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-CORN CHOWDER
Provided by Robin Miller : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large saucepan, combine crab cake mixture, corn and bay leaves. Pour over broth and set pan over medium-high heat. Simmer 5 minutes. Stir in milk and simmer 2 minutes, until hot. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and garnish with chopped fresh parsley.
- Crab Cake Mixture:
- In a large bowl, combine crabmeat, sour cream, oats, bread crumbs, Dijon mustard, crab boil seasoning, oregano, and black pepper. Gently mix ingredients together, being careful not to break up crabmeat.
- Yield: about 1 cup
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
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 AND CORN CHOWDER
This is a very easy soup I came up with that tastes great for a fall dinner! (I needed soup for dinner--I had just been to the dentist!) I use whole goat's milk instead of cream, but they have the same quality (and not many people have goat's milk!) Update: As a shortcut, I often use a bag of Simply Potatoes Diced Potatoes and Onion instead of the potato and onion--no cutting or extra time on the onion needed!
Provided by Dwynnie
Categories Chowders
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a pot, cook the onion in the olive oil until soft but not browned.
- Add the corn, potatoes, sherry, parsley, thyme, garlic powder, pepper, and salt. Mix to combine and cook over medium heat for approximately 20 minutes (or until the potatoes are almost tender). Stir as needed.
- Add the cream, crab, and roasted red pepper and heat 10 minutes over medium heat, stirring as needed--do not allow the soup to boil.
- Serve when the potatoes are done!
Nutrition Facts : Calories 619.4, Fat 23.3, SaturatedFat 11.7, Cholesterol 98.1, Sodium 2344.8, Carbohydrate 80.9, Fiber 7.8, Sugar 12.1, Protein 28.3
LOW FAT CRAB AND CORN CHOWDER
Make and share this Low Fat Crab and Corn Chowder recipe from Food.com.
Provided by TakeOut4Me
Categories Chowders
Time 40m
Yield 4-6 cups, 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in a large stockpot over medium heat.
- Add onion and garlic and saute for a few minutes, stirring often.
- Add celery, carrot, potatoes and peppers and saute until slightly softened, about 5 minutes (NOTE: if potatoes stick, add a little more oil).
- If you prefer thicker chowder, add the flour now and stir constantly for 2 minutes until cooked
- Add corn, broth and milk and Bay leaf and bring to a simmer.
- Simmer over medium-low heat for about 20-25 minutes or until vegetables are softened.
- Gently stir in can of crabmeat and Old Bay seasoning.
- Salt, Pepper and butter to taste.
Nutrition Facts : Calories 309.1, Fat 6.4, SaturatedFat 1.7, Cholesterol 39.7, Sodium 356, Carbohydrate 42.6, Fiber 4.2, Sugar 5.7, Protein 22.8
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