Jiffy Corn Crab Soup Recipes

JIFFY CORN CRAB SOUP

Jiffy Corn Crab Soup image

While in NOLA recently, I was introduced to this rich and creamy soup. Quickly I was hooked and thereafter, wherever I went if this soup was on the menu, I ordered it! It didn't vary too much from place to place but this home version was a winner to my taste buds. This is a new taste for me and unfamiliar to my family who enjoyed this recipe immensely; I hope you will try it out too.

Provided by Gingerbee

Categories Chowders

Time 7m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3 cans cream of potato soup
1 can cream of celery soup
2 cans corn, do not drain
1 green onion
1 quart half-and-half cream
2 cans crabmeat
black pepper
3 tablespoons butter

Steps:

I place the first 3 ingredients in a food processor;.
Pulsing for a second or two just until the onion is chopped.
Pour mixture into a saucepan;.
Add cream, crab and corn and cook on low for 5 to 10 minutes.
Heat and serve!
*Freshcrabmeat can be substituted for the canned variety.

Nutrition Facts : Calories 582, Fat 44.2, SaturatedFat 25.9, Cholesterol 132.3, Sodium 2561.5, Carbohydrate 37, Fiber 1.5, Sugar 5.4, Protein 11.5

JIFFY® CORN CASSEROLE

Jiffy® Corn Casserole image

My mother won an award many, many years ago with this recipe in the Arizona Republic newspaper. I think it is delish and so different from a lot of other corn casseroles. Everybody I know asks for this recipe so I am giving it to everyone! Enjoy!

Provided by Janice Anderson

Categories Side Dish Casseroles Corn Casserole Recipes

Time 1h10m

Yield 8

Number Of Ingredients 11

Ingredients

¼ cup butter
1 large onion, diced
½ large green bell pepper, diced
1 (4 ounce) jar chopped pimento peppers
2 eggs
1 (8 ounce) package corn muffin mix (such as Jiffy®)
1 (4 ounce) can diced green chiles
1 (15.25 ounce) can whole kernel corn, with liquid
1 (15.25 ounce) can creamed corn
1 pint sour cream
1 cup shredded Cheddar cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan.
Melt butter in a skillet over medium heat. Add onion, bell pepper, and pimento peppers and saute until tender, about 5 minutes.
Combine eggs, corn muffin mix, green chiles, whole corn, and creamed corn in a large bowl with the onion mixture. Stir together and pour into the prepared baking pan. Drop sour cream by the spoonful on top of the mixture; cover with Cheddar cheese.
Bake in the preheated oven until casserole is firm, about 45 minutes.

Nutrition Facts : Calories 526.7 calories, Carbohydrate 46.8 g, Cholesterol 125.3 mg, Fat 32.8 g, Fiber 3 g, Protein 15.9 g, SaturatedFat 18.9 g, Sodium 993 mg, Sugar 11.2 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

Ingredients

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

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

Ingredients

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

CORN AND CRAB SOUP WITH CRISPY TORTILLA STRIPS

Corn and Crab Soup with Crispy Tortilla Strips image

Categories Soup/Stew Blender Fish Herb Shellfish Vegetable Appetizer Dinner Seafood Crab Corn Summer Tortillas Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 14

Ingredients

3 1/2 cups fresh corn kernels (cut from about 6 medium ears of corn), divided, corn cobs reserved
4 cups low-salt chicken broth
1 cup (or more) water
1 small bunch fresh cilantro, stems cut off and reserved, leaves chopped
1/2 teaspoon salt
2 tablespoons (1/4 stick) unsalted butter or olive oil
1 1/2 cups chopped onion
2 garlic cloves, minced
1 1/2 teaspoons minced seeded jalapeño chile
1/4 teaspoon ancho chile powder or regular chili powder
1 teaspoon finely grated lime peel
12 ounces lump crabmeat, picked over
1 teaspoon (or more) fresh lime juice
Crispy Tortilla Strips

Steps:

Break corn cobs in half and place in large pot. Add chicken broth, 1 cup water, cilantro stems, and 1/2 teaspoon salt to pot. Bring to boil. Reduce heat and simmer 25 minutes. Strain liquid into 4-cup measuring cup; discard solids in strainer. Add enough additional water to corn broth to measure 4 cups.
Melt butter in heavy large saucepan over medium-low heat. Add onion; saut until tender and translucent, about 8 minutes. Add garlic, jalapeño, ancho chile powder, and lime peel; stir 1 minute. Remove from heat.
Reserve 1/3 cup crabmeat for garnish. Combine 2 cups corn kernels and 1 cup corn broth in blender; puree until almost smooth. Add to saucepan with onion mixture. Add remaining 3 cups corn broth and 1 1/2 cups corn kernels; bring to simmer. Add remaining crabmeat, 1 teaspoon lime juice, and 1/3 cup chopped cilantro leaves. Season to taste with salt, pepper, and more lime juice, if desired.
Ladle soup into bowls. Top each serving with some of reserved crabmeat. Sprinkle each with remaining chopped cilantro leaves and Crispy Tortilla Strips and serve.

JIFFY CORN CASSEROLE (5 INGREDIENTS) EASY & DELICIOUS!

Jiffy Corn Casserole (5 Ingredients) Easy & Delicious! image

Okay, I have made this in the past for "Mexican" night & poker nights... but then we had this again a few weeks ago at a friends party and just had to post the recipe for easy access & safe keeping. There are several recipes out there for this casserole, but they are all different. This one has no eggs (which seems to be hard to find) and uses only 5 ingredients. It's so easy to make but always a crowd pleaser - try it at a BBQ, alongside chili, or as a Holiday side-dish... ** NOTE: The consistency is supposed to be like a spoonbread, it is a casserole, not like cornbread you would cut into pieces -this is like Chi Chi's corn casserole they served on the side. PS- I make a double batch & bake in a 9x13x2 casserole dish. Lastly, if you add about 3/4 cup of sugar to this, you could serve it as a dessert :-)

Provided by BlondieItaliana

Categories Corn

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 5

Ingredients

1 (8 ounce) box Jiffy cornbread mix
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can creamed corn (not drained)
1 cup sour cream
1/2 cup melted butter

Steps:

Mix all ingredients and pour into (greased or sprayed with cooking spray) 8x8" casserole dish.
Cook uncovered for 55-60 minutes at 350 degrees.

Nutrition Facts : Calories 362.2, Fat 21.4, SaturatedFat 11.6, Cholesterol 46, Sodium 782.8, Carbohydrate 41.3, Fiber 3.6, Sugar 4.2, Protein 5.2

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