Crab N Cheddar Chowder Recipes

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CREAMY CRAB CHOWDER



Creamy Crab Chowder image

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

2 tablespoons bacon grease
2 tablespoons butter
1 onion, finely chopped
1 stalk celery, finely chopped
1 tablespoon chopped fresh parsley
1 ½ cups chicken stock
1 quart heavy cream
½ teaspoon salt
½ teaspoon seasoned salt
⅛ teaspoon ground black pepper
⅛ teaspoon chili powder
⅛ teaspoon dried dill weed
1 pinch white sugar
1 pinch cayenne pepper
1 pound fresh crabmeat
2 tablespoons all-purpose flour
1 tablespoon water, or as needed
¼ cup dry sherry

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

CRAB N CHEDDAR CHOWDER



Crab N Cheddar Chowder image

I'm sorry I didn't get pictures of this folks...it was so good! I'll have to take some next time. This was an amazing - creamy, indulgence! I hope you all give this one a try - you will truly be surprised!

Provided by Tammy Brownlow

Categories     Other Soups

Time 35m

Number Of Ingredients 17

1 lb crab claw meat, steamed
1/2 c sweet mini peppers, finely diced
1 stalk(s) celery, finely diced
1 medium carrot, peeled and finely diced
1/2 c broccoli, chopped
1/2 c onion, finely diced
1/4 c flour
3 c half and half, separated
1 c water
1 1/2 c finely shredded velveeta cheese (the one they sell pre-shredded)
1 1/2 c finely shredded sharp cheddar cheese (i used sargentos 5 state blend)
white pepper to taste
1/4 tsp paprika
dash(es) freshly grated nutmeg to taste
GARNISH
2 slice applewood smoked bacon, cooked and diced
green onion, julienned pieces

Steps:

  • 1. In a large stockpot add water, sweet peppers, onion, carrot, celery, and broccoli. Simmer on medium- high until boiling. Boil for 5 minutes.
  • 2. In a bowl combine 1 cup of half and half with flour. Whisk until combined.
  • 3. Reduce heat to medium on veggies. Add half and half and flour mixture. Stir until thickened. Cook one minute longer.
  • 4. Add remaining 2 cups of half and half. After another minute add cheeses alternating about a 1/4 of a cup at a time until incorporated.
  • 5. Add spices and stir. Add crab and taste for seasoning. Garnish as desired. Enjoy!

GOLDEN SEAFOOD CHOWDER



Golden Seafood Chowder image

Flavored with crab, shrimp and cheddar cheese, this chowder is so good that I make it weekly. Sometimes I substitute chicken or ham for the seafood and leave out the juice. Either way, this pretty soup is a winner. -Ami Paton Waconia, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 4 servings (1-1/2 quarts)

Number Of Ingredients 13

1/2 cup finely chopped onion
1/4 cup butter, cubed
1 can (14-1/2 ounces) chicken broth
1 cup cubed peeled potato
2 celery ribs, chopped
2 medium carrots, chopped
1/4 cup Clamato juice
1/4 teaspoon lemon-pepper seasoning
1/4 cup all-purpose flour
2 cups 2% milk
2 cups shredded sharp cheddar cheese
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 cup cooked shrimp

Steps:

  • In a large saucepan, saute onion in butter until tender. Stir in the broth, potato, celery, carrots, Clamato juice and lemon pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , In a small bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese, crab and shrimp; cook and stir until cheese is melted.

Nutrition Facts : Calories 550 calories, Fat 33g fat (22g saturated fat), Cholesterol 198mg cholesterol, Sodium 1233mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 2g fiber), Protein 35g protein.

CHEDDAR SEAFOOD CHOWDER



Cheddar Seafood Chowder image

Shrimp and scallops make this thick, cheesy and chunky chowder extra special. It's packed with veggies, and the crispy bacon makes a yummy garnish. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 14

6 bacon strips, chopped
2 celery ribs, finely chopped
1/2 cup chopped sweet orange pepper
1 small onion, finely chopped
2 garlic cloves, minced
1/4 cup all-purpose flour
1 can (14-1/2 ounces) chicken broth
2 cups 2% milk
2 medium red potatoes, cubed
1 teaspoon seafood seasoning
1/4 teaspoon salt
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 pound bay scallops
1-1/2 cups shredded cheddar cheese

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings., In the drippings, saute the celery, orange pepper and onion until crisp-tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened., Add the potatoes, seafood seasoning and salt; return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. , Add shrimp and scallops; cook and stir for 3-4 minutes or until shrimp turn pink and scallops are opaque. Stir in cheese until melted. Garnish each serving with bacon.

Nutrition Facts : Calories 309 calories, Fat 14g fat (8g saturated fat), Cholesterol 104mg cholesterol, Sodium 981mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 1g fiber), Protein 26g protein.

CRAB CHOWDER



Crab Chowder image

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

2 tablespoons unsalted butter
1 yellow onion, finely chopped
4 stalks celery, cut into 1/4-inch slices
1 tablespoon finely chopped fresh thyme
salt and ground black pepper to taste
7 potatoes, cut into 1/2-inch pieces
2 cups whole milk
1 (15 ounce) can fish broth
1 cup heavy whipping cream
1 (8 ounce) bottle clam juice
1 ½ pounds Dungeness crab meat, chopped

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

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