BACON CORN CHOWDER WITH CRAB
Bacon Corn Chowder with Crab
Provided by The Rachael Ray Staff
Number Of Ingredients 29
Steps:
- Place a large pot over medium-high heat with the four reserved corn cobs, celery leaves, water and chicken stock
- Bring liquid up to a bubble and reduce heat to medium-low
- Simmer and reduce broth until about 1 1/2 cups remain, about 10 minutes
- Keep warm until use
- While broth is simmering, place a heavy-bottomed pot over medium-low heat with 1 turn of the pan of EVOO, about 1 tablespoon
- Cook the bacon until crisp and brown, 4-5 minutes
- Remove bacon from pot with a slotted spoon and drain on a paper towel-lined plate
- Pour off all but 2 tablespoons of the drippings from the pot and add the potato, onion, garlic, celery, red pepper, bay leaves, thyme sprigs and corn kernels to the pot
- Saut over medium-high heat until vegetables begin to soften, about 5 minutes
- Add milk, hot sauce and corn broth and bring to a bubble
- Reduce heat to medium-low, and simmer chowder until potatoes are tender, about 15 minutes
- If using crab, place into a small bowl and toss with Old Bay seasoning
- Serve chowder garnished with crab, a pinch of scallions and some of the crispy bacon
CRAB AND CORN CHOWDER
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
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.
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.
BACON AND CRAB CHOWDER
This is from Everyday with RR. This looks like such a lovely fall/winter comfort dish! And crab... YUMMO!
Provided by dicentra
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Put a medium pot over med-high heat, add a drizzle of olive oil and cook the bacon until it is crisp. Remove and drain on paper towels.
- Pour off a little of the bacon fat. Add the potatoes, onion, celery bell pepper and bay leaf, season with salt and pepper and cook until the vegetables are softened.
- Stir in flour and cook for 2 minutes. Add the chicken broth and stir with a wooden spoon, scraping up all the brown bits at the bottom of the pan.
- Add the milk and bring to a simmer.
- Break up the crab meat with your fingers, removing any shell bits. Combine with the thyme and Old Bay.
- Stir the crab meat into the pot and simmer 6-7 minutes, until the potatoes are fork-tender and the soup has thickened.
- Finish the chowder with the sherry and serve with the bacon, chives and oyster crackers.
BACON CLAM CHOWDER
Chopping the clams into tiny pieces adds big flavor to this full-bodied chowder from Betty Lineaweaver. "Everyone says it's the best they've ever tasted," she writes from her Paradise, California home. "I like to serve it with garlic bread or a side salad."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 3 cups.
Number Of Ingredients 12
Steps:
- In a small saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until potato is tender., Meanwhile, drain clams, reserving juice. Place clams in a small food processor; process until finely chopped., In a small bowl, mix cornstarch and cream until smooth; stir into pan. Add reserved clam juice. Bring to a boil; cook and stir 2 minutes or until soup is thickened. Stir in butter, cayenne and clams; heat through. Top servings with bacon.
Nutrition Facts : Calories 220 calories, Fat 5g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 416mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges
CRAB CHOWDER
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.
JULIE'S CLAM CRAB CHOWDER (WHITE)
This came from my friend Julie who was originally from Missouri however, lived in many places as she was married to a military husband. Julie doubled the recipe and I single it. The soup has a thin broth. Enjoy.
Provided by AcadiaTwo
Categories Chowders
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In a 3-quart dutch oven fry bacon until crisp and crumbles easily. (Remove bacon and set aside).
- Saute onion in bacon fat until tender.
- Add water, clam juice, potatoes and cook until potatoes are tender.
- (Do not drain).
- Add heavy cream, half-and-half and milk stirring frequently so it doesn't scorch.
- Heat to steaming (do not boil).
- Add clams w/juice, crab, bacon, butter, salt and pepper and cook for 5 minutes more stirring frequently.
- To Reheat: Only reheat as much as you can eat. Don't reheat the whole pot.
POTATO-CRAB CHOWDER
Make and share this Potato-Crab Chowder recipe from Food.com.
Provided by Pantry Chef Starkey
Categories Chowders
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Saute onion& garlic in melted butter in large sauce pan for 4 minutes.
- Add potato and saute 1 minute.
- Sprinkle in flour, cook for 1 minute stirring constantly.
- Add milk, pepper, nutmeg, corn and broth.
- Bring to a simmer over med heat stirring frequently.
- Cover and reduce heat to low for a 20 minute simmer.
- Stir in crab meat and parsley, cook 5 minutes.
- Serve or pour into crock pot on low or warm.
Nutrition Facts : Calories 274.2, Fat 8.2, SaturatedFat 4.6, Cholesterol 50.3, Sodium 446.4, Carbohydrate 36.8, Fiber 3.1, Sugar 3.8, Protein 16
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- Sauté bacon in heavy large saucepan over medium heat until brown and crisp, about 10 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons bacon fat. Add onion to drippings in saucepan and sauté until beginning to soften, about 3 minutes. Add potatoes and stir until coated. Add clam juice; bring to boil. Reduce heat to medium-low, cover, and simmer 10 minutes.
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