SHRIMP AND CRAB CHOWDER
This delicious Shrimp and crabmeat chowder is sure to bring smiles to your table. Just don't forget the loaf of crusty bread to enjoy with the soup,
Provided by Chef Dennis Littley
Categories Appetizer
Time 45m
Number Of Ingredients 12
Steps:
- start a seafood stock with any fish pieces, or scrap, shrimp shells or fish bones you may have on hand. ( you may use clam juice instead)
- add the butter to a 4 quart sauce pan with all of the rough cut vegetables and allow to cook until they begin to soften.
- Add the flour to the vegetables and mix well, to make a roux, allow this to cook for at least 5 minutes to get rid of the raw flour taste.
- add the heated stock to the roux mixture and blend well.
- add in the heavy cream and season.
- allow chowder to simmer for 20-30 minutes.
- add the chopped shrimp pieces and allow to cook in the chowder for 3-5 minutes
- Before serving add in your crab meat.
Nutrition Facts : Calories 703 kcal, Carbohydrate 32 g, Protein 58 g, Fat 39 g, SaturatedFat 22 g, Cholesterol 767 mg, Sodium 2631 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
CREAMY CRAB CHOWDER
This creamy crab chowder made with sauteed onions, celery, garlic, and parsley is one of my family's favorites.
Provided by LANAN
Categories Soups, Stews and Chili Recipes Chowders
Time 35m
Yield 8
Number Of Ingredients 18
Steps:
- Heat bacon grease and butter in a large pot over medium-high heat. Saute onion, celery, and parsley until onion is browned, about 5 minutes. Reduce heat to medium and pour in stock. Slowly stir in cream, salt, seasoned salt, pepper, chili powder, dill, sugar, and cayenne pepper. Add crab and simmer until flavors combine, about 15 minutes.
- Mix flour with water in a small bowl and pour into the soup. Stir to thicken slightly. Add sherry just before serving.
Nutrition Facts : Calories 512.5 calories, Carbohydrate 7.9 g, Cholesterol 220.8 mg, Fat 47.6 g, Fiber 0.4 g, Protein 13.5 g, SaturatedFat 29.3 g, Sodium 621 mg, Sugar 1.1 g
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.
CHRISSY'S CRAB CHOWDER
Provided by Food Network
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
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.
CRAB CHOWDER
This is the tastiest soup I've ever encountered and the only one I'll ever submit. For a thicker sauce use more cream and less milk.
Provided by STUCK601
Categories Soups, Stews and Chili Recipes Chowders
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a large pot over medium heat. Cook and stir onion, celery, thyme, salt, and pepper in hot butter until onion and celery start to soften, about 5 minutes. Stir potatoes, milk, broth, cream, and clam juice into onion mixture. Bring to a simmer; cook until potatoes are soft, about 10 minutes.
- Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to pot and stir in crabmeat. Cook until soup is hot and crab is heated through, about 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 559.7 calories, Carbohydrate 52.2 g, Cholesterol 160 mg, Fat 23.3 g, Fiber 6.2 g, Protein 35.8 g, SaturatedFat 13.5 g, Sodium 818.2 mg, Sugar 6.9 g
CHOWDAH!!
Make and share this Chowdah!! recipe from Food.com.
Provided by aimbrulee
Categories Chowders
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepan saute the salt pork and onions until onions are slightly translucent, and salt pork is cooked. Add the rest of the veggies, and clams with juice, and clam juice. You may need more clam juice, just enough to cover veggies. Bring to a boil.
- In the meantime, in another saucepan, melt the butter with the flour and stir together. In a small cup, stir the cornstarch together with 3 tbsp of cold water. Add the half and half to the butter mixture, then add the cornstarch mixture , stir in the milk. Bring to a simmer to thicken stirring well.
- When veggies and potatoes are done , add to the white sauce mixture, and heat through.
- Serve with oyster crackers and enjoy!
Nutrition Facts : Calories 276.5, Fat 15.5, SaturatedFat 8.7, Cholesterol 57.1, Sodium 229.8, Carbohydrate 23.2, Fiber 1.7, Sugar 3.1, Protein 11.4
CRAB CHOWDER
For a thicker chowder, use heavy cream or half-and-half.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, saute the mushrooms, celery and onion in butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the crab, broth, potatoes, corn, salt, dill and pepper. Reduce heat; cover and simmer for 10 minutes or until heated through. Stir in sherry.
Nutrition Facts : Calories 272 calories, Fat 12g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 1151mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 19g protein.
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
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.
