CREAMY CORN CRAB SOUP
This creamy soup is fast, easy and very tasty. Corn really stars in this delectable recipe, and crabmeat makes it a little more special. It will get high marks from both busy cooks and lovers of flavorful homemade food.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion in butter until tender. Add the broth, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat; cool slightly. , In a blender, puree half of the corn mixture. Return to pan. Stir in the crab, milk and pepper; cook over low heat until heated through (do not boil). If desired, top with fresh cracked pepper, chives and crushed red pepper flakes.
Nutrition Facts : Calories 219 calories, Fat 6g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 702mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges
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.
CHILLED CORN SOUP WITH BASIL
No-cook, chilled blender soups are so quick to make it almost feels like cheating. This one stars sweet corn that's been tarted up with buttermilk and lime juice, spiced with garlic and scallion, and imbued with fresh herbs. While straining it isn't entirely necessary, it will give you a smoother, more elegant soup. But when it's too hot to breathe, let alone dig out the strainer, you have our permission to skip it. Serve this in espresso cups or shot glasses as an hors d'oeuvre, or in bowls as a first course.
Provided by Melissa Clark
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Slice kernels off corn cobs (you should have 3 to 3 1/2 cups kernels). Discard cobs and place kernels in a blender.
- Add buttermilk, basil, scallions, lime juice, garlic, salt and 1/3 cup ice cubes to the blender and purée until very smooth.
- Strain mixture through a sieve, pressing down hard on the solids. Serve soup garnished with radish slices and a drizzle of olive oil.
Nutrition Facts : @context http, Calories 108, UnsaturatedFat 1 gram, Carbohydrate 20 grams, Fat 2 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 428 milligrams, Sugar 10 grams, TransFat 0 grams
CORN SOUP
The base for this soup, corn stock, can be frozen and used in all kinds of vegetable soups. It is also a good poaching stock for fish. You can play around with different flavors: Add savory vegetables such as celery and onions, and herbs such as parsley and cilantro. Recipe copyright 2012 by Eugenia Bone.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h40m
Number Of Ingredients 10
Steps:
- Place cobs in a large soup pot with just enough water to cover (about 2 quarts). Add bay leaf, halved onion, and thyme, and bring to a boil. Reduce heat, cover, and simmer 30 minutes. Strain through a fine sieve into a bowl (you should have 1 quart). Stock can be refrigerated 3 days or frozen up to 3 months.
- Heat oil in a deep pot over medium heat. Add chopped onion and garlic, and saute until onion is translucent, about 5 minutes. Add corn kernels, and saute 2 minutes.
- Add stock, and simmer until liquid is reduced by half. Add half-and-half, and return to a simmer. Puree half the liquid in a blender until partially or completely smooth. (To prevent spattering, remove cap from hole in lid, and cover lid with a dish towel). Return to pot, heat, and season with 1 teaspoon salt and 1/4 teaspoon pepper. Divide among 4 bowls, and garnish with scallion and more pepper.
CORN SOUP
Steps:
- Sweat the onions and corn in butter over low heat with lid on. After onions are translucent, add chicken stock. Bring to a boil and simmer for 20 minutes. Season with salt and pepper. Puree in a blender and put through a fine sieve. Heat and add 1 cup of cream at the last minute before serving.
CORN SOUP WITH RADISH AND CRAB
Crabmeat, chives, and grated radishes make a colorful floating island in this yellow-corn soup. A dusting of nutmeg contributes to the soup's piquant flavor.
Provided by Martha Stewart
Categories Soup Recipes
Number Of Ingredients 15
Steps:
- Melt butter in a large saucepan over medium-low heat. Stir in onion and garlic, and season with 1 teaspoon salt and peppercorns. Let cook until onions are soft and translucent, about 10 minutes.
- Meanwhile, cut kernels off corncobs with a sharp knife. Set corn aside, reserving cobs.
