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
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.
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.
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
CRAB-CORN CHOWDER
Provided by Robin Miller : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large saucepan, combine crab cake mixture, corn and bay leaves. Pour over broth and set pan over medium-high heat. Simmer 5 minutes. Stir in milk and simmer 2 minutes, until hot. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and garnish with chopped fresh parsley.
- Crab Cake Mixture:
- In a large bowl, combine crabmeat, sour cream, oats, bread crumbs, Dijon mustard, crab boil seasoning, oregano, and black pepper. Gently mix ingredients together, being careful not to break up crabmeat.
- Yield: about 1 cup
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.
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
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
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
QUICK AND EASY CORN-CRAB CHOWDER
This is a quick and easy recipe! When I am short of time, I've found this to be a pretty good substitute for regular corn and crab chowder. Found this in "Starlight and Moonbeams" cookbook out of Hilton Head Island, SC.
Provided by breezermom
Categories Chowders
Time 20m
Yield 8 cups
Number Of Ingredients 9
Steps:
- Saute green onions, garlic, and red pepper in butter in a large saucepan over medium heat, stirring constantly, until tender.
- Combine the soup and milk, stirring well. Add the soup mixture, corn and remaining ingredients to the saucepan. Reduce heat to medium-low; cook, stirring constantly, just until the cheese melts. Serve immediately.
Nutrition Facts : Calories 265.2, Fat 15.8, SaturatedFat 8.7, Cholesterol 56.3, Sodium 681.2, Carbohydrate 22.7, Fiber 1.7, Sugar 4.7, Protein 10.6
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
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
PUEBLO PEPPER JACK CORN AND CRAB CHOWDER
Make and share this Pueblo Pepper Jack Corn and Crab Chowder recipe from Food.com.
Provided by Burgundy Damsel
Categories Chowders
Time 35m
Yield 5 , 5 serving(s)
Number Of Ingredients 15
Steps:
- In a Dutch oven set over medium heat, melt the butter. Add the onion and garlic, saute for 4 to 5 minutes until softened and golden. Stir in the bell pepper, stock, water, cumin and chipolte. Bring to a boil, then stir in potatoes. Adjust the heat to maintain a gentle boil, cover and cook for 5 minute.
- Stir in the corn kernals and cover, simmering for 10 min or until the potatoes are tender.
- In a small bowl, combine the half and half and cornstarch, stirring until smooth. Slowly stir into the soup and bring to a boil. Reduce the heat to low and stir in Pepper Jack cheese, stirring until smooth and thickened.
- Stir in crabmeat and cilantro and heat through for several minutes. Garnish individual servings with fresh cilantro and serve with crusty bread.
CHILLED CORN AND CRAB SALAD
Make and share this Chilled Corn and Crab Salad recipe from Food.com.
Provided by Chef mariajane
Categories Crab
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 teaspoons oil in a nonstick skillet over medium heat. Add