Spicy Corn And Crab Chowder Recipe 465 Recipes

GINA'S SPICY CORN CHOWDER

Steps:

• In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.
• Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic and saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute. Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft. Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.

MARYLAND CRAB-SWEET CORN CHOWDER

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.

SPICY CORN AND CRAB CHOWDER RECIPE - (4.6/5)

Steps:

• 1. Preheat broiler 2. Place poblano chile on a foil-lined baking sheet. Broil 8 minutes on each side or until blackened. Place pepper in a small zip-top plastic bag; seal. Let stand 10 minutes. Peel and chop. 3. Melt butter in a Dutch oven over medium-high heat. Add onion and next 3 ingredients (through red pepper) to pan; saute 4 minutes, stirring occasionally. Add corn; saute 2 minutes. Remove 3/4 cup corn mixture from pan. Combine 3/4 cup corn mixture and 3/4 cup cream in a blender; process until smooth. Add potato chunks to pan; saute 1 minute. Stir in 2 cups water, bring to boil. Cook 4 minutes or until potato is almost tender. Reduce heat to medium. 4. Combine remaining cream and flour in a small bowl, stirring until smooth. Add flour mixture to pan. Cook 1 minute, stirring constantly. Return corn puree to pan. Stir in poblano, milk, and crab; bring to a simmer. Cook 3 minutes, stirring frequently. Serve immediately. Makes 4 servings. 12 Weight Watchers points per serving.

SWEET CORN AND CRAB CHOWDER

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.

SPICY CORN CHOWDER

Steps:

• In a mixing bowl, squeeze lime juice over corn and mix in zest with a spoon; set aside.
• In a large saucepan over medium heat, cook oil and onion until the onion is translucent and softened.
• Add stock, potato, chili powder, red pepper flakes, and cumin and bring to a boil.
• Turn heat down to medium low, cover, and cook until potatoes are very soft.
• Add corn and cream, and continue to cook, uncovered, until soup thickens.
• Add cilantro and simmer a few more minutes.
• Taste and correct seasoning with salt if necessary.
• To serve, ladle into warmed bowls, garnish with a cilantro sprig and a dollop of salsa on each serving, and serve immediately.

SPICY CORN CHOWDER

Steps:

• Place the shoepeg corn and fresh corn into a large pot with the wine and water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the onions, garlic, yellow bell pepper, red bell pepper, and jalapeno pepper. Cook and stir until the vegetables have softened and the onion has turned translucent, about 10 minutes.
• Stir the pepper mixture into the pot with the corn along with the soy milk, oregano, and chipotle salsa. Return the soup to a simmer over medium-high heat, then reduce the heat to medium-low, and simmer uncovered for 10 minutes. Dissolve the cornstarch in 1/3 cup of cool water, and stir into the simmering soup along with the honey, soy sauce, orange zest, and garlic powder. Simmer another 10 minutes to thicken the soup, stirring frequently. Remove from the heat and season to taste with salt and cracked pepper before serving.

SPICY CORN CHOWDER

Steps:

• In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.
• Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste.
• Add the jalapeno and garlic and saute until fragrant, about 1 minute.
• Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute.
• Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft.
• Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.