- Add 8 cups water to the onion mixture along with the reserved corncobs. Bring mixture to a boil. Reduce heat, and let simmer until liquid is reduced by almost half and is milky and very flavorful, about 1 hour. Remove corncobs, scraping as much liquid as possible off cobs back into the pan. Discard cobs. Cool corn stock to room temperature.
- Meanwhile, bring a large pot of water to a boil. Add reserved corn kernels, and blanch 1 minute. Remove from heat, strain, and run under cold water to stop the cooking.
- Set aside 1/3 cup corn kernels for garnish. Combine remaining kernels and cooled corn stock in the bowl of a food processor, working in batches if necessary. Process until smooth. Transfer mixture to a fine sieve set over a bowl. Press down hard on solids to extract liquid; discard solids. Stir in milk to thin soup to desired consistency; transfer liquid to refrigerator. Chill.
- Meanwhile, pick over crabmeat, removing any shells or cartilage. Season with lime juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Grate radishes using small holes of box grater, and set aside. Snip chives into 1/4-inch pieces with sharp kitchen scissors; set aside.
- Adjust seasoning of chilled soup with salt and pepper to taste. Ladle into soup bowls. Place 1/4 cup crabmeat mixture in each. Divide remaining 1/3 cup corn among bowls, and garnish with grated radish and snipped chives. If desired, grate fresh nutmeg and/or sprinkle cayenne over each bowl, and serve.
CRABMEAT AND CORN SOUP
A very tasty chowder-type recipe. Delicious any time.
Provided by William Anatooskin
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- In a heavy-bottomed pot, melt butter, add flour, and stir gently until blended; do not burn or let it darken. Add milk gradually, stirring all the while, then add half and half, stirring gently while blending. Add corn and green onions, and cook for a few minutes until tender.
- Add crabmeat, pepper, salt, and soy sauce and simmer until very hot and small bubbles form around the edge; do not let boil. Adjust seasonings to taste. Garnish with sprinkles of chopped fresh parsley when serving and serve hot.
- Variations: You may use 4 cobs of fresh corn instead of frozen or canned. Cut the kernels off the cob, scrape cob for juices, and then add to soup. Cook until corn is tender. Canned crabmeat or imitation crab may be used instead of fresh crabmeat. Use one 7 1/2-ounce can crabmeat (drained) and 8 ounces imitation crab (cut into small pieces). Combine the two and cook as noted above.
Nutrition Facts : Calories 264.7 calories, Carbohydrate 16.9 g, Cholesterol 77.2 mg, Fat 15.7 g, Fiber 1.2 g, Protein 15.5 g, SaturatedFat 9.3 g, Sodium 537.6 mg, Sugar 4.3 g
CREAM OF CORN SOUP
Perfect for cold winter nights, this classic staple is a crowd-pleaser.
Provided by chefdavidgeisser
Categories Corn Chowder
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a pot over medium-high heat. Saute corn and shallots in the hot oil until soft, about 5 minutes. Add vegetable broth and cream, reduce heat to low, and cook for 20 minutes.
- Remove 6 tablespoons of corn from the soup and set aside.
- Puree the soup in an electric blender or by using an immersion blender; pass through a sieve back into the pot.
- Season soup with cayenne pepper and sea salt. Add the reserved corn kernels back to the soup and bring to a boil again briefly.
- Divide the soup among four bowls and drizzle with chili oil.
Nutrition Facts : Calories 362.4 calories, Carbohydrate 27.1 g, Cholesterol 61.1 mg, Fat 28 g, Fiber 2.6 g, Protein 4.8 g, SaturatedFat 11.8 g, Sodium 639.8 mg, Sugar 6.2 g
CREAMY CORN SOUP
This soup is really easy to make, lower in fat than most cream soups, and delicious - especially if you are fighting off a cold! Try adding a chopped green chile pepper sauteed in the initial onion mixture or some small slices of chicken stirred in.
