CRAB CHOWDER RECIPE RECIPES

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



Crab Corn Chowder Recipe: How to Make It - Taste of Home image

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

Provided by Taste of Home

Categories     Lunch

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 13

3 teaspoons chicken bouillon granules
2 cups boiling water
6 bacon strips, diced
1/3 cup each diced sweet red, yellow and orange peppers
1/2 cup chopped onion
1/4 cup all-purpose flour
3 cups half-and-half cream
2 cans (14-3/4 ounces each) cream-style corn
1-1/2 teaspoons seasoned salt
1/2 teaspoon dried basil
1/4 to 1/2 teaspoon cayenne pepper
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed or 2 cups imitation crabmeat, flaked
1/2 cup minced chives

Steps:

  • 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.

Nutrition Facts : Calories 290 calories, FatContent 12g fat (7g saturated fat), CholesterolContent 88mg cholesterol, SodiumContent 1195mg sodium, CarbohydrateContent 28g carbohydrate (8g sugars, FiberContent 2g fiber), ProteinContent 16g protein.

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



Crab Corn Chowder Recipe: How to Make It - Taste of Home image

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

Provided by Taste of Home

Categories     Lunch

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 13

3 teaspoons chicken bouillon granules
2 cups boiling water
6 bacon strips, diced
1/3 cup each diced sweet red, yellow and orange peppers
1/2 cup chopped onion
1/4 cup all-purpose flour
3 cups half-and-half cream
2 cans (14-3/4 ounces each) cream-style corn
1-1/2 teaspoons seasoned salt
1/2 teaspoon dried basil
1/4 to 1/2 teaspoon cayenne pepper
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed or 2 cups imitation crabmeat, flaked
1/2 cup minced chives

Steps:

  • 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.

Nutrition Facts : Calories 290 calories, FatContent 12g fat (7g saturated fat), CholesterolContent 88mg cholesterol, SodiumContent 1195mg sodium, CarbohydrateContent 28g carbohydrate (8g sugars, FiberContent 2g fiber), ProteinContent 16g protein.

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This recipe was OK but no better than other potato chowder recipes I've made. I used 2, 4 oz-cans of white crab meat and this maybe was the problem. It's so fine it doesn't due anything for texture and I couldn't really taste it in the chowder. Overall it lacked complexity and I thought the crab …
From myrecipes.com
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SAVORY CRAB STUFFED MUSHROOMS RECIPE | ALLRECIPES
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This creamy corn-and-crab chowder is a hearty, comforting meal, perfect for chilly fall and winter nights. Recipe by Southern Living October 2007 Save Pin Print More
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SAVORY CRAB STUFFED MUSHROOMS RECIPE | ALLRECIPES
Followed the recipe to the "T" using 1 can of white crab meat. Made 30 medium sized mushrooms with this and could've filled another 2 or 3. Next time I make these I'll add some fresh chopped …
From allrecipes.com
See details


BAKED MARYLAND LUMP CRAB CAKES RECIPE | ALLRECIPES
Finally a Crab Cake recipe that does not hide the crab. Everyone loved it!Expensive, but well worth it. I followed the recipe for the most part, except I used 2 eggs, 1-tsp. Old Bay, 1-1/2 lb. Wild Lump Crab …
From allrecipes.com
See details


EASIEST CRAB SALAD (WITH 3 WAYS TO SERVE!) | FAVORITE ...
Jul 01, 2020 · It is the easiest, most simple crab salad recipe ever. Crab Salad Recipe (Plain) This recipe is great just as-is. When serving plain, you can serve on lettuce leaves or individual glass dishes (Martini glasses are really pretty if you want to be fancy with it). You can easily dress this recipe …
From favfamilyrecipes.com
See details


CORN-AND-CRAB CHOWDER RECIPE | MYRECIPES
This creamy corn-and-crab chowder is a hearty, comforting meal, perfect for chilly fall and winter nights. Recipe by Southern Living October …
From myrecipes.com
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From allrecipes.com
See details