Chilled Corn And Crab Chowder Recipes

CORN AND CRAB CHOWDER

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

Corn and Crab Chowder image

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.

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

CHILLED CORN SOUP WITH CRAB AND CHILE OIL

Active time: 20 min Start to finish: 35 min We recommend you use only fresh local corn when making this soup. The supersweet corn on the cob sold in plastic-wrapped packages in supermarkets yields an unpleasantly sweet soup. To make this soup vegetarian, simply omit the king crab.

Yield Makes 4 cups

Number Of Ingredients 7

Chilled Corn Soup with Crab and Chile Oil image

Steps:

Cook corn in a large pot of boiling salted water until just tender, 4 to 5 minutes. Drain and transfer to a bowl of ice and cold water to chill ears quickly. When cold, cut off kernels and scrape cobs over a bowl to extract juice, then purée in batches in a blender with milk, salt, and pepper. Force purée through a very fine sieve into a bowl (discard solids) and stir in chives.
Cut crab shell with kitchen shears and extract meat, then cut into 1/4-inch pieces.
Serve soup drizzled with chile oil and sprinkled with crabmeat.

Ingredients

6 ears fresh corn, shucked and desilked
2 cups cold whole milk
1/2 teaspoon salt
3/4 teaspoon black pepper
2 tablespoons chopped fresh chives
1 (6-oz) frozen king crab leg, thawed
4 teaspoons Asian chile oil

CRAB AND CORN CHOWDER

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

Time 1h

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

Number Of Ingredients 16

Crab and Corn Chowder image

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, Fat 21g fat (12g saturated fat), Cholesterol 94mg cholesterol, Sodium 859mg sodium, Carbohydrate 34g carbohydrate (13g sugars, Fiber 3g fiber), Protein 17g protein.

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

CHILLED CORN AND CRAB CHOWDER

From "Jane Brody's Good Seafood Book", 1994. You can substitute surimi in place of crab if you like, but the real thing is so much better. Frozen corn may be used instead of fresh. Needless to say, This is best made in the end of summer, when all the major ingredients are in season and at the peak of their flavor. Make a meal of it with some hearty bread and a garden salad. Cooking time does not include chilling the soup.

Provided by zeldaz51

Categories Chowders

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 16

Chilled Corn and Crab Chowder image

Steps:

Heat the oil briefly in a nonstick soup pot or Dutch oven. Add the Canadian bacon and saute, stirring often, for about 2 minutes. Add the onion, saute 3 minutes longer; add the bell pepper, celery, jalapeno, garlic, and cumin, saute another 2 minutes.
Add the broth, bay leaf, corn, and ground pepper. Bring to a boil and reduce the heat to simmer for 20minutes. Remove the pot from the heat and discard the bay leaf. Set the mixture aside to cool until it is lukewarm.
Place the yogurt in a small bowl. Add some of the liquid from the pot to the yogurt, stirring the ingredients well. The pour the thinned yogurt back into the pot, stir until the yogurt is well integrated with the other ingredients. Add the crab meat or surimi, stirring the chowder gently, then add the 2 tablespoons of cilantro or parsley. Chill the soup until serving time. Serve garnished with additional cilantro or parsley.

Nutrition Facts : Calories 445.3, Fat 10.4, SaturatedFat 2.8, Cholesterol 101.7, Sodium 1816.4, Carbohydrate 47.4, Fiber 5.9, Sugar 7.6, Protein 44.1

Ingredients

2 teaspoons canola oil
2 ounces Canadian bacon, finely chopped (about 1/3 c.)
1 cup finely chopped onion
1 cup finely diced red bell pepper
3/4 cup finely chopped celery
1 tablespoon seeded minced jalapeno
2 teaspoons minced garlic
1 teaspoon ground cumin
6 cups chicken broth
1 bay leaf
2 cups corn kernels (cut from about 4 medium ears)
1/4 teaspoon fresh ground white pepper
1 cup plain yogurt (nonfat or low fat)
1 lb lump crabmeat or 1 lb surimi, cut into bite-sized pieces
2 tablespoons chopped cilantro (or to taste) or 2 tablespoons fresh parsley (or to taste)
additional chopped cilantro or parsley (to garnish)

ROASTED CORN AND CRAB CHOWDER

This one's fast and good. Great for after chopping down the Christmas tree or Ice Skating. Company quality!!

Provided by Diana Adcock

Categories Chowders

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

Roasted Corn and Crab Chowder image

Steps:

In a large saucepan or dutch oven melt butter over medium high heat and add garlic and onion.
When onion is begining to become translucent add clam juice and potato flakes.
Cook, stirring occasionally until thickened slightly.
Reduce heat to simmer; add corn, cream, thyme, seasoning mix, salt and bacon.
Simmer for 20 minutes.
Add crab and heat through, around 5 minutes.
Serve in hot bowls, top with cheese and a sprinkle of cajun mix.

