Crab Chowder Recipes

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CRAB CHOWDER



Crab Chowder image

This recipe can be prepared in 45 minutes or less. If you prefer your soup a little thicker, crush 6 saltines into fine crumbs and add them at the end of the procedure, when you add the crab. From Gourmet.

Provided by Bev I Am

Categories     Chowders

Time 45m

Yield 4 cups

Number Of Ingredients 8

2 slices bacon
1 medium onion
2 medium boiling potatoes
1/2 cup water
1/2 lb jumbo lump crab meat
3 cups whole milk
1/8 teaspoon cayenne, to taste
chopped fresh flat-leaf parsley

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.

CREAMY CRAB CHOWDER



Creamy Crab Chowder image

This creamy crab chowder made with sauteed onions, celery, garlic, and parsley is one of my family's favorites.

Provided by LANAN

Categories     Soups, Stews and Chili Recipes     Chowders

Time 35m

Yield 8

Number Of Ingredients 18

2 tablespoons bacon grease
2 tablespoons butter
1 onion, finely chopped
1 stalk celery, finely chopped
1 tablespoon chopped fresh parsley
1 ½ cups chicken stock
1 quart heavy cream
½ teaspoon salt
½ teaspoon seasoned salt
⅛ teaspoon ground black pepper
⅛ teaspoon chili powder
⅛ teaspoon dried dill weed
1 pinch white sugar
1 pinch cayenne pepper
1 pound fresh crabmeat
2 tablespoons all-purpose flour
1 tablespoon water, or as needed
¼ cup dry sherry

Steps:

  • Heat bacon grease and butter in a large pot over medium-high heat. Saute onion, celery, and parsley until onion is browned, about 5 minutes. Reduce heat to medium and pour in stock. Slowly stir in cream, salt, seasoned salt, pepper, chili powder, dill, sugar, and cayenne pepper. Add crab and simmer until flavors combine, about 15 minutes.
  • Mix flour with water in a small bowl and pour into the soup. Stir to thicken slightly. Add sherry just before serving.

Nutrition Facts : Calories 512.5 calories, Carbohydrate 7.9 g, Cholesterol 220.8 mg, Fat 47.6 g, Fiber 0.4 g, Protein 13.5 g, SaturatedFat 29.3 g, Sodium 621 mg, Sugar 1.1 g

CRAB CHOWDER



Crab Chowder image

For a thicker chowder, use heavy cream or half-and-half.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 14

1/2 pound sliced fresh mushrooms
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups milk
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 can (14-1/2 ounces) vegetable broth
1 can (14-1/2 ounces) whole potatoes, drained and cut into 1/2-inch cubes
1 cup frozen corn, thawed
1 teaspoon salt
1/2 teaspoon dill weed
1/2 teaspoon pepper
2 tablespoons sherry

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.

Nutrition Facts : Calories 272 calories, Fat 12g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 1151mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 19g protein.

CHRISSY'S CRAB CHOWDER



Chrissy's Crab Chowder image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 17

1 yellow onion, diced
2 stalks celery, diced
4 ounces (1 stick) butter
3/4 cup flour
10 slices bacon, soft cooked and chopped
5 medium potatoes, peeled, diced and par-boiled for about 5 minutes
1/4 cup chopped fresh parsley
1/4 teaspoon paprika
1/8 teaspoon garlic salt
1/8 teaspoon celery salt
1/8 teaspoon white pepper
1 teaspoon seafood seasoning
Salt and freshly ground black pepper
1 quart milk
1 pint heavy cream
1 can corn
1 pound Maryland blue crabmeat

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.

CORN AND CRAB CHOWDER



Corn and Crab Chowder image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the pan in a slow stream
2 tablespoons butter
2 all-purpose potatoes, peeled and diced
2 ribs celery, chopped
1 medium yellow onion, chopped
1 small red bell pepper, seeded and diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 tablespoon Old Bay seasoning blend, found near seafood department or, on spice aisle in your market
3 tablespoons all-purpose flour
2 cups vegetable or chicken stock or broth
1 quart whole milk
3 cups corn kernels, scraped fresh from the cob, or frozen kernels
8 ounces cooked lump crab meat, fresh is available in plastic tubs at many fish counters
4 small bread boules, 6 inches, hollowed out, preferably sour dough, optional
Oyster crackers
Hot cayenne pepper sauce
Sliced scallions

