Smoked Corn And Crab Chowder With Mount Gay Rum Recipes

CRAB-CORN CHOWDER

Crab-Corn Chowder image

Provided by Robin Miller : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 cup crab cake mixture, reserved from crab cakes OR see recipe below
2 cups frozen corn kernels
2 bay leaves
4 cups reduced-sodium chicken broth
1 cup nonfat or lowfat milk
Salt and ground black pepper
1 tablespoon chopped parsley leaves
12 ounces fresh lump crabmeat (or an equal amount of canned lump crabmeat)
2 tablespoons lowfat sour cream
2 1/4 teaspoons oats (regular or quick-cooking)
2 1/4 teaspoons seasoned dry bread crumbs
3/4 teaspoon Dijon mustard
1/2 teaspoon crab boil seasoning (recommended: Old Bay)
1/4 teaspoon dried oregano
Pinch ground black pepper
1/2 teaspoons olive oil

Steps:

In a large saucepan, combine crab cake mixture, corn and bay leaves. Pour over broth and set pan over medium-high heat. Simmer 5 minutes. Stir in milk and simmer 2 minutes, until hot. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and garnish with chopped fresh parsley.
Crab Cake Mixture:
In a large bowl, combine crabmeat, sour cream, oats, bread crumbs, Dijon mustard, crab boil seasoning, oregano, and black pepper. Gently mix ingredients together, being careful not to break up crabmeat.
Yield: about 1 cup

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

Ingredients

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.

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