CORN CRAB CHOWDER RECIPES

SHERYL'S CORN AND CRAB CHOWDER RECIPE | ALLRECIPES

Sheryl's Corn and Crab Chowder Recipe | Allrecipes image

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

Ingredients

5 slices bacon
1 tablespoon clarified butter
¾ cup chopped onion
¼ cup chopped green bell pepper
½ cup chopped celery
1 ½ teaspoons minced garlic
¼ cup dry white wine
1 teaspoon brandy
1 ½ teaspoons dried basil
1 teaspoon ground white pepper
¼ teaspoon cayenne pepper
½ teaspoon dried thyme leaves
2 teaspoons Worcestershire sauce
3 cups fresh corn kernels
4 large potatoes, peeled and diced
1 ½ quarts chicken stock
½ cup butter
½ cup all-purpose flour
3 cups heavy cream
1 cup half-and-half cream
1 pound peeled and deveined small shrimp
1 tablespoon Creole seasoning
1 pound fresh lump crabmeat, shell pieces removed

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

CORN-AND-CRAB CHOWDER RECIPE | MYRECIPES

Corn-and-Crab Chowder Recipe | MyRecipes image

This creamy corn-and-crab chowder is a hearty, comforting meal, perfect for chilly fall and winter nights.

Provided by MyRecipes

Total Time 1 hours 15 minutes

Prep Time 20 minutes

Cook Time 55 minutes

Yield Makes 10 cups

Number Of Ingredients 15

Ingredients

6 bacon slices
2 celery ribs, diced
1 medium-size green bell pepper, diced
1 medium onion, diced
1 jalapeño pepper, seeded and diced
1 (32-oz.) container chicken broth
3 tablespoons all-purpose flour
3 cups fresh corn kernels (6 ears)
1 pound fresh lump crabmeat, drained and picked*
1 cup whipping cream
¼ cup chopped fresh cilantro
½ teaspoon salt
¼ teaspoon pepper
Oyster crackers
Garnish: chopped fresh cilantro

Steps:

Cook bacon in a Dutch oven over medium heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in Dutch oven. Crumble bacon.
Sauté celery and next 3 ingredients in hot drippings 5 to 6 minutes or until tender.
Whisk together broth and flour until smooth. Add to celery mixture. Stir in corn. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes. Gently stir in crabmeat and next 4 ingredients; cook 4 to 5 minutes or until thoroughly heated. Serve warm with crumbled bacon and oyster crackers. Garnish, if desired.
*1 lb. peeled cooked shrimp or chopped cooked chicken may be substituted.

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CRAB CORN CHOWDER RECIPE: HOW TO MAKE IT - TASTE OF HOME

No time to make a homemade soup? Think again! You'll be ladling out steamy bowls of satisfying chowder in no time. Canned corn and crab blend beautifully in this creamy, colorful soup. —Sarah McClanahan, Raleigh, North Carolina
From tasteofhome.com
Reviews 4.2
Total Time 35 minutes
Category Lunch
Calories 290 calories per serving

Dissolve bouillon in water; set aside. In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain, reserving drippings. , In the same pan, saute peppers and onion in drippings until tender. Stir in flour. Gradually stir in bouillon mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; gradually stir in cream and corn. Add the seasoned salt, basil and cayenne. Cook until heated through, stirring occasionally (do not boil). Stir in the crab. Top each serving with bacon and chives.

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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.
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Reviews 4
Total Time 30 minutes
Category Lunch
Calories 219 calories per serving

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.

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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.

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CRAB CORN CHOWDER RECIPE: HOW TO MAKE IT - TASTE OF HOME

Dissolve bouillon in water; set aside. In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain, reserving drippings. , In the same pan, saute peppers and onion in drippings until tender. Stir in flour. Gradually stir in bouillon mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; gradually stir in cream and corn. Add the seasoned salt, basil and cayenne. Cook until heated through, stirring occasionally (do not boil). Stir in the crab. Top each serving with bacon and chives.

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CHRISSY'S CRAB CHOWDER RECIPE | FOOD NETWORK

From foodnetwork.com
Reviews 4.5
Total Time 1 hours 0 minutes
Category main-dish
Cuisine american

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.

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CREAMY CORN CRAB SOUP RECIPE: HOW TO MAKE IT

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CHRISSY'S CRAB CHOWDER RECIPE | FOOD NETWORK

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