CORN AND CRAB CHOWDER
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
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.
SWEET CORN AND CRAB CHOWDER
Provided by Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Melt the butter in a large saucepan over medium heat and saute the onion and celery until softened. Stir in the flour and cook for 3 minutes, stirring frequently. Gradually add the stock, whisking until you have a smooth liquid. Add the potatoes, corn, thyme, salt and pepper. Cover and bring to a boil. Then reduce the heat and simmer for 15 minutes or until the vegetables are tender, stirring occasionally.
- 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.
CRAB AND CORN CHOWDA-MAC
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Bring pasta water to boil and salt it. Cook pasta to al dente.
- While pasta cooks, heat a large, deep skillet over medium to medium-high heat. Add extra-virgin olive oil to pan with the bacon. Cook bacon 3 minutes. Add onions and celery and cook 3 minutes more. Add bell pepper and cook another minute or two. Add flour and cook 1 to 2 minutes. Whisk in stock, then milk. When milk bubbles, add crab and corn to heat through, another minute. Stir in cheese, thyme and cayenne pepper. Melt cheese into sauce. Drain pasta and toss with cheese, crab and corn sauce. Adjust seasoning. Ladle in bowls and garnish with chives.
CRAB & CORN CHOWDER
Delicious comfort food bisque chowder that is filling and unbelievably yummy!!! One of my top 5 favorite recipes. I learned this from a cooking school.
Provided by Food of the Gods
Categories Chowders
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan or medium pot, cook pancetta over moderately low heat until crisp. (10 minutes).
- Add onion and celery to pan. Cook over low heat until softened. (12 minutes, do step #3 while you wait).
- Meanwhile, in a food processor or blender, puree 1 cup corn with 1 cup milk.
- Add corn puree to saucepan along with remaining 2 cups each of corn & milk and the potatoes. Simmer on low heat until potatoes are tender. (about 20 minutes).
- Stir in cream, chives, and crab meat. Season with salt, pepper, & Tabasco and keep warm.
- Ladle soup into bowls. Top with scallops & chives and serve!
Nutrition Facts : Calories 285, Fat 14.3, SaturatedFat 8.2, Cholesterol 70.7, Sodium 524.9, Carbohydrate 25.4, Fiber 2.5, Sugar 6.8, Protein 16
CORN AND CRAB CHOWDER POT PIES
Provided by Rachael Ray : Food Network
Time 2h10m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat some extra-virgin olive oil, a turn of the pot, in a Dutch oven over medium to medium-high heat. Add the chopped speck and render a couple of minutes. Add the potatoes, celery, onion, garlic, chile, thyme, crab seasoning, salt, and pepper to the pot, cover, and cook 10 minutes, stirring occasionally. Add the chicken stock and milk and bring to a boil.
- In a small skillet over medium heat, melt the butter. Whisk in the flour and cook the roux 1 minute, then stir in the mustard and transfer the roux to the chowder mixture. When the roux has incorporated, stir in corn and bring the chowder to a bubble, reduce to slightly thicken. Turn the heat off, cool completely, and store for make-ahead meal.
- To serve, heat the oven to 425 degrees F. Unfold the pastry dough and choose the bowls or individual shallow casseroles or deep ramekins that you wish to serve in. Use one as a template and cut 4 shapes from the sheet of dough, using a sharp paring knife to maneuver around the dish shape. Arrange the pastry dough on a non-stick baking sheet or on a parchment-lined baking sheet. Beat the egg with a splash of water and brush the dough with the egg wash. Bake 10 to 12 minutes, or until golden.
- Reheat the chowder, covered, over moderate heat until the soup bubbles, then uncover and simmer.
- Meanwhile, run your hands through the crabmeat to check for shells, discard the the shells. Sprinkle the crab with hot sauce and stir into the chowder to heat through.
- Serve the chowder in individual dishes topped with pastry.
CRAB-CORN CHOWDER
Steps:
- Prepare grill (moderately high heat).
- Brush corn with olive oil. Grill ears until kernels soften and develop grill marks, about 15 minutes. Remove from heat. When cool enough to handle, use large knife to cut kernels from cobs. Set aside.
