SHERYL'S CORN AND CRAB CHOWDER RECIPE | ALLRECIPES
You don't have to run to a fancy restaurant to enjoy this delicious corn and crab chowder!
Provided by sfarrish
Categories Chowder
Total Time 1 hours 15 minutes
Prep Time 35 minutes
Cook Time 40 minutes
Yield 10 servings
Number Of Ingredients 23
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon, and reserve the grease. Allow the bacon to cool, then crumble, and set aside with the grease.
- Meanwhile, heat 1 tablespoon of clarified butter in a large pot over medium heat. Stir in the onion, green pepper, celery, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Pour in the white wine and brandy, and bring to a simmer. Season with the basil, white pepper, cayenne pepper, thyme, and Worcestershire sauce. Add the corn and potatoes, then pour in the chicken stock. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes.
- While the soup is simmering, melt 1/2 cup of butter in a small saucepan over medium-low heat. Stir in the flour, and cook, stirring constantly, until the flour has turned the color of peanut butter to make a roux, about 10 minutes.
- Stir the roux into the soup, and pour in the heavy cream, half-and-half cream, reserved bacon and grease, and shrimp. Return to a simmer over medium-high heat, and cook until the shrimp are no longer translucent in the center, the potatoes are tender, and the soup has thickened, about 15 minutes. Season to taste with Creole seasoning, and stir in the crab meat to serve.
Nutrition Facts : Calories 709.3 calories, CarbohydrateContent 46.1 g, CholesterolContent 240.2 mg, FatContent 48 g, FiberContent 5.3 g, ProteinContent 25.1 g, SaturatedFatContent 27.3 g, SodiumContent 1016.2 mg, SugarContent 4 g
SEAFOOD BISQUE RECIPE - BETTYCROCKER.COM
Special occasions call for extraordinary soups like this rich and creamy shrimp bisque.
Provided by Betty Crocker Kitchens
Total Time 25 minutes
Prep Time 15 minutes
Yield 8
Number Of Ingredients 11
Steps:
- In 4-quart Dutch oven, melt butter over medium-high heat. Stir in flour. Gradually stir in broth, half-and-half and wine. Stir in bell peppers and cod. Heat to boiling, stirring occasionally.
- Stir in shrimp. Simmer uncovered 2 to 3 minutes or until shrimp are pink and firm. Stir in pesto, salt and pepper.
Nutrition Facts : Calories 420 , CarbohydrateContent 11 g, CholesterolContent 150 mg, FatContent 4 , FiberContent 0 g, ProteinContent 22 g, SaturatedFatContent 15 g, ServingSize 1 Serving, SodiumContent 860 mg, SugarContent 6 g, TransFatContent 1 g
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Total Time 55 minutes
Category low-carb, brunch, dinner party, weeknight meals, winter, brunch, comfort food, dinner, seafood
Cuisine American
- 1. In a large, heavy pot over medium heat, heat butter. Add onion and celery and cook until soft, about 5 minutes. Season with salt, pepper, and Old Bay, then stir in garlic and tomato paste. Cook until garlic is fragrant and tomato paste coats vegetables, about 2 minutes. Sprinkle over flour and cook until absorbed, 1 minute more. 2. Pour in seafood stock and wine, then stir in bay leaf. Reduce heat and let simmer until liquid is reduced and flavors meld, stirring occasionally, 30 minutes. 3. Remove bay leaf and puree soup with an immersion blender on high until very smooth. Return to medium low heat and stir in heavy cream and half of the crab meat. Cook until just warmed through, about 5 minutes. 4. Divide among bowls and garnish with remaining crab meat and parsley before serving.
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