Provided by Abby
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, combine the onion, garlic, parsley and butter or margarine. Saute for about 5 minutes, or until onions are tender.
- Add the flour, stirring well, to make a pasty mixture. Whisk in the milk and the broth. Add the corn and the cream cheese and allow to heat through. Add the garlic salt, black pepper and cayenne pepper to taste. Stir together and serve.
Nutrition Facts : Calories 310.5 calories, Carbohydrate 46.4 g, Cholesterol 22.2 mg, Fat 10.9 g, Fiber 3.9 g, Protein 12.5 g, SaturatedFat 4.8 g, Sodium 1275.1 mg, Sugar 13.2 g
BRENNAN'S CORN AND CRAB SOUP
I'm not sure where I found this recipe, but it's a very rich soup. I like to add additional herbs - whatever strikes me at the moment, but I usually add some Italian seasoning and sometimes some spicy Mrs. Dash.
Provided by lazyme
Categories Crab
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a large saucepan or Dutch oven and saute the onion until clear and tender.
- Blend in the flour, then the corn kernels.
- Cook the mixture for 5 minutes, stirring frequently.
- Pour in the cream and season with salt and pepper to taste.
- Cook over medium heat until the corn is tender, about 20 minutes, stirring occasionally.
- Add the crab and parsley, cook an additional 5 minutes, then serve.
More about "corn soup with radish and crab recipes"
CREAMY CRAB AND CORN SOUP - KAWALING PINOY
From kawalingpinoy.com
3.7/5 (13)Total Time 20 minsCategory SoupCalories 117 per serving
- In a pot over medium heat, combine chicken broth and seafood base and bring to a boil, stirring until seafood base is dissolved.
- Add crab meat, corn and imitation crab. Continue to cook for about 1 to 2 minutes. Season with salt and pepper to taste.
- In a bowl, combine cornstarch and water and stir until cornstarch is dissolved and mixture is smooth. Lower heat and add cornstarch mixture, whisking vigorously to prevent lumps. Return to a boil for about 1 to 2 minutes, stirring regularly.
- Break the egg into the pot and with a fork, stir until egg is dispersed. Continue to cook for 1 minute or until egg is set. Ladle soup into bowls and garnish with green onions. Serve hot.
CRAB AND CORN SOUP - MARICELS RECIPES
From maricelsrecipes.com
CHILLED CORN AND CRAB SOUP RECIPE | FOODIECRUSH.COM
From foodiecrush.com
CORN AND CRAB SOUP RECIPE - LOS ANGELES TIMES
From latimes.com
21 BEST RADISH RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
CRAB-AND-CORN CHOWDER - SOUTHERN LIVING
From southernliving.com
EASY CRAB BISQUE - RICH & CREAMY! | RECIPE | BISQUE RECIPE, BISQUE …
From pinterest.com
CRAB AND CORN SOUP | SENIORS DISCOUNT CLUB
From seniorsdiscountclub.com.au
CRAB AND CORN SOUP - YOUTUBE
From youtube.com
SWEET CORN SOUP WITH CRAB RECIPE | MYRECIPES
From myrecipes.com
CORN AND CRAB BISQUE - CHEZ LE RêVE FRANçAIS
From chezlerevefrancais.com
VELVET CORN SOUP WITH CRAB AND HAM RECIPE - ANDREA REUSING
From foodandwine.com
BEST CRAB AND CORN CHOWDER RECIPE - TASTINGTABLE.COM
From tastingtable.com
CORN CRAB AND CRAWFISH CHOWDER RECIPE - FOOD.COM
From food.com
CORN-AND-CRABMEAT SOUP RECIPE - QUICK FROM SCRATCH SOUPS
From foodandwine.com
HOW TO MAKE CRAB BUTTER SAUCE (4-WAYS!) - PLATINGS + PAIRINGS
From platingsandpairings.com
CORN AND CRAB CHOWDER | MCCORMICK
From mccormick.com
You'll also love