- In heavy, large pot over moderate heat, sauté bacon until crisp, about 14 to 16 minutes. Add onions, garlic, shallots, celery, and bay leaves and sauté until translucent, about 7 to 9 minutes. Add butter and heat until melted, less than 1 minute. Using wooden spoon, stir in flour and cook, stirring constantly, until smooth, about 3 minutes. Lower heat to moderately low and continue to cook, stirring constantly, until paste is color of peanut butter, about 6 minutes.
- Whisk in milk and cream, then add potatoes. Raise heat to high and bring to simmer, then reduce heat to moderately low and simmer, uncovered, until soup thickens and potatoes are tender, about 17 to 19 minutes.
- Stir in maple syrup, thyme, basil, and chives. Gently stir in crab meat, corn, salt, and pepper. Serve immediately.
CRAB CHOWDER
For a thicker chowder, use heavy cream or half-and-half.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, saute the mushrooms, celery and onion in butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the crab, broth, potatoes, corn, salt, dill and pepper. Reduce heat; cover and simmer for 10 minutes or until heated through. Stir in sherry.
Nutrition Facts : Calories 272 calories, Fat 12g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 1151mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 19g protein.
LOW FAT CRAB AND CORN CHOWDER
Make and share this Low Fat Crab and Corn Chowder recipe from Food.com.
Provided by TakeOut4Me
Categories Chowders
Time 40m
Yield 4-6 cups, 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in a large stockpot over medium heat.
- Add onion and garlic and saute for a few minutes, stirring often.
- Add celery, carrot, potatoes and peppers and saute until slightly softened, about 5 minutes (NOTE: if potatoes stick, add a little more oil).
- If you prefer thicker chowder, add the flour now and stir constantly for 2 minutes until cooked
- Add corn, broth and milk and Bay leaf and bring to a simmer.
- Simmer over medium-low heat for about 20-25 minutes or until vegetables are softened.
- Gently stir in can of crabmeat and Old Bay seasoning.
- Salt, Pepper and butter to taste.
Nutrition Facts : Calories 309.1, Fat 6.4, SaturatedFat 1.7, Cholesterol 39.7, Sodium 356, Carbohydrate 42.6, Fiber 4.2, Sugar 5.7, Protein 22.8
SHERYL'S CORN AND CRAB CHOWDER
You don't have to run to a fancy restaurant to enjoy this delicious corn and crab chowder!
Provided by sfarrish
Categories Soups, Stews and Chili Recipes Chowders
Time 1h15m
Yield 10
Number Of Ingredients 23
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, Carbohydrate 46.1 g, Cholesterol 240.2 mg, Fat 48 g, Fiber 5.3 g, Protein 25.1 g, SaturatedFat 27.3 g, Sodium 1016.2 mg, Sugar 4 g
CORN AND CRAB CHOWDER
Steps:
- Heat a deep pot over moderate heat. Add oil and butter. As you chop your veggies, add then to the pot: potatoes, celery, onion and red bell pepper. Add bay leaf to the pot. Season vegetables with salt, pepper and Old Bay seasoning.
- Saute veggies 5 minutes, and then sprinkle in flour. Cook flour for 2 minutes stirring constantly. Stir in broth and combine. Stir in milk and combine. Bring soup 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. (any or all optional).
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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
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.
CRAB AND CORN CHOWDER
This is a very easy soup I came up with that tastes great for a fall dinner! (I needed soup for dinner--I had just been to the dentist!) I use whole goat's milk instead of cream, but they have the same quality (and not many people have goat's milk!) Update: As a shortcut, I often use a bag of Simply Potatoes Diced Potatoes and Onion instead of the potato and onion--no cutting or extra time on the onion needed!
Provided by Dwynnie
Categories Chowders
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a pot, cook the onion in the olive oil until soft but not browned.
- Add the corn, potatoes, sherry, parsley, thyme, garlic powder, pepper, and salt. Mix to combine and cook over medium heat for approximately 20 minutes (or until the potatoes are almost tender). Stir as needed.