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-CORN CHOWDER



Crab-Corn Chowder image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 16

1 cup crab cake mixture, reserved from crab cakes OR see recipe below
2 cups frozen corn kernels
2 bay leaves
4 cups reduced-sodium chicken broth
1 cup nonfat or lowfat milk
Salt and ground black pepper
1 tablespoon chopped parsley leaves
12 ounces fresh lump crabmeat (or an equal amount of canned lump crabmeat)
2 tablespoons lowfat sour cream
2 1/4 teaspoons oats (regular or quick-cooking)
2 1/4 teaspoons seasoned dry bread crumbs
3/4 teaspoon Dijon mustard
1/2 teaspoon crab boil seasoning (recommended: Old Bay)
1/4 teaspoon dried oregano
Pinch ground black pepper
1/2 teaspoons olive oil

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 CHOWDER



Crab Chowder image

This is the tastiest soup I've ever encountered and the only one I'll ever submit. For a thicker sauce use more cream and less milk.

Provided by STUCK601

Categories     Soups, Stews and Chili Recipes     Chowders

Time 40m

Yield 6

Number Of Ingredients 11

2 tablespoons unsalted butter
1 yellow onion, finely chopped
4 stalks celery, cut into 1/4-inch slices
1 tablespoon finely chopped fresh thyme
salt and ground black pepper to taste
7 potatoes, cut into 1/2-inch pieces
2 cups whole milk
1 (15 ounce) can fish broth
1 cup heavy whipping cream
1 (8 ounce) bottle clam juice
1 ½ pounds Dungeness crab meat, chopped

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.

Nutrition Facts : Calories 559.7 calories, Carbohydrate 52.2 g, Cholesterol 160 mg, Fat 23.3 g, Fiber 6.2 g, Protein 35.8 g, SaturatedFat 13.5 g, Sodium 818.2 mg, Sugar 6.9 g

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.

SEAFOOD CHOWDER



Seafood Chowder image

Provided by Ina Garten

Time 2h10m

Yield 3 quarts

Number Of Ingredients 26

1 pound large shrimp (32 to 36 per pound), peeled and deveined (save shells for stock)
1/2 pound scallops
1/2 pound monkfish
1/2 pound fresh lump crabmeat, picked over to remove shells
1/4 pound unsalted butter
1 cup peeled and medium-diced carrots (4 carrots)
1/2 cup medium-diced yellow onion (1 onion)
1 cup medium-diced celery (3 stalks)
1 cup medium-diced small white or red potatoes
1/2 cup corn kernels, fresh or frozen
1/4 cup all-purpose flour
1 recipe Seafood Stock, recipe follows
1 1/2 tablespoons heavy cream (optional)
2 tablespoons minced parsley
Salt and freshly ground black pepper to taste
2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 garlic cloves, minced
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
10 sprigs fresh thyme, including stems

Steps:

  • Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat.
  • In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and saute over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. Add the heavy cream, if desired, and the parsley. Add salt and pepper to taste, and serve.
  • Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.

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

JULIE'S CLAM CRAB CHOWDER (WHITE)



Julie's Clam Crab Chowder (White) image

This came from my friend Julie who was originally from Missouri however, lived in many places as she was married to a military husband. Julie doubled the recipe and I single it. The soup has a thin broth. Enjoy.

Provided by AcadiaTwo

Categories     Chowders

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 13

1/2 lb bacon
1 sweet onion (diced)
2 cups water
6 ounces clam juice
8 medium potatoes (peeled, diced)
1 cup heavy cream
1 cup half-and-half
1 cup milk
24 ounces canned clams, minced, reserve juice
8 ounces canned crabmeat
1/2 cup butter
1/4 teaspoon salt (to taste)
1/4 teaspoon black pepper (to taste)

Steps:

  • In a 3-quart dutch oven fry bacon until crisp and crumbles easily. (Remove bacon and set aside).
  • Saute onion in bacon fat until tender.
  • Add water, clam juice, potatoes and cook until potatoes are tender.
  • (Do not drain).
  • Add heavy cream, half-and-half and milk stirring frequently so it doesn't scorch.
  • Heat to steaming (do not boil).
  • Add clams w/juice, crab, bacon, butter, salt and pepper and cook for 5 minutes more stirring frequently.
  • To Reheat: Only reheat as much as you can eat. Don't reheat the whole pot.

