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.
SWEET CORN AND CRAB CHOWDER
Provided by Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Melt the butter in a large saucepan over medium heat and saute the onion and celery until softened. Stir in the flour and cook for 3 minutes, stirring frequently. Gradually add the stock, whisking until you have a smooth liquid. Add the potatoes, corn, thyme, salt and pepper. Cover and bring to a boil. Then reduce the heat and simmer for 15 minutes or until the vegetables are tender, stirring occasionally.
- Stir in the crabmeat and heavy cream and heat the soup gently but thoroughly. Do not let it boil or the soup may curdle. Sprinkle with the chopped parsley and serve immediately.
CORN, CRAB, AND CHIPOTLE CHOWDER
Make and share this Corn, Crab, and Chipotle Chowder recipe from Food.com.
Provided by Rita1652
Categories Chowders
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat butter in a large saucepan add onions, peppers, celery, potatoes, and garlic seasoned with salt and pepper cooking till translucent.
- Add chipotle peppers, clam juice and corn kernels and cobs.
- Simmer 15 minutes remove cobs and leave as much broth in pot toss cobs.
- Add cream simmer 5 more minutes.
- Add crabmeat to heat and season with salt and pepper to taste.
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.
MARYLAND CRAB-SWEET CORN CHOWDER
This is a recipe from a bed and breakfast here in Maryland. Once we tried it, it became a family favorite and a traditional Thanksgiving dish.
Provided by Mom of Five
Categories Chowders
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a 2 qt saucepan, cook half of the whole kernel corn, the onion and garlic in hot cooking oil till onion is tender, not brown.
- Carefully add chicken broth.
- Bring to boiling; reduce heat.
- Simmer, uncovered for 10 minutes.
- Stir in whipping cream, salt, and white pepper.
- Simmer, uncovered, for 10 min.
- or until slightly thickened.
- Watch carefully because it may foam and rise in pan.
- Remove from heat; cool slightly.
- Pour the cooled mixture into a blender container.
- Cover and blend until smooth.
- Return to same sauce pan.
- Keep warm.
- Meanwhile, in a small covered saucepan cook remaining corn and potato in boiling, salted water for two minutes.
- Add chopped sweet pepper.
- Cover and cook about 1 minute or til tender.
- Drain.
- Stir the drained vegetables into the soup.
- Add the fresh or frozen crab meat; heat through.
- If desired, garnish with parsley and red pepper strips.
Nutrition Facts : Calories 289.9, Fat 16.7, SaturatedFat 9.5, Cholesterol 66.2, Sodium 531.7, Carbohydrate 27.2, Fiber 3.2, Sugar 1.6, Protein 11
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