Easy Crabmeat And Corn Soup Recipes

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CRABMEAT AND CORN SOUP



Crabmeat and Corn Soup image

A very tasty chowder-type recipe. Delicious any time.

Provided by William Anatooskin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 30m

Yield 8

Number Of Ingredients 11

¼ cup butter
¼ cup all-purpose flour
2 cups whole milk
2 cups half-and-half
1 ¾ cups whole kernel corn
1 cup chopped green onions
1 pound fresh crab meat
½ teaspoon ground white pepper
½ teaspoon seasoning salt
1 tablespoon soy sauce
¼ cup chopped parsley

Steps:

  • In a heavy-bottomed pot, melt butter, add flour, and stir gently until blended; do not burn or let it darken. Add milk gradually, stirring all the while, then add half and half, stirring gently while blending. Add corn and green onions, and cook for a few minutes until tender.
  • Add crabmeat, pepper, salt, and soy sauce and simmer until very hot and small bubbles form around the edge; do not let boil. Adjust seasonings to taste. Garnish with sprinkles of chopped fresh parsley when serving and serve hot.
  • Variations: You may use 4 cobs of fresh corn instead of frozen or canned. Cut the kernels off the cob, scrape cob for juices, and then add to soup. Cook until corn is tender. Canned crabmeat or imitation crab may be used instead of fresh crabmeat. Use one 7 1/2-ounce can crabmeat (drained) and 8 ounces imitation crab (cut into small pieces). Combine the two and cook as noted above.

Nutrition Facts : Calories 264.7 calories, Carbohydrate 16.9 g, Cholesterol 77.2 mg, Fat 15.7 g, Fiber 1.2 g, Protein 15.5 g, SaturatedFat 9.3 g, Sodium 537.6 mg, Sugar 4.3 g

CRABMEAT AND CORN SOUP



Crabmeat and Corn Soup image

This soup is like a chowder and is delicious. I am a soup lover and have developed or modified over 150 soup recipes to make them taste much better.

Provided by William Uncle Bill

Categories     Chowders

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

1/4 cup butter
1/4 cup all-purpose flour
2 cups whole milk, homogenized
2 cups half-and-half cream
2 cups corn, fresh,frozen or canned kernel
1 cup finely chopped green onions or 1 cup finely chopped scallion
1 lb fresh crabmeat
1/2 teaspoon white pepper
1/2 teaspoon seasoning salt
1 tablespoon soy sauce, regular
1/4 cup chopped fresh parsley

Steps:

  • In a heavy bottom cooking pot, melt butter on medium heat.
  • Add flour and stir gently until blended; DO NOT LET THE MIXTURE DARKEN.
  • Add milk gradually stirring continously until it starts to simmer.
  • Add half and half, stir gently until well blended.
  • Add corn and green onions, and cook for 3 to 4 minutes or until corn is just tender, stirring occasionally.
  • Add crabmeat, pepper, salt and soy sauce and simmer until very hot and small bubles start to form around the edge of the pot; stir frequently; BUT DO NOT BOIL.
  • Adjust seasonings to taste.
  • Garnish with sprinkles of chopped fresh parsley and serve immediately.
  • If using fresh corn, use 4 large cobs.
  • Cut kernels off cobs, scrape cobs for any milk and add to soup.
  • Canned crabmeat or imitation crabmeat may be used instead of fresh crabmeat.
  • Use 7 1/2 ounces of canned crabmeat (drained) and 8 ounces of imitation crabmeat cut into smaller pieces.

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.

EASY CRABMEAT AND CORN SOUP



Easy Crabmeat and Corn Soup image

When i was younger, my favorite restaurant in Tulsa was Peking Garden. One of my favorites menu items they had was Crabmeat corn soup. Unfortunatly, the place went out of business and i was pretty bummed. Years later, i came across this recipe. It's not quite the same, but its pretty darn close!

Provided by gimme_a_spachler

Categories     Crab

Time 17m

Yield 4 serving(s)

Number Of Ingredients 6

1 (10 ounce) can creamed corn
1 1/4 cups chicken broth
2 teaspoons soy sauce
1/4 teaspoon pepper
6 ounces crabmeat, shredded (immitation crab works fine, too)
2 egg whites, beaten

Steps:

  • Mix together first 4 ingredients and bring to a boil.
  • Stir in crabmeat and lower the heat to a simmer. Add more chicken broth if necessary.
  • Remove from heat and stir in egg whites. Make sure the soup is hot enough to cook the egg whites through.
  • Serve!

Nutrition Facts : Calories 113.7, Fat 1, SaturatedFat 0.2, Cholesterol 17.9, Sodium 1007.7, Carbohydrate 14.6, Fiber 1, Sugar 2.9, Protein 12.8

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.

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

CREAMY CORN CRAB SOUP



Creamy Corn Crab Soup image

This creamy soup is fast, easy and very tasty. Corn really stars in this delectable recipe, and crabmeat makes it a little more special. It will get high marks from both busy cooks and lovers of flavorful homemade food.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 medium onion, chopped
2 tablespoons butter
3 cups chicken broth
3 cups frozen corn
3 medium potatoes, peeled and diced
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 cup whole milk
1/4 teaspoon pepper, plus more for optional topping
Minced chives and crushed red pepper flakes, optional

Steps:

  • In a large saucepan, saute onion in butter until tender. Add the broth, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat; cool slightly. , In a blender, puree half of the corn mixture. Return to pan. Stir in the crab, milk and pepper; cook over low heat until heated through (do not boil). If desired, top with fresh cracked pepper, chives and crushed red pepper flakes.

Nutrition Facts : Calories 219 calories, Fat 6g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 702mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

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