THAI FRESH CRAB CHOWDER



Thai Fresh Crab Chowder image

This Thai-inspired crab chowder has some zippy ingredients, balanced to frame the crab without overpowering it. Shelling fresh crab is the most time-intensive and tedious part of the preparation. Taste as you cook; you don't want the ingredients to overpower the delicate taste of the crab.

Provided by mombi

Categories     Soups, Stews and Chili Recipes     Chowders

Time 1h

Yield 6

Number Of Ingredients 16

6 cups water, or as needed
2 medium red potatoes, thickly sliced
2 large carrots, thickly sliced
4 teaspoons clam base
3 sprigs fresh dill
3 tablespoons butter
2 medium shallots, thinly sliced
1 jalapeno, thinly sliced
2 large cloves garlic, minced
¼ cup white wine
1 (14 ounce) can light coconut milk
1 pound cooked crabmeat
1 stalk lemongrass, cut into 4 pieces
2 lemons, juiced
1 tablespoon grated ginger root
ground black pepper to taste

Steps:

  • Combine water, potatoes, carrots, clam base, and dill in a large soup pot. Bring to a boil, then reduce to a simmer.
  • Meanwhile, heat butter in a skillet over medium heat. Add shallots, jalapeno pepper, and garlic. Cook until shallots are translucent, about 5 minutes. Add wine and transfer mixture to the soup pot.
  • Add coconut milk, crabmeat, lemongrass, lemon juice, and ginger to the soup pot. Add water to desired consistency. Simmer soup about 20 minutes more and season with black pepper.

Nutrition Facts : Calories 269.2 calories, Carbohydrate 24.1 g, Cholesterol 46.7 mg, Fat 12.9 g, Fiber 3.9 g, Protein 15.2 g, SaturatedFat 7.3 g, Sodium 1241.6 mg, Sugar 2.6 g

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

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

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.

CRAB, SHRIMP, & POTATO CHOWDER



Crab, Shrimp, & Potato Chowder image

This is a thick, creamy, and very flavorful chowder, and would be amazing in a bread bowl. I've made a lot of modifications to the original recipe as far as the ingredients go, and I've marked those with an asterisk, and I clarify it in the directions. I suggest reading through the recipe before shopping for your ingredients, just in case. Prep and cooking times are estimated.

Provided by collettem

Categories     Chowders

Time 1h

Yield 1 1/2 cups, 8 serving(s)

Number Of Ingredients 18

2 -3 tablespoons butter
1 cup onion, chopped
1/4 cup shallot, chopped*
3/4 cup celery, chopped
1/4 cup red bell pepper, diced small
1 garlic clove, minced
3 1/2 cups red potatoes or 1 lb red potatoes, cubed
3 tablespoons all-purpose flour
2 1/2 cups heavy whipping cream or 1 (16 ounce) carton heavy whipping cream
2 teaspoons fresh thyme, chopped*
1/2-1 1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1 (15 ounce) can cream-style corn
1 (14 ounce) can chicken broth (*)
8 ounces cooked lump crabmeat, shells removed*
8 ounces precooked medium shrimp, shelled and deveined*
3 tablespoons fresh parsley, chopped
salt, to taste*

Steps:

  • * Instead of buying multiple small shallots, you can use one plum-sized shallot. It comes to a little more than 1/4 cup, but it still tastes great.
  • * If using dried herbs, it's suggested that you use less than the called-for amount, but I used about 3 teaspoons dried thyme and parsley in my modified version.
  • * I increased the amount of black pepper to about 1 1/4 to 1 1/2 teaspoons I like pepper, and 1/2 teaspoons just didn't seem like nearly enough.
  • * If not using canned broth, 2 cups of broth works well.
  • * I used two 6 oz. cans of crab meat each time I've made this chowder.
  • * I used I lb. of extra-large shrimp, cut into small pieces.
  • * This recipe did not call for any salt, but the first time I made it I found it to be somewhat sweet. Since it's such a large amount of chowder, I added about 3/4 tsp of salt, but feel free to add more or less depending on your tastes.
  • 1) In a large saucepan over medium-high heat, melt 2 tablespoons of butter.
  • 2) Add onion, shallots, celery, red pepper, and garlic. Saute for 4 minutes or until vegetables are tender.
  • 3) Add potatoes and saute for an additional 1 minute.
  • 4) Sprinkle flour over the mixture one tablespoon at a time, stirring well. Cook the mixture for one minute more.
  • 5) Add one more tablespoon of butter if the mixture if desired.
  • 6) Stir in cream, thyme, pepper, nutmeg, corn, and broth. Bring to a simmer over medium heat, stirring frequently.
  • 7) Cover, reduce heat, and simmer for 20 minutes or until the potatoes are tender, stirring occasionally.
  • 8) Stir in crab, shrimp, and parsley and cook for an additional 5 minutes, or until the chowder has reached the desired thickness. Continue to stir occasionally until done.

