Crab Chowder Recipes

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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



Crab Chowder image

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.

1/2 pound sliced fresh mushrooms
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups milk
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 can (14-1/2 ounces) vegetable broth
1 can (14-1/2 ounces) whole potatoes, drained and cut into 1/2-inch cubes
1 cup frozen corn, thawed
1 teaspoon salt
1/2 teaspoon dill weed
1/2 teaspoon pepper
2 tablespoons sherry

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



Crab Chowder image

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.

2 slices bacon
1 medium onion
2 medium boiling potatoes
1/2 cup water
1/2 lb jumbo lump crab meat
3 cups whole milk
1/8 teaspoon cayenne, to taste
chopped fresh flat-leaf parsley

CORN AND CRAB CHOWDER

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18



Corn and Crab Chowder image

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.

1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the pan in a slow stream
2 tablespoons butter
2 all-purpose potatoes, peeled and diced
2 ribs celery, chopped
1 medium yellow onion, chopped
1 small red bell pepper, seeded and diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 tablespoon Old Bay seasoning blend, found near seafood department or, on spice aisle in your market
3 tablespoons all-purpose flour
2 cups vegetable or chicken stock or broth
1 quart whole milk
3 cups corn kernels, scraped fresh from the cob, or frozen kernels
8 ounces cooked lump crab meat, fresh is available in plastic tubs at many fish counters
4 small bread boules, 6 inches, hollowed out, preferably sour dough, optional
Oyster crackers
Hot cayenne pepper sauce
Sliced scallions

CHRISSY'S CRAB CHOWDER

Provided by Food Network

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 17



Chrissy's Crab Chowder image

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.

1 yellow onion, diced
2 stalks celery, diced
4 ounces (1 stick) butter
3/4 cup flour
10 slices bacon, soft cooked and chopped
5 medium potatoes, peeled, diced and par-boiled for about 5 minutes
1/4 cup chopped fresh parsley
1/4 teaspoon paprika
1/8 teaspoon garlic salt
1/8 teaspoon celery salt
1/8 teaspoon white pepper
1 teaspoon seafood seasoning
Salt and freshly ground black pepper
1 quart milk
1 pint heavy cream
1 can corn
1 pound Maryland blue crabmeat

POTATO-CRAB CHOWDER

Make and share this Potato-Crab Chowder recipe from Food.com.

Provided by Pantry Chef Starkey

Categories     Chowders

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13



Potato-Crab Chowder image

Steps:

  • Saute onion& garlic in melted butter in large sauce pan for 4 minutes.
  • Add potato and saute 1 minute.
  • Sprinkle in flour, cook for 1 minute stirring constantly.
  • Add milk, pepper, nutmeg, corn and broth.
  • Bring to a simmer over med heat stirring frequently.
  • Cover and reduce heat to low for a 20 minute simmer.
  • Stir in crab meat and parsley, cook 5 minutes.
  • Serve or pour into crock pot on low or warm.

Nutrition Facts : Calories 274.2, Fat 8.2, SaturatedFat 4.6, Cholesterol 50.3, Sodium 446.4, Carbohydrate 36.8, Fiber 3.1, Sugar 3.8, Protein 16

2 tablespoons butter
1 medium onion
2 tablespoons minced garlic
3 cups potatoes, skin on, 1 inch cubed
3 tablespoons flour
2 cups milk
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
1 (14 ounce) can creamed corn
1 (14 ounce) can low sodium chicken broth
1 (8 ounce) can lump crabmeat
1 dash cayenne pepper
1 pinch parsley

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



Crab and Corn Chowder image

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.

1 medium onion, chopped
5 tablespoons butter
1/3 cup all-purpose flour
3-1/2 cups milk
4 bacon strips, cooked and crumbled
2 cans (6 ounces each) crabmeat, drained
2 medium potatoes, diced
1 small green peppeer, chopped
1 celery rib, chopped
1 can (8-1/4 ounces) whole kernel corn, drained
1 cup half-and-half cream
1 bay leaf
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/4 to 1/2 teaspoon ground nutmeg
1/4 teaspoon white pepper

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



Creamy Crab Chowder image

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

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

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



Easy Corn and Crab Chowder image

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

1 russet potato, peeled and cubed
5 slices bacon, diced
½ onion, chopped
1 (6 ounce) can crab meat, drained
½ teaspoon parsley flakes
2 tablespoons butter
⅓ cup all-purpose flour
¼ cup dry white wine
1 cube chicken bouillon
1 ½ cups milk
1 (15 ounce) can creamed corn
salt and pepper to taste

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



Crab & sweetcorn chowder image

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

1 onion , finely chopped
1 leek , green and white parts separated and sliced
2 carrots , chopped
850ml-1 litre/1.5 pints - 1.75 pints low-sodium chicken or vegetable stock
1 large potato , diced
175g/ 6oz frozen sweetcorn
170g can white crabmeat , drained
4 tbsp light crème fraîche
1 tsp chopped chives

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



Crab Chowder image

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

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

CRAB CHOWDER

Categories     Soup/Stew     Dairy     Potato     Shellfish     Quick & Easy     Seafood     Crab     Winter     Gourmet

Yield Makes about 4 cups

Number Of Ingredients 8



Crab Chowder image

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.

2 bacon slices
1 medium onion
2 medium boiling potatoes
1/2 cup water
1/2 pound jumbo lump crab meat
3 cups whole milk
1/8 teaspoon cayenne, or to taste
Garnish: chopped fresh flat-leafed parsley leaves

JULIE'S CLAM CRAB CHOWDER (WHITE)

This came from my friend Julie who was originally from Missouri however, lived in many places as she was married to a military husband. Julie doubled the recipe and I single it. The soup has a thin broth. Enjoy.

Provided by AcadiaTwo

Categories     Chowders

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 13



Julie's Clam Crab Chowder (White) image

Steps:

  • In a 3-quart dutch oven fry bacon until crisp and crumbles easily. (Remove bacon and set aside).
  • Saute onion in bacon fat until tender.
  • Add water, clam juice, potatoes and cook until potatoes are tender.
  • (Do not drain).
  • Add heavy cream, half-and-half and milk stirring frequently so it doesn't scorch.
  • Heat to steaming (do not boil).
  • Add clams w/juice, crab, bacon, butter, salt and pepper and cook for 5 minutes more stirring frequently.
  • To Reheat: Only reheat as much as you can eat. Don't reheat the whole pot.

1/2 lb bacon
1 sweet onion (diced)
2 cups water
6 ounces clam juice
8 medium potatoes (peeled, diced)
1 cup heavy cream
1 cup half-and-half
1 cup milk
24 ounces canned clams, minced, reserve juice
8 ounces canned crabmeat
1/2 cup butter
1/4 teaspoon salt (to taste)
1/4 teaspoon black pepper (to taste)

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