CREAMY CRAB CHOWDER
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
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
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.
EASY CORN AND CRAB CHOWDER
This is a simple yet flavorful chowder that can be prepared in a jiffy. Chicken curry variation is just as easy, and just as tasty. Leftovers make a great casserole or au gratin the next day.
Provided by R. Estes
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Yield 4
Number Of Ingredients 12
Steps:
- Wrap potato cubes in plastic wrap, and microwave for 30 seconds. Set aside.
- In a saute pan, cook bacon over medium heat until heated through, and add chopped onions. Cook and stir until onions are clear. Stir in crab meat and parsley flakes. Set aside.
- Meanwhile, melt butter in a large stock pot over low heat. Whisk in flour until mixture becomes creamy and takes on a eggshell color. Continue to cook for a few more minutes, stirring occasionally. Stir in wine. Dissolve chicken bouillon in milk; when the flour mixture is crumbly, slowly whisk in the milk. Mix well in order to eliminate all lumps.
- When the mixture is creamy and hot, stir in bacon mixture, cubed potatoes, and creamed corn. Season with salt and pepper to taste, and simmer for 10 minutes.
- For a creamy curry variation add 2 tablespoons curry powder after adding the wine to the flour mixture, and substitute cooked, cubed chicken for the bacon.
Nutrition Facts : Calories 485.1 calories, Carbohydrate 45.6 g, Cholesterol 83.9 mg, Fat 24.6 g, Fiber 3.1 g, Protein 20.4 g, SaturatedFat 10.3 g, Sodium 1146.2 mg, Sugar 9.4 g
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.
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
CHRISSY'S CRAB CHOWDER
Provided by Food Network
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- In medium soup pot, saute the onion and celery on medium heat, with butter, until translucent, about 2 minutes. Turn heat to low, add flour, and mix well until pasty. Using a whisk, stirring slowly, add soft cooked bacon, diced cooked potatoes, parsley, paprika, garlic salt, celery salt, white pepper, seafood seasoning, and salt and pepper, to taste. Mix, and then slowly add the milk and cream, stirring constantly. Add the corn, and finally, gently fold in the crabmeat. Stir slowly. Serve hot.
CRAB CHOWDER
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
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
CREOLE CRAB AND CORN CHOWDER
Ideally you would make this in the middle of summer with ears of fresh, sweet-as-sugar corn. You can also make a perfectly fine version of this chowder using a premium-quality, extra-sweet, frozen corn.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h25m
Yield 6
Number Of Ingredients 19
Steps:
- Melt butter in a Dutch oven over medium heat; stir in onion, jalepeno peppers, celery, and a pinch of salt. Cook until onions are soft and translucent, 7 to 10 minutes.
- Stir seafood seasoning and cayenne pepper into onion mixture; cook for 30 seconds.
- Sprinkle flour over onion mixture; cook and stir until mixture is slightly thickened, about 2 minutes.
- Pour 2 1/2 cups water, 1/2 pound corn kernels, and 2 ounces crabmeat into the onion mixture; increase heat to medium-high and bring to simmer.
- Place 1 cup water, 1/2 pound corn kernels, and garlic into a blender. Cover and puree until smooth.
- Pour corn puree into the Dutch oven and bring mixture to a boil. Reduce heat to low; simmer until chowder is thicker and the color deepens, about 45 minutes.
- Stir 6 ounces of crabmeat, paprika, and heavy cream into chowder. Season with salt and pepper to taste; garnish with green onions and a pinch of cayenne pepper.
Nutrition Facts : Calories 196.9 calories, Carbohydrate 21.8 g, Cholesterol 45.8 mg, Fat 9 g, Fiber 3.9 g, Protein 10.5 g, SaturatedFat 4.9 g, Sodium 217 mg, Sugar 4.4 g
CRAB CHOWDER
This recipe can be prepared in 45 minutes or less. If you prefer your soup a little thicker, crush 6 saltines into fine crumbs and add them at the end of the procedure, when you add the crab. From Gourmet.
Provided by Bev I Am
Categories Chowders
Time 45m
Yield 4 cups
Number Of Ingredients 8
Steps:
- Chop bacon and in a 2-quart heavy saucepan cook over moderate heat, stirring occasionally, until crisp.
- Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in pan.
- While bacon is cooking, cut onion into 1/4-inch dice.
- Peel potatoes and cut into 1/4-inch dice.
- Stir onion, potatoes, and water into bacon fat and simmer, covered, until potatoes are tender and most of water is evaporated, about 15 minutes.
- While mixture is simmering, pick over crab meat, removing any bits of shell and cartilage.
- Stir milk and cayenne into mixture and return just to a simmer.
- Add crab and salt and pepper to taste and bring chowder to a simmer.
- Serve chowder garnished with parsley and bacon.
CRAB CHOWDER
For a thicker chowder, use heavy cream or half-and-half.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, saute the mushrooms, celery and onion in butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the crab, broth, potatoes, corn, salt, dill and pepper. Reduce heat; cover and simmer for 10 minutes or until heated through. Stir in sherry.
Nutrition Facts : Calories 272 calories, Fat 12g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 1151mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 19g protein.
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