Cravin Crab Sweet Corn Chowder Recipes

CRAB AND CORN CHOWDER

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.

SWEET CORN AND CRAB CHOWDER

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.

MARYLAND CRAB-SWEET CORN CHOWDER

Steps:

• In a 2 qt saucepan, cook half of the whole kernel corn, the onion and garlic in hot cooking oil till onion is tender, not brown.
• Carefully add chicken broth.
• Bring to boiling; reduce heat.
• Simmer, uncovered for 10 minutes.
• Stir in whipping cream, salt, and white pepper.
• Simmer, uncovered, for 10 min.
• or until slightly thickened.
• Watch carefully because it may foam and rise in pan.
• Remove from heat; cool slightly.
• Pour the cooled mixture into a blender container.
• Cover and blend until smooth.
• Return to same sauce pan.
• Keep warm.
• Meanwhile, in a small covered saucepan cook remaining corn and potato in boiling, salted water for two minutes.
• Add chopped sweet pepper.
• Cover and cook about 1 minute or til tender.
• Drain.
• Stir the drained vegetables into the soup.
• Add the fresh or frozen crab meat; heat through.
• If desired, garnish with parsley and red pepper strips.

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.

CRAVIN' CRAB & SWEET CORN CHOWDER

Steps:

• Tear or cut 1 Safeway SELECT Artisan Sour Dough Bread (1 lb.) into 6 equal pieces; place on an 11- by 17-inch baking sheet.
• Bake in a 350 degree oven until warm, about 10 minutes.
• Confetti Relish: As bread warms, combine cucumber, red onion, red bell pepper, parsley, and Safeway SELECT Seasoned Rice Vinegar, in a small bowl.

FRESH CORN AND CRAB CHOWDER

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.

CRAB CORN CHOWDER

Steps:

• Dissolve bouillon in water; set aside. In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain, reserving drippings. , In the same pan, saute peppers and onion in drippings until tender. Stir in flour. Gradually stir in bouillon mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; gradually stir in cream and corn. Add the seasoned salt, basil and cayenne. Cook until heated through, stirring occasionally (do not boil). Stir in the crab. Top each serving with bacon and chives.

CRAB & SWEETCORN CHOWDER

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.

CRAVIN' CRAB & SWEET CORN CHOWDER

Steps:

• Tear or cut 1 Safeway SELECT Artisan Sour Dough Bread (1 lb.) into 6 equal pieces; place on an 11- by 17-inch baking sheet.
• Bake in a 350 degree oven until warm, about 10 minutes.
• Confetti Relish: As bread warms, combine cucumber, red onion, red bell pepper, parsley, and Safeway SELECT Seasoned Rice Vinegar, in a small bowl.