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.
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 CORN CHOWDER IN LESS THAN 30 MINUTES
Make and share this Crab Corn Chowder in Less Than 30 Minutes recipe from Food.com.
Provided by luvin spoonful
Categories Chowders
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Roast the peppers. (Place sections of peppers skin side up on low broil for about 10 minutes. When blackened, put in a zip lock bag. After cooling, skins will peel easily.) Set aside.
- Proceed to make the chowder:.
- Saute garlic & crushed red pepper in olive oil until fragrant, then add the onion and saute until softened.
- Add seafood stock and potatoes. Cover and simmer until potatoes are done (about 10 minutes).
- Remove half of the chowder and blend. Return to pot.
- Add the corn, crab, & roasted red peppers and bring back to a boil for a couple minutes.
- Add half and half.
- After chowder reheats, serve with chopped parsley.
Nutrition Facts : Calories 566.8, Fat 26.1, SaturatedFat 10.4, Cholesterol 92.4, Sodium 1006.8, Carbohydrate 57.9, Fiber 5.8, Sugar 2, Protein 31.1
ROASTED CORN AND CRAB CHOWDER
This one's fast and good. Great for after chopping down the Christmas tree or Ice Skating. Company quality!!
Provided by Diana Adcock
Categories Chowders
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan or dutch oven melt butter over medium high heat and add garlic and onion.
- When onion is begining to become translucent add clam juice and potato flakes.
- Cook, stirring occasionally until thickened slightly.
- Reduce heat to simmer; add corn, cream, thyme, seasoning mix, salt and bacon.
- Simmer for 20 minutes.
- Add crab and heat through, around 5 minutes.
- Serve in hot bowls, top with cheese and a sprinkle of cajun mix.
Nutrition Facts : Calories 331, Fat 15.2, SaturatedFat 5.8, Cholesterol 48.5, Sodium 1009, Carbohydrate 37, Fiber 3.1, Sugar 7.7, Protein 13.6
CAULIFLOWER AND CRAB CHOWDER
Make and share this Cauliflower and Crab Chowder recipe from Food.com.
Provided by 4-H Mom
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan combine cauliflower, broth, bell pepper and lemon peel. Bring to boiling, reduce heat. Cover and simmer 6 to 8 minutes or until cauliflower is crisp tender.
- Stir together half and half and flour. Stir into cauliflower mixture. Bring to boiling.
- Gently stir in crabmeat. Heat through. Season with salt and pepper to taste. Sprinkle with dill weed, if desired. Serve immediately.
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
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
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