CRAWFISH & CRAB CORN CHOWDER
Easy, delicious and healthy Crawfish & Crab Corn Chowder recipe from SparkRecipes. See our top-rated recipes for Crawfish & Crab Corn Chowder.
Categories Appetizers / Soups / Salads Other Other Appetizers / Soups / Salads
Yield 8
Number Of Ingredients 13
Steps:
- Saute onion, garlic, and celery in butter until soft, adding chicken stock as necessary to prevent over-browning. Add corn, cream corn, creole seasoning, and remaining chicken broth and bring to a boil. Mix 1/3 cup flour with half and half and milk and stir until smooth. Add to soup and stir until thickened. Simmer 15 minutes. Add crab meat and crawfish and simmer another 5 minutes. Makes about 8 two-cup servings.
Nutrition Facts : Nutritional Info Servings Per Recipe 8 Amount Per Serving Calories
CRAWFISH CHOWDER
I serve this chowder Christmas night. Everyone welcomes the change from all of the junk food and turkey. It is very creamy and satisfying. Serve it with cornbread or crusty French bread.
Provided by STKA
Categories Soups, Stews and Chili Recipes Chowders
Time 45m
Yield 10
Number Of Ingredients 10
Steps:
- Melt 1/4 cup of butter in a large skillet over medium heat. Saute green onions in butter until tender. Remove from pan, and set aside. In the same skillet, melt 1/2 cup of butter, and saute the crawfish for 5 minutes; set aside.
- In a large pot over medium heat, combine potato soup, mushroom soup, corn, and cream cheese. Mix well, and bring to a slow boil. Stir in half-and-half, sauteed green onions, and crawfish. Season with cayenne pepper. Bring to a low boil, and simmer 5 minutes to blend flavors.
Nutrition Facts : Calories 394.6 calories, Carbohydrate 20.6 g, Cholesterol 166.5 mg, Fat 27.5 g, Fiber 2.1 g, Protein 17.7 g, SaturatedFat 15.8 g, Sodium 934.3 mg, Sugar 2.6 g
CORN CRAB & CRAWFISH BISQUE OR CHOWDER
This recipe is very easy to make and tastes amazing. Don't use Chinese crawfish! If you can't find Louisiana crawfish, substitute with shrimp. This recipe does not have the crawfish boulettes, or stuffed crawfish heads, which is how this is cooked for everyday meals. For special occasions and holidays the boulettes are...
Provided by Donna Graffagnino
Categories Cream Soups
Time 1h30m
Number Of Ingredients 19
Steps:
- 1. Fry bacon, drain & crumble & set aside. Saute onions, 3/4 of the green onions, bell pepper and celery in the bacon grease (or butter). When onions are clear stir in the garlic and saute for 30 seconds.
- 2. Over medium heat add flour and make a light roux, stirring constantly for about 5 minutes, or until the roux just starts to slightly darken. Add chicken stock, milk and heavy cream then simmer until desired consistency.
- 3. Add corn, crawfish, crabmeat, sherry, and worchestershire sauce. Stir well and simmer for 15-20 minutes. Season with salt, pepper to taste.
- 4. Serve in individual bowls and garnish with bacon crumbles and reserved green onions. Enjoy!
- 5. *NOTES: Remember - if you can't get Crawfish, use Shrimp instead. Fresh cut corn makes this recipe even better. Use about 2 cups of fresh corn, with the milk from the cob. Hold the shucked corn over a bundt pan and just cut the corn from the cob. Go back over the cob with the dull side of the knife blade to get the extra milk. All of it will fall into the bundt pan for easy clean-up and transfer to your pot. *CHOWDER: Cook 2 lbs. peeled and diced russet potatoes and 1 Tbsp. salt in saucepan, in milk just enough to cover potatoes, then set aside. Coarsley smash potatoes leaving small chunks and add to pot along with the chicken broth, milk and cream. Follow remaining directions through the end of the recipe.
CORN CRAB AND CRAWFISH CHOWDER
Make and share this Corn Crab and Crawfish Chowder recipe from Food.com.
Provided by Mebriella
Categories Lobster
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Fry bacon, drain & crumble & set aside.
- Saute onions, 3/4 of the green onions, bell pepper and celery in the bacon grease (or butter).
- When onions are clear stir in the garlic and saute for 30 seconds.
- Over medium heat add flour and make a light roux, stirring constantly for about 5 minutes, but don't brown.
- Add chicken stock, milk and heavy cream then simmer until desired consistency.
- Add corn, crawfish, crabmeat, sherry, and worchestershire sauce.
- Stir well and simmer for 15-20 minutes. Season with salt, pepper to taste.
- Serve in individual bowls and garnish with bacon crumbles and reserved green onions. Enjoy!
- NOTE: Fresh cut corn makes this recipe even better. Use about 2 cups of fresh corn, with the milk from the cob. Hold the shucked corn over a bundt pan and just cut the corn from the cob. Go back over the cob with the dull side of the knife blade to get the extra milk. All of it will fall into the bundt pan for easy clean-up and transfer to your pot.
Nutrition Facts : Calories 631.2, Fat 27.8, SaturatedFat 12.3, Cholesterol 168, Sodium 1051.8, Carbohydrate 64.6, Fiber 6, Sugar 7.1, Protein 34.3
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.
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5/5 (9)Total Time 1 minCategory Main Dishes, Soups & Salads
- In a medium saucepan over low heat blend together the margarine and flour. Add the onions, bell pepper, celery and garlic. Cook until veggies are tender approximately 15 minutes.
- Add corn, milk, and potato soup and blend well. Add potatoes if using and add seasoning and pepper to taste. Cook for 30 minutes over medium to low heat, stirring to prevent scorching.
- Add the crawfish, parsley and green onions and cook for 10 minutes more. Garnish with parsley and smoked paprika -serve and enjoy!
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