoes are tender and most of water is evaporated, about 15 minutes.
• While mixture is simmering, pick over crab meat, removing any bits of shell and cartilage.
• Stir milk and cayenne into mixture and return just to a simmer.
• Add crab and salt and pepper to taste and bring chowder to a simmer.
• Serve chowder garnished with parsley and bacon.