CRAB CHOWDER
This recipe can be prepared in 45 minutes or less. If you prefer your soup a little thicker, crush 6 saltines into fine crumbs and add them at the end of the procedure, when you add the crab. From Gourmet.
Provided by Bev I Am
Categories Chowders
Time 45m
Yield 4 cups
Number Of Ingredients 8
Steps:
- Chop bacon and in a 2-quart heavy saucepan cook over moderate heat, stirring occasionally, until crisp.
- Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in pan.
- While bacon is cooking, cut onion into 1/4-inch dice.
- Peel potatoes and cut into 1/4-inch dice.
- Stir onion, potatoes, and water into bacon fat and simmer, covered, until potatoes are tender and most of water is evaporated, about 15 minutes.
- While mixture is simmering, pick over crab meat, removing any bits of shell and cartilage.
- Stir milk and cayenne into mixture and return just to a simmer.
- Add crab and salt and pepper to taste and bring chowder to a simmer.
- Serve chowder garnished with parsley and bacon.
WALTHAM CLAM CHOWDAH
I was born in Boston, so seeing the snowstorms burying my city has me thinking of something to warm the soul.There's nothing better than clam chowder for that, which my ma's family would call "chowdah". My ma grew up in Waltham, and I used to visit from time to time when I was a kid. I like my chowder thick, so feel free to scale back the cornstarch if you prefer it thinner. This recipe is inspired by a similar recipe by Ina Garten. Using light butter and skim milk keeps the calories down without compromising on taste. Leave out the bacon if you want to keep it light!
Provided by Late Night Gourmet
Categories Chowders
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Melt 4 tablespoons (1/2 stick) of the butter in a large heavy-bottomed stockpot. Add the onions and leeks and cook over medium-low heat for 10 minutes, or until translucent.
- Add the celery, potatoes, thyme, hot sauce, salt, and pepper and saute for 10 more minutes.
- Cook 4 strips of bacon until crispy, saving the grease. Pat bacon dry and chop finely, then add to the pot. If desired, also add the bacon grease and stir to thoroughly coat the vegetables.
- Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.
- In a small pot, melt the remaining 8 tablespoons of butter and whisk in the cornstarch. Cook over low heat for 3 minutes, stirring constantly. The cornstarch will turn into a paste, so you may have to switch to a spatula, scraping the paste off frequently as you stir. Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables.
- Simmer for a few minutes until the broth is thickened.
- Add the milk and clams and heat gently for a few minutes. Cook until the potatoes are soft. Taste for salt and pepper. Serve hot.
Nutrition Facts : Calories 332.4, Fat 12.7, SaturatedFat 6.9, Cholesterol 48.4, Sodium 1816.8, Carbohydrate 36.3, Fiber 4, Sugar 4.7, Protein 18.4
WALTHAM CRAB CHOWDAH
This is an adaptation of my Waltham Clam Chowdah, but there are several changes beyond just replacing the meat.
Provided by Late Night Gourmet
Categories Crab
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Boil 2 ears of corn on high with a teaspoon of sugar for 8 minutes. Remove from water, cut kernels off the cob, and set aside for later.
- Melt 4 tablespoons (1/2 stick) of the butter in a large heavy-bottomed stockpot. Add the onions and leeks and cook over medium-low heat for 10 minutes, or until translucent.
- Add the celery (minus the leaves), potatoes, thyme, Old Bay seasoning, salsa, Worcestershire sauce, salt, and pepper and saute for 10 more minutes. NOTE: I made pomegranate salsa previously, so that's what I used.
- Cook bacon until crispy, saving the grease. Pat bacon dry and chop finely, then add to the pot. Add the corn kernels and bacon grease to the pot and stir to thoroughly coat the vegetables. Cook for another 5 minutes.
- Add the seafood stock, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes. NOTE: I used a teaspoon of lobster boullion with a cup of water instead of the last cup of stock, but the ingredient list didn't recognize it.
- In a small pot, melt the remaining 8 tablespoons of butter and whisk in the cornstarch. Cook over low heat for 3 minutes, stirring constantly. The cornstarch will turn into a paste, so you may have to switch to a spatula, scraping the paste off frequently as you stir. Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables.
- Simmer for a few minutes until the broth is thickened.
- Check the crab meat for shells and remove as necessary.
- Add the celery leaves, milk, and crab and heat gently for a few minutes. Cook until the potatoes are soft. Taste and salt and pepper as needed. Serve hot.
Nutrition Facts : Calories 238.3, Fat 10.4, SaturatedFat 5.7, Cholesterol 42.3, Sodium 1254.4, Carbohydrate 21.6, Fiber 2.2, Sugar 3.5, Protein 15
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