- Add the cream, crab, and roasted red pepper and heat 10 minutes over medium heat, stirring as needed--do not allow the soup to boil.
- Serve when the potatoes are done!
Nutrition Facts : Calories 619.4, Fat 23.3, SaturatedFat 11.7, Cholesterol 98.1, Sodium 2344.8, Carbohydrate 80.9, Fiber 7.8, Sugar 12.1, Protein 28.3
EASY CORN AND CRAB CHOWDER
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
Number Of Ingredients 12
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, Carbohydrate 45.6 g, Cholesterol 83.9 mg, Fat 24.6 g, Fiber 3.1 g, Protein 20.4 g, SaturatedFat 10.3 g, Sodium 1146.2 mg, Sugar 9.4 g
CREOLE CRAB AND CORN CHOWDER
Ideally you would make this in the middle of summer with ears of fresh, sweet-as-sugar corn. You can also make a perfectly fine version of this chowder using a premium-quality, extra-sweet, frozen corn.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h25m
Yield 6
Number Of Ingredients 19
Steps:
- Melt butter in a Dutch oven over medium heat; stir in onion, jalepeno peppers, celery, and a pinch of salt. Cook until onions are soft and translucent, 7 to 10 minutes.
- Stir seafood seasoning and cayenne pepper into onion mixture; cook for 30 seconds.
- Sprinkle flour over onion mixture; cook and stir until mixture is slightly thickened, about 2 minutes.
- Pour 2 1/2 cups water, 1/2 pound corn kernels, and 2 ounces crabmeat into the onion mixture; increase heat to medium-high and bring to simmer.
- Place 1 cup water, 1/2 pound corn kernels, and garlic into a blender. Cover and puree until smooth.
- Pour corn puree into the Dutch oven and bring mixture to a boil. Reduce heat to low; simmer until chowder is thicker and the color deepens, about 45 minutes.
- Stir 6 ounces of crabmeat, paprika, and heavy cream into chowder. Season with salt and pepper to taste; garnish with green onions and a pinch of cayenne pepper.
Nutrition Facts : Calories 196.9 calories, Carbohydrate 21.8 g, Cholesterol 45.8 mg, Fat 9 g, Fiber 3.9 g, Protein 10.5 g, SaturatedFat 4.9 g, Sodium 217 mg, Sugar 4.4 g
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
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
CORN CHOWDER WITH CRAB
This is the recipe my kids request I make for their birthdays! Great with rustic bread and marinated tomato salad.
Provided by AMYMENGES
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Melt butter in a large pot over medium heat. Cook and stir onion until softened, about 5 minutes. Stir in cream of potato soup, frozen corn, cream-style corn, milk, crab sticks, water, chicken bouillon, salt, and pepper. Bring to a boil; reduce heat and simmer chowder until flavors combine, about 20 minutes.
- Stir green chile peppers into the chowder before serving.
Nutrition Facts : Calories 325.6 calories, Carbohydrate 57.7 g, Cholesterol 26.2 mg, Fat 7.9 g, Fiber 5.7 g, Protein 11.1 g, SaturatedFat 4.2 g, Sodium 1947.6 mg, Sugar 13.2 g
CRAB & SWEETCORN CHOWDER
This low-fat soup is packed with flavour and so simple to cook
Provided by Good Food team
Categories Dinner, Soup
Time 35m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Put the onion, white part of the leek and carrots in a large pan and pour on a few tbsp of the stock. Cook over a medium heat for about 10 mins, stirring regularly until soft. Add a splash more stock if the vegetables start to stick.
- Add the potato, green leek and most of the stock, and simmer for 10-15 mins, until the potato is tender. Tip in the sweetcorn and crab meat, then cook for a further 1-2 mins. Remove from the heat and stir in the crème fraîche and some seasoning. Add the rest of the stock if the soup is too thick. Sprinkle with the chives and serve with brown bread, if you like.
Nutrition Facts : Calories 191 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.68 milligram of sodium
CORN, CRAB, AND CHIPOTLE CHOWDER
Make and share this Corn, Crab, and Chipotle Chowder recipe from Food.com.
