Quick And Easy Crab And Corn Chowder Recipes

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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

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.

QUICK AND EASY CORN-CRAB CHOWDER



Quick and Easy Corn-Crab Chowder image

This is a quick and easy recipe! When I am short of time, I've found this to be a pretty good substitute for regular corn and crab chowder. Found this in "Starlight and Moonbeams" cookbook out of Hilton Head Island, SC.

Provided by breezermom

Categories     Chowders

Time 20m

Yield 8 cups

Number Of Ingredients 9

1/4 cup green onion, chopped
1 garlic clove, minced
1/8 teaspoon ground red pepper
1 tablespoon butter, melted
2 (10 3/4 ounce) cans cream of potato soup, undiluted
2 cups milk
1 (15 1/4 ounce) can corn, undrained
1 (8 ounce) package cream cheese, cubed and softened
1 (6 ounce) can crabmeat, drained

Steps:

  • Saute green onions, garlic, and red pepper in butter in a large saucepan over medium heat, stirring constantly, until tender.
  • Combine the soup and milk, stirring well. Add the soup mixture, corn and remaining ingredients to the saucepan. Reduce heat to medium-low; cook, stirring constantly, just until the cheese melts. Serve immediately.

Nutrition Facts : Calories 265.2, Fat 15.8, SaturatedFat 8.7, Cholesterol 56.3, Sodium 681.2, Carbohydrate 22.7, Fiber 1.7, Sugar 4.7, Protein 10.6

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.

QUICK AND EASY CRAB AND CORN CHOWDER



Quick and Easy Crab and Corn Chowder image

This is a recipe that I got from my brother recently and not sure where he got it. It is quick and easy to make and simply delicious. If you use the frozen hash brown potatoes and corn thaw them first. I usually use the fresh shredded hash browns from the dairy case. Cooking time specified does not include the cooked bacon.

Provided by Kagemi

Categories     Chowders

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 tablespoons butter
2 slices thick bacon, cooked and broken into 1/4 inch pieces
1 medium onion, chopped
1/2 bell pepper
2 celery ribs, chopped
4 sprigs fresh thyme
2 teaspoons Old Bay Seasoning
2 tablespoons all-purpose flour
3 cups half-and-half
2 cups chicken broth
1 cup shredded hash brown potatoes
8 -10 ounces crabmeat
1 cup corn kernel
salt and pepper
hot sauce (optional)

Steps:

  • In a 3 to 4 quart saucepan on medium high heat melt butter.
  • Add cooked bacon pieces, onion, bell pepper, celery, and thyme.
  • Season with salt, pepper, and hot sauce if used and cook about 5 minutes.
  • In a bowl mix flour and Old Bay Seasoning
  • Stir in half of flour and seasoning mixture into the saucepan stiring well
  • Add remaining mixture and continue to stir. Should become almost like a paste.
  • Slowly whisk in a little of the Half & Half at a time so as to keep temperature up, blending well.
  • Slowly whisk in the chicken broth the same way.
  • Cook until it begins to bubble ad then stir in the hash brown potatoes.
  • Simmer till potatoes are cooked and chowder thickens till it just coats the back of a spoon.
  • Add crab meat a little at a time and then add corn kernels.
  • Simmer just another minute being careful not to overcook crab meat.

Nutrition Facts : Calories 560.7, Fat 34.7, SaturatedFat 19.4, Cholesterol 108.9, Sodium 1038.8, Carbohydrate 43.1, Fiber 3.9, Sugar 3.2, Protein 23.4

CORN CHOWDER WITH CRAB



Corn Chowder with Crab image

This is the recipe my kids request I make for their birthdays! Great with rustic bread and marinated tomato salad.

Provided by AMYMENGES

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 40m

Yield 6

Number Of Ingredients 12

2 tablespoons butter
½ cup chopped onion
2 (10.75 ounce) cans cream of potato soup
1 (20 ounce) package frozen corn
1 (15 ounce) can cream-style corn
10 ¾ fluid ounces milk
1 (8 ounce) package imitation crab sticks, diced
5 ⅓ fluid ounces water
2 teaspoons instant chicken bouillon
½ teaspoon salt
¼ teaspoon ground black pepper
1 (7 ounce) can mild chopped green chile peppers

Steps:

  • Melt butter in a large pot over medium heat. Cook and stir onion until softened, about 5 minutes. Stir in cream of potato soup, frozen corn, cream-style corn, milk, crab sticks, water, chicken bouillon, salt, and pepper. Bring to a boil; reduce heat and simmer chowder until flavors combine, about 20 minutes.
  • Stir green chile peppers into the chowder before serving.

