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.
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
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.
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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- Melt the butter in a wide saucepan over a low heat, add the onion, celery and bacon and fry for about 5 minutes or until soft.
- Add the potatoes and stir to prevent them from sticking. Remove the leaves and fine hairs from the corn cobs. slice down the length of each cob with a sharp knife, to remove the kernels. Mix into the potatoes and cook for 2 minutes.
- Stir in the flour, cook for a minute, then stir in the wine, cream and milk. Boil, then reduce the heat and simmer gently for 20 minutes, stirring occasionally, until the potato is soft.
- While the soup is cooking, gently pick through the crab meat, removing any small pieces of shell. Once the potatoes are cooked, stir the crab meat and parsley into the soup and remove from the heat. add the lemon juice, to taste, and season to taste. serve with crusty bread, if you like.
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