CRAB CORN CHOWDER RECIPES

Name: Corn and Crab Chowder
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: american
Ingredients: 1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the pan in a slow stream; 2 tablespoons butter; 2 all-purpose potatoes, peeled and diced; 2 ribs celery, chopped; 1 medium yellow onion, chopped; 1 small red bell pepper, seeded and diced; 1 bay leaf, fresh or dried; Salt and freshly ground black pepper; 1 tablespoon Old Bay seasoning blend, found near seafood department or, on spice aisle in your market; 3 tablespoons all-purpose flour; 2 cups vegetable or chicken stock or broth; 1 quart whole milk; 3 cups corn kernels, scraped fresh from the cob, or frozen kernels; 8 ounces cooked lump crab meat, fresh is available in plastic tubs at many fish counters; 4 small bread boules, 6 inches, hollowed out, preferably sour dough, optional; Oyster crackers; Hot cayenne pepper sauce; Sliced scallions

CORN AND CRAB CHOWDER RECIPE | RACHAEL RAY | FOOD NETWORK

Corn and Crab Chowder Recipe | Rachael Ray | Food Network image

Provided by Rachael Ray : Food Network

Categories main-dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 18

Ingredients

1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the pan in a slow stream
2 tablespoons butter
2 all-purpose potatoes, peeled and diced
2 ribs celery, chopped
1 medium yellow onion, chopped
1 small red bell pepper, seeded and diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 tablespoon Old Bay seasoning blend, found near seafood department or, on spice aisle in your market
3 tablespoons all-purpose flour
2 cups vegetable or chicken stock or broth
1 quart whole milk
3 cups corn kernels, scraped fresh from the cob, or frozen kernels
8 ounces cooked lump crab meat, fresh is available in plastic tubs at many fish counters
4 small bread boules, 6 inches, hollowed out, preferably sour dough, optional
Oyster crackers
Hot cayenne pepper sauce
Sliced scallions

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 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.

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Stir in the crabmeat and heavy cream and heat the soup gently but thoroughly. Do not let it boil or the soup may curdle. Sprinkle with the chopped parsley and serve immediately.

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CORN AND CRAB CHOWDER RECIPE | RACHAEL RAY | FOOD NETWORK

From foodnetwork.com
Reviews 4.5
Total Time 30 minutes
Category main-dish
Cuisine american

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.

See details

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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!
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Category Lunch
Calories 402 calories per serving

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.

See details

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