CRAB AND CORN CHOWDER CROCK POT RECIPES

Name: Crab and Corn Chowder
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Yield: 6 servings (1-1/2 quarts).
Ingredients: 1 medium onion, chopped; 5 tablespoons butter; 1/3 cup all-purpose flour; 3-1/2 cups milk; 4 bacon strips, cooked and crumbled; 2 cans (6 ounces each) crabmeat, drained; 2 medium potatoes, diced; 1 small green peppeer, chopped; 1 celery rib, chopped; 1 can (8-1/4 ounces) whole kernel corn, drained; 1 cup half-and-half cream; 1 bay leaf; 1 tablespoon chopped fresh parsley; 1 teaspoon salt; 1/4 to 1/2 teaspoon ground nutmeg; 1/4 teaspoon white pepper

CRAB AND CORN CHOWDER RECIPE: HOW TO MAKE IT

Crab and Corn Chowder Recipe: How to Make It image

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

Total Time 60 minutes

Prep Time 5 minutes

Cook Time 55 minutes

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 16

Ingredients

1 medium onion, chopped
5 tablespoons butter
1/3 cup all-purpose flour
3-1/2 cups milk
4 bacon strips, cooked and crumbled
2 cans (6 ounces each) crabmeat, drained
2 medium potatoes, diced
1 small green peppeer, chopped
1 celery rib, chopped
1 can (8-1/4 ounces) whole kernel corn, drained
1 cup half-and-half cream
1 bay leaf
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/4 to 1/2 teaspoon ground nutmeg
1/4 teaspoon white pepper

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, FatContent 21g fat (12g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 859mg sodium, CarbohydrateContent 34g carbohydrate (13g sugars, FiberContent 3g fiber), ProteinContent 17g protein.

EASY CORN AND CRAB CHOWDER RECIPE | ALLRECIPES

Easy Corn and Crab Chowder Recipe | Allrecipes image

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 servings

Number Of Ingredients 12

Ingredients

1 russet potato, peeled and cubed
5 slices bacon, diced
½ onion, chopped
1 (6 ounce) can crab meat, drained
½ teaspoon parsley flakes
2 tablespoons butter
? cup all-purpose flour
¼ cup dry white wine
1 cube chicken bouillon
1?½ cups milk
1 (15 ounce) can creamed corn
salt and pepper to taste

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, CarbohydrateContent 45.6 g, CholesterolContent 83.9 mg, FatContent 24.6 g, FiberContent 3.1 g, ProteinContent 20.4 g, SaturatedFatContent 10.3 g, SodiumContent 1146.2 mg, SugarContent 9.4 g

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