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.
CHUNKY SEAFOOD CHOWDER
This creamy chowder brimming with tender potato and crab tastes so good guests will never guess it starts with canned soup. Half-and-half cream makes it rich enough for special occasions. I often serve it with crackers or French bread after a sporting event or outing. -Irene Craigue, Claremont, New Hampshire
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 8
Steps:
- In a saucepan, saute onion in butter until tender. Add cream and canned chowder; bring to a boil. Stir in potatoes, salt and pepper. Reduce heat; simmer, uncovered, for 15-20 minutes or until the potatoes are tender. Stir in crab and heat through.
Nutrition Facts : Calories 293 calories, Fat 16g fat (10g saturated fat), Cholesterol 73mg cholesterol, Sodium 839mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 1g fiber), Protein 9g protein.
CHUNKY POTATO-CRAB CHOWDER
This easy creamy-style chowder lets the red-skinned potatoes shine. Cream-style corn is a surprise ingredient that adds a little sweetness and contributes to the creamy texture. From Cooking Light.
Provided by CaliforniaJan
Categories Chowders
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in a large saucepan over medium-high heat. Add onion, celery, and garlic; sauté 4 minutes. Add potato; sauté 1 minute. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in milk, thyme, pepper, nutmeg, corn, and broth. Bring to a simmer over medium heat, stirring frequently. Cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Stir in crab, parsley, and salt; cook 5 minutes, stirring occasionally.
Nutrition Facts : Calories 258.5, Fat 6.9, SaturatedFat 3.9, Cholesterol 47, Sodium 836.9, Carbohydrate 36.2, Fiber 3.1, Sugar 9.8, Protein 15.4
CRAB & SWEETCORN CHOWDER
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
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
POTATO-CRAB CHOWDER
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
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
HEALTHY MEALS MONDAY: CHUNKY POTATO CRAB CHOWDER
There is nothing better than warming up with a hot bowl of soup, on a cold winter day. This Chunky Potato Crab Chowder is so easy to make and full of amazing flavor. It comes together quickly and will soon be a family favorite, it your home too.
Provided by Kristen Hills
Categories Main Course Soup
Time 45m
Number Of Ingredients 15
Steps:
- Melt butter in a large saucepan over medium-high heat.
- Add onion, celery, and garlic; sauté 4 minutes.
- Add potato; sauté 1 minute. Sprinkle with flour; cook 1 minute, stirring constantly.
- Stir in milk, thyme, pepper, nutmeg, corn, and broth. Bring to a simmer over medium heat, stirring frequently.
- Cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally.
- Stir in crab, parsley, and salt; cook 5 minutes, stirring occasionally.
Nutrition Facts : Calories 364 kcal, Carbohydrate 57 g, Protein 22 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 42 mg, Sodium 1871 mg, Fiber 5 g, Sugar 14 g, ServingSize 1 serving
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4.8/5 (12)Total Time 30 minsCategory SoupCalories 317 per serving
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