Provided by Rita1652
Categories Chowders
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat butter in a large saucepan add onions, peppers, celery, potatoes, and garlic seasoned with salt and pepper cooking till translucent.
- Add chipotle peppers, clam juice and corn kernels and cobs.
- Simmer 15 minutes remove cobs and leave as much broth in pot toss cobs.
- Add cream simmer 5 more minutes.
- Add crabmeat to heat and season with salt and pepper to taste.
CRAB AND CORN CHOWDA-MAC
Steps:
- Bring a large pot of water to a boil for the pasta and salt it. Cook the pasta to al dente.
- While the pasta cooks, heat a large, deep skillet over medium to medium-high heat. Add the EVOO and the bacon. Cook the bacon for 3 minutes. Add the onions and celery and cook for 3 minutes more. Add the bell peppers and cook for another minute or two. Add the flour and cook for 1 to 2 minutes. Whisk in the stock, then the milk. When the milk bubbles, add the crab and corn to heat through, another minute. Stir in the cheese, thyme, and cayenne pepper and heat until the cheese melts into the sauce. Drain the pasta and toss with the cheese, crab, and corn sauce. Adjust the seasonings. Ladle into bowls and garnish with the chives.
More about "crab and corn chowda mac recipes"
CORN AND CRAB CHOWDER - SNAP-PEAS
From snap-peas.com
CRAB & SWEETCORN CHOWDER - BBC GOOD FOOD MIDDLE EAST
From bbcgoodfoodme.com
CORN, CRAB AND SHRIMP CHOWDER RECIPE - FOOD & WINE
From foodandwine.com
CRAB AND CORN CHOWDER - HEALTHIER. HAPPIER. QUEENSLAND.
From healthier.qld.gov.au
CRAB AND CORN CHOWDA-MAC RECIPE COURTESY RACHAEL RAY ...
From pinterest.com
[I ATE] CRAB AND CORN CHOWDER : FOOD
From reddit.com
CRAB AND CORN CHOWDA-MAC – RECIPES NETWORK
From recipenet.org
CRAB & CORN CHOWDER NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
CRAB AND CORN CHOWDA-MAC | RECIPE | FOOD NETWORK RECIPES ...
From pinterest.co.uk
CREAM CORN AND CRAB CHOWDER RECIPE - FOOD NEWS
From foodnewsnews.com
CRAB AND CORN CHOWDER | SEAFOOD | COMFORT FOOD
From charlottefashionplate.com
CRAB AND CORN CHOWDA-MAC - MASTERCOOK
From mastercook.com
CRAB AND CORN CHOWDER WITH BACON RECIPE - FOOD NEWS
From foodnewsnews.com
CRAB AND CORN CHOWDER RECIPES - FOOD NEWS
From foodnewsnews.com
CORN AND CRAB CHOWDER | RAYMOND'S FOOD
From raymonds.recipes
CRAB AND CORN CHOWDA-MAC - PINTEREST.CA
From pinterest.ca
CORN AND CRAB CHOWDER RECIPE + A GOOD READ - FOOD NEWS
From foodnewsnews.com
CRAB AND CORN CHOWDA-MAC | WHAT'S IN THE OVEN?
From whatsintheoven.wordpress.com
SHRIMP CRAB CORN CHOWDER RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FOOD WISHES VIDEO RECIPES: CREOLE CRAB & CORN CHOWDER ...
From foodwishes.blogspot.com
CRAB AND CORN CHOWDA-MAC
From crecipe.com
CRAB, SHRIMP AND CORN CHOWDER RECIPE - FOOD NEWS
From foodnewsnews.com
INSTANT POT CRAB AND CORN CHOWDER - THE FOODIE AND THE FIX
From thefoodieandthefix.com
CRAB AND CORN CHOWDER - HEALTHYISH FOODS
From healthyishfoods.com
CORN AND CRAB CHOWDER - SIDE DISH RECIPES
From fooddiez.com
CRAB AND CORN CHOWDER - RICARDO
From ricardocuisine.com
CRAB AND CORN CHOWDER - THE TASTE EDIT
From thetasteedit.com
You'll also love