Roasted Corn And Pumpkin Soup With Jumbo Lump Crabmeat And Crisp Mache Recipes

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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.

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

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

ROASTED PUMPKIN SOUP WITH CHIPOTLE CREAM



Roasted Pumpkin Soup with Chipotle Cream image

Provided by Food Network

Categories     appetizer

Time 3h15m

Yield 6 servings.

Number Of Ingredients 11

1 medium pumpkin, about 4 pounds
1 tablespoon butter
2 slices bacon, diced
1 large yellow onion, chopped
6 cups chicken stock
1/2 cup heavy cream, plus 1 cup, for garnish
1/4 cup orange juice
Large pinch freshly grated nutmeg
Salt and freshly ground black pepper
Whole leaves flat-leaf parsley, as a garnish
1 tablespoon chipotle pepper in adobo sauce

Steps:

  • Preheat the oven to 375 degrees F.
  • Halve the pumpkin from top to bottom and place it, cut side down, on an oiled baking sheet. Bake until the pumpkin can be easily skewered, 45 to 60 minutes. Cool for about 20 minutes.
  • With a spoon, remove the seeds and discard. Scrape the pulp and reserve. Discard the skin. Melt butter in a soup pot over medium heat. Add the bacon and onions and cook, stirring occasionally, until the onions are soft and the bacon is just turning golden, about 7 minutes. Add the pumpkin and stock and simmer until the pumpkin falls apart, about 30 minutes. Let cool for about 20 minutes.
  • In batches, puree the soup in a blender on high speed, 3 minutes per batch, until very smooth. Strain through a fine mesh into a clean soup pot and add the cream, orange juice and nutmeg.
  • Season, to taste, with salt and pepper. If the soup is too thick, correct the consistency with additional water or stock. Chop 1 tablespoon chipotle pepper. Whip 1 cup cream to soft peak. Stir peppers into cream. Ladle the hot soup into bowls. Spoon dollop of chipotle cream into soup.

OVEN ROASTED CORN SOUP WITH LUMP CRABMEAT



Oven Roasted Corn Soup With Lump Crabmeat image

We hosted a charity dinner at our Colorado house two summers ago. The chef who did the dinner came from Kansas City, where he has a catering company. This fabulous soup was the first course of a wonderful dinner!

Provided by Leslie in Texas

Categories     Chowders

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 cups frozen corn kernels (if using fresh corn, roast ears first then cut the kernels from the cob and scrape cob)
1 tablespoon olive oil
2 garlic cloves, minced
3/4 cup carrot, diced
3/4 cup onion, diced
1/2 jalapeno pepper, finely diced (or 1/2 t. cayenne pepper)
1 1/2 cups strong chicken stock
1 cup heavy cream
1 lb lump crabmeat

Steps:

  • Toss corn kernels with olive oil, salt and pepper to taste.
  • Oven roast corn in a preheated 450 degree oven for 5 minutes.
  • Combine the corn with the garlic, carrots, onions, celery, jalapeño ( or cayenne), and chicken stock in a heavy pan and simmer for 30 minutes.
  • Add the cream and boil the mixture for 5 minutes.
  • Puree the soup in a blender, in batches if necessary, for about a minute and a half.
  • Strain soup, top with lump crab meat and serve hot.

Nutrition Facts : Calories 315.8, Fat 18.9, SaturatedFat 9.8, Cholesterol 113.5, Sodium 398.2, Carbohydrate 16.8, Fiber 1.6, Sugar 2.5, Protein 20.8

HEARTY CORN AND PUMPKIN SOUP



Hearty Corn and Pumpkin Soup image

A perfect, not too pumpkin-y pumpkin soup for chilly winter afternoons. Toasted pumpkin seeds are a fun add-in.