Nutrition Facts : Calories 453.1, Fat 31.8, SaturatedFat 19.2, Cholesterol 167.1, Sodium 659.3, Carbohydrate 28.7, Fiber 2.5, Sugar 4.1, Protein 15.8

CRAB CHOWDER



Crab Chowder image

Categories     Soup/Stew     Dairy     Potato     Shellfish     Quick & Easy     Seafood     Crab     Winter     Gourmet

Yield Makes about 4 cups

Number Of Ingredients 8

2 bacon slices
1 medium onion
2 medium boiling potatoes
1/2 cup water
1/2 pound jumbo lump crab meat
3 cups whole milk
1/8 teaspoon cayenne, or to taste
Garnish: chopped fresh flat-leafed parsley leaves

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.

BACON AND CRAB CHOWDER



Bacon and Crab Chowder image

This is from Everyday with RR. This looks like such a lovely fall/winter comfort dish! And crab... YUMMO!

Provided by dicentra

Categories     Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

6 slices bacon, chopped
2 russet potatoes, peeled and cut in 1/2 inch dice
1 large onion, chopped
2 celery ribs, with leaves, chopped
1/2 red bell pepper, chopped
1 bay leaf
salt and pepper
3 tablespoons flour
2 cups chicken broth
6 cups milk
12 ounces lump crabmeat
3 tablespoons chopped fresh thyme
1 tablespoon Old Bay Seasoning
3 tablespoons dry sherry
4 tablespoons chives, snipped
oyster crackers

Steps:

  • Put a medium pot over med-high heat, add a drizzle of olive oil and cook the bacon until it is crisp. Remove and drain on paper towels.
  • Pour off a little of the bacon fat. Add the potatoes, onion, celery bell pepper and bay leaf, season with salt and pepper and cook until the vegetables are softened.
  • Stir in flour and cook for 2 minutes. Add the chicken broth and stir with a wooden spoon, scraping up all the brown bits at the bottom of the pan.
  • Add the milk and bring to a simmer.
  • Break up the crab meat with your fingers, removing any shell bits. Combine with the thyme and Old Bay.
  • Stir the crab meat into the pot and simmer 6-7 minutes, until the potatoes are fork-tender and the soup has thickened.
  • Finish the chowder with the sherry and serve with the bacon, chives and oyster crackers.

POTATO-CRAB CHOWDER



Potato-Crab Chowder image

Make and share this Potato-Crab Chowder recipe from Food.com.

Provided by Pantry Chef Starkey

Categories     Chowders

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons butter
1 medium onion
2 tablespoons minced garlic
3 cups potatoes, skin on, 1 inch cubed
3 tablespoons flour
2 cups milk
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
1 (14 ounce) can creamed corn
1 (14 ounce) can low sodium chicken broth
1 (8 ounce) can lump crabmeat
1 dash cayenne pepper
1 pinch parsley

Steps:

  • Saute onion& garlic in melted butter in large sauce pan for 4 minutes.
  • Add potato and saute 1 minute.
  • Sprinkle in flour, cook for 1 minute stirring constantly.
  • Add milk, pepper, nutmeg, corn and broth.
  • Bring to a simmer over med heat stirring frequently.
  • Cover and reduce heat to low for a 20 minute simmer.
  • Stir in crab meat and parsley, cook 5 minutes.
  • Serve or pour into crock pot on low or warm.

Nutrition Facts : Calories 274.2, Fat 8.2, SaturatedFat 4.6, Cholesterol 50.3, Sodium 446.4, Carbohydrate 36.8, Fiber 3.1, Sugar 3.8, Protein 16

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