Nutrition Facts : Calories 325.6 calories, Carbohydrate 57.7 g, Cholesterol 26.2 mg, Fat 7.9 g, Fiber 5.7 g, Protein 11.1 g, SaturatedFat 4.2 g, Sodium 1947.6 mg, Sugar 13.2 g

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

CORN AND CRAB CHOWDER



Corn and Crab Chowder image

Be sure to use white corn-it's sweeter.

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Appetizer     Quick & Easy     High Fiber     Crab     Corn     Winter     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 first-course servings

Number Of Ingredients 8

1 16-ounce bag frozen petite white corn (do not thaw), divided
1 cup low-fat (1%) milk
1 8-ounce bottle clam juice
4 tablespoons sliced green onions, divided
2 teaspoons minced peeled fresh ginger, divided
4 1/2 teaspoons fresh lemon juice, divided
2 tablespoons (1/4 stick) butter
4 ounces cooked crabmeat, flaked

Steps:

  • Reserve 1/4 cup corn. Bring remaining corn and milk to boil in medium saucepan. Cover; remove from heat. Let stand 10 minutes. Puree mixture in blender. Add clam juice, 3 tablespoons green onions, and 1 teaspoon ginger; puree again until almost smooth. Return puree to saucepan; bring to simmer. Mix in 1 1/2 teaspoons lemon juice. Season with salt and pepper.
  • Melt butter in small skillet over medium heat. Add reserved 1/4 cup corn; sauté 1 minute. Add crab, 1 tablespoon green onions, 1 teaspoon ginger, and 3 teaspoons lemon juice; stir just until warm. Season with salt and pepper. Divide soup among bowls; mound crab mixture in center.

QUICK CORN CHOWDER



Quick Corn Chowder image

Quick Corn Chowder is a tasty, filling soup recommended by Diane Brewster of Highland, New York. "When my husband and I decided I'd stay home with our new baby, his salary had to be stretched pretty thin," Diane recalls. "I became an expert at preparing meals with more 'sense' than dollars!"

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 11

1 bacon strip, diced
1 medium onion, chopped
1 can (14-1/2 ounces) chicken broth
2 cups water
2 large potatoes, peeled and diced
1 can (15 ounces) whole kernel corn, drained
1 cup milk, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
Chopped fresh parsley, optional

Steps:

  • In a large saucepan, cook bacon until crisp. Using a slotted spoon, remove to paper towel to drain. Saute onion in drippings until tender. Add the broth, water and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. , Stir in the corn, 3/4 cup of milk, salt and pepper. Combine flour and remaining milk until smooth; gradually add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon and parsley if desired.

Nutrition Facts : Calories 228 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 520mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 4g fiber), Protein 7g protein.

FIRE-ROASTED CORN AND BEEF SKILLET PIE



Fire-Roasted Corn and Beef Skillet Pie image

This zesty take on a comforting pot pie gets a spicy kick with pepper Jack cheese. Have some pizza seasoning in your spice cabinet? Sprinkle it over the breadsticks before baking.

Provided by Doug

Categories     Beef Pie

Time 50m

Yield 6

Number Of Ingredients 5

1 pound ground beef
1 (24 ounce) jar prepared marinara sauce
2 cups fire-roasted frozen corn
¾ cup shredded pepper Jack cheese
1 (11 ounce) package refrigerated breadstick dough

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Cook ground beef, stirring and breaking up lumps, in a large cast iron skillet until browned, about 10 minutes. Stir in pasta sauce and corn. Bring to a boil, then stir in cheese.
  • Unroll breadstick dough and loosely weave on top of filling.
  • Bake in the preheated oven until golden brown and bubbly, 20 to 25 minutes. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 591.5 calories, Carbohydrate 52.7 g, Cholesterol 84.2 mg, Fat 31.5 g, Fiber 4.9 g, Protein 23.8 g, SaturatedFat 12 g, Sodium 999 mg

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