THAI CORN CHOWDER
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Cut off the corn kernels; set aside. Combine the cobs, 1 cup potatoes, 1/2 cup scallions, 1 tablespoon ginger, the garlic, peppercorns and 5 cups water in a pot. Smash the lemongrass, if using, and add to the pot. Bring to a boil, then simmer for 25 to 30 minutes.
- About 10 minutes before the broth is finished, melt the butter over medium-high heat in a separate pot. Add the remaining 1 cup potatoes, season with salt and cook until slightly soft, 5 minutes. Add the remaining 1 tablespoon ginger and the jalapeno; cook 1 minute. Add the corn kernels; cook until the vegetables are just tender, 3 to 4 minutes.
- Strain the broth, pressing out as much liquid as possible; discard the solids. Add 2 cups of the strained broth to the potatoes and corn; bring to a boil, cover and simmer for 10 minutes. Add the coconut milk, basil and mint; season with salt. Stir until simmering. Remove from the heat and add the radishes, cilantro and lime juice. Top with diced tomato and the remaining 1/4 cup scallions and serve with lime wedges.
- Per serving: Calories 407; Fat 32 g (Saturated 25 g); Cholesterol 30 mg
THAI CORN AND CRAB SOUP
Steps:
- 1. place 1 1/2 cup of corn and 1 1/2 cup of broth in a food proccesor fitted with a metal blade or blender. process until smooth. set aside.
- 2. Heat the oil in a large pot or dutch oven over medium-high heat. Add the bell peppers and Chile pepper and cook, stirring occasionally for 3 minutes add scallions and cook for 3 minutes or until the vegetables are tender.
- 3. Add the fish sauce, reserved corn-broth mixture, remaining corn kernel, and remaining 1 1/2 cups of broth. Bring to a simmer and reduce heat. Cover and cook for 10 minutes or until thickened.
- 4. stir in crab, cilantro, and red pepper. serve immediately
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.
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
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
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.
CRABMEAT AND CORN SOUP
This soup is like a chowder and is delicious. I am a soup lover and have developed or modified over 150 soup recipes to make them taste much better.
Provided by William Uncle Bill
Categories Chowders
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a heavy bottom cooking pot, melt butter on medium heat.
- Add flour and stir gently until blended; DO NOT LET THE MIXTURE DARKEN.
- Add milk gradually stirring continously until it starts to simmer.
- Add half and half, stir gently until well blended.
- Add corn and green onions, and cook for 3 to 4 minutes or until corn is just tender, stirring occasionally.
- Add crabmeat, pepper, salt and soy sauce and simmer until very hot and small bubles start to form around the edge of the pot; stir frequently; BUT DO NOT BOIL.
- Adjust seasonings to taste.
- Garnish with sprinkles of chopped fresh parsley and serve immediately.
- If using fresh corn, use 4 large cobs.
- Cut kernels off cobs, scrape cobs for any milk and add to soup.
- Canned crabmeat or imitation crabmeat may be used instead of fresh crabmeat.
- Use 7 1/2 ounces of canned crabmeat (drained) and 8 ounces of imitation crabmeat cut into smaller pieces.
CRAB AND CORN SOUP (HAI YUNG SUK MAI GANG)
I first had this soup in a very good Chinese restaurant. It is very easy to make. Simple and tasty. You really should not use imitation crab meat for this soup.
Provided by Lucky13
Categories Crab
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large pan bring water, crab and corn to a boil. Simmer 2-3 minutes. Add salt and pepper. Mix 2 teaspoons water and 2tsp cornstarch together. Stir until soup is thickened. Quickly stir in the egg and serve.
- *Blanch frozen crab meat in boiling water for about 30 seconds. Remove from water with a slotted spoon. Set aside until ready to add to soup.
Nutrition Facts : Calories 130.2, Fat 1.9, SaturatedFat 0.5, Cholesterol 64.8, Sodium 876.5, Carbohydrate 22.2, Fiber 1.4, Sugar 3.8, Protein 8.8
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