Nutrition Facts : Calories 331, Fat 15.2, SaturatedFat 5.8, Cholesterol 48.5, Sodium 1009, Carbohydrate 37, Fiber 3.1, Sugar 7.7, Protein 13.6

Ingredients

4 ears of corn, roasted and kernels cut
6 slices bacon, cooked and chopped
2 teaspoons butter
4 cloves garlic, minced
1 large onion, diced
2 (14 ounce) cans clam juice
1 cup instant mashed potatoes
1/2 cup half-and-half
3 teaspoons chopped fresh thyme
1 1/2 teaspoons Cajun blackened spice mix
1/2 teaspoon salt
1/2 lb fresh crabmeat, picked over
1 1/2 cups shredded sharp cheddar cheese (optional)

FRESH CORN AND CRAB CHOWDER

I adapted this recipe from a camping cookbook, Simple Foods for the Pack, by Claudia Axcell, Diana Cooke and Vikki Kinmont. Originally almost all the ingredients were dehydrated (except for the canned crab) so that you can just throw them all in a ziplock and heat them in camp with water. This is probably a great idea for OAMC, but this recipe is also very fast to put together if you haven't made it ahead. I had it on the table within half an hour from start to finish, and that included time to cook the potatoes in the microwave. This chowder is very rich even without any dairy in it, and obviously you could make it vegetarian without the crab.

Provided by kitchengrrl

Categories Chowders

Time 25m

Yield 6 serving(s)

Number Of Ingredients 18

Fresh Corn and Crab Chowder image

Steps:

In a 1 qt saucepan, sauté onion and celery in butter until translucent. Add garlic and sauté until fragrant, about 30 seconds.
Add all remaining ingredients EXCEPT crabmeat and cilantro. Bring to a boil over moderate heat, stirring frequently. Reduce the heat and simmer covered for 10 minutes, stirring occasionally.
Add the crab meat, heat through and serve garnished with cilantro.

Nutrition Facts : Calories 236.5, Fat 4.3, SaturatedFat 1.7, Cholesterol 50.5, Sodium 747.6, Carbohydrate 32.4, Fiber 3.7, Sugar 4, Protein 18.2

Ingredients

1 tablespoon butter or 1 tablespoon oil
1 onion, minced fine
1 stalk celery & leaves, minced fine
1 large garlic clove, pressed
2 ears fresh corn, cooked and kernels removed
4 small boiling potatoes, cooked and chopped
2 tablespoons cornmeal
2 tablespoons whole wheat flour
1 tablespoon parsley flakes or 1 tablespoon chopped fresh parsley
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1/2 teaspoon thyme
1 tablespoon paprika
1 teaspoon Old Bay Seasoning
2 cups chicken stock or 2 cups fish stock
2 cups water
2 (6 ounce) cans lump crabmeat
chopped cilantro, for garnish

CORN AND CRAB CHOWDER

This recipe is great. I won't say where it came from but it's a basically a recipe that has won many chowder contests on the east coast and is served at a popular restaurant. I was also shocked also to learn of the "simple" ingredients it used - not from scratch that most hardcore chowder eaters swear by. This makes a full pot so cut the ingredients in half if you want to make a half pot worth.

Provided by JManCanCook

Categories Chowders

Time 20m

Yield 1 full pot, 8-10 serving(s)

Number Of Ingredients 9

Corn and Crab Chowder image

Steps:

Scald Water and Cream then add Base.
Add Creamed Corn and Chowder.
Heat to about 180.
Add other ingredients.
Serve! Or, don't add lump crab, allow to cool then the next day toss in crab and re-heat.

Nutrition Facts : Calories 356.9, Fat 14.8, SaturatedFat 8.4, Cholesterol 109.2, Sodium 944.4, Carbohydrate 29.6, Fiber 1.6, Sugar 4.5, Protein 25.4

Ingredients

32 ounces water
32 ounces half-and-half cream
2 ounces crab base (or Seafood Base)
4 (8 1/2 ounce) cans creamed corn
6 (15 ounce) cans corn chowder (Snow's)
2 ounces liquid smoke
2 ounces outter bridges sherry pepper sauce
2 ounces mt gay rum
2 lbs lump crab

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Chilled Corn And Crab Chowder Recipes

CORN AND CRAB CHOWDER

CHILLED CORN SOUP WITH CRAB AND CHILE OIL

Active time: 20 min Start to finish: 35 min We recommend you use only fresh local corn when making this soup. The supersweet corn on the cob sold in plastic-wrapped packages in supermarkets yields an unpleasantly sweet soup. To make this soup vegetarian, simply omit the king crab.

CRAB AND CORN CHOWDER

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!

CHILLED CORN AND CRAB CHOWDER

ROASTED CORN AND CRAB CHOWDER

This one's fast and good. Great for after chopping down the Christmas tree or Ice Skating. Company quality!!

FRESH CORN AND CRAB CHOWDER

CORN AND CRAB CHOWDER

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