Provided by Elizabeth Kerns VanderEsch

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 12

⅓ cup olive oil
2 leeks, white and light green parts only, thinly sliced
2 carrots, peeled and diced
9 cups chicken broth
5 small red potatoes, diced
1 ½ teaspoons salt
¼ teaspoon ground cloves
ground black pepper to taste
2 (16 ounce) cans pumpkin puree
1 (16 ounce) package frozen whole-kernel corn
½ cup whole milk
1 tablespoon minced fresh parsley, or to taste

Steps:

  • Heat olive oil in a large pot over medium heat. Cook and stir leeks and carrots in hot oil until softened, 5 to 10 minutes.
  • Stir chicken broth into leek mixture; bring to a boil. Add potatoes, salt, cloves, and pepper; boil until potatoes are tender, about 15 minutes.
  • Pour pumpkin puree into a large bowl. Stir 1 cup of broth and potatoes mixture into pumpkin.
  • Pour pumpkin mixture, corn, and milk into chicken broth mixture in the large pot. Stir to combine and simmer until heated through and flavors blend, at least 5 minutes. Sprinkle individual servings with parsley.

Nutrition Facts : Calories 288.4 calories, Carbohydrate 44.3 g, Cholesterol 7.2 mg, Fat 11.1 g, Fiber 7.3 g, Protein 7.1 g, SaturatedFat 1.8 g, Sodium 1819.6 mg, Sugar 10.1 g

JUMBO LUMP CRABCAKES WITH SWEET CORN AND JALAPEñO



Jumbo Lump Crabcakes with Sweet Corn and Jalapeño image

Provided by Ti Martin

Categories     Mustard     Onion     Appetizer     Fry     Mardi Gras     Mayonnaise     Crab     Corn     Bell Pepper     Fall     Jalapeño     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 (entrée) or 8 (appetizer) servings

Number Of Ingredients 21

Crabcakes:
1 pound jumbo lump crabmeat, picked over for bits of shell and cartilage (other crabmeat can be substituted)
1 small red onion, in small dice
1/2 large red bell pepper, in small dice
2/3 cup mayonnaise (homemade will be better), with Tabasco and freshly ground black pepper added to taste
1/3 cup Creole mustard or other coarse mustard
2 teaspoons capers, drained and coarsely chopped
1/2 medium hard-cooked egg, diced small
1 teaspoon prepared horseradish
Kosher salt and freshly ground pepper to taste
1 teaspoon Creole Seafood Seasoning or any Creole seasoning mix, or to taste
2 tablespoons butter
Corn accompaniment:
2 tablespoons butter
3 cups freshly shucked corn kernels, about 6 ears
2 jalapeño peppers, seeds and membranes removed, in 1/8-inch dice
Kosher salt and freshly ground pepper to taste
1 tablespoon minced fresh thyme
For serving:
1 green onion, finely sliced
Fresh thyme springs (optional garnish)

Steps:

  • Place the crabmeat in a bowl, breaking it up as little as possible. In a separate bowl, combine the onion, bell pepper, mayonnaise, mustard, capers, egg, horseradish, salt, pepper, and seafood seasoning. Mix well, add the crabmeat, and fold together, again, taking care not to break up the crabmeat.
  • Shape the crabcakes. If you wish, you can roughly shape them by hand before placing the mixture in metal rings or round cookie cutters, each about 2 1/2 inches in diameter. Or you can place the rings on a flat surface, put 2 1/2 to 3 ounces of the mixture in each ring, and press lightly on each cake.
  • Preheat a nonstick pan or a seasoned cast-iron skillet over medium heat. Add 1 tablespoon of the butter, but don't let it smoke. Using your finger and a small spatula, guide about four of the rings into the skillet. Cook the crabcakes for 1 1/2 minutes, or until golden brown. Turn them over, using the spatula, and cook again for 1 1/2 minutes or until golden brown. Using the spatula, move the cakes to a sheet pan, and remove the rings. Repeat until the entire mixture is used. About halfway through, discard the butter and use a second tablespoonful.
  • To make the corn accompaniment: Place a sauté pan over medium heat, and add 1/2 tablespoon of butter. Be careful not to let the butter burn. Place the corn and jalapeño in the pan, and stir constantly, seasoning with salt and pepper. When the corn is hot (1 1/2 to 2 minutes), stir in the remaining 1 1/2 tablespoons of butter and add the minced thyme. Cook until all the butter has melted. Season to taste.
  • Serve one crabcake for an appetizer portion, two for an entrée. Spoon some of the corn mixture over the top of each cake, sprinkle with green onions, and garnish, if desired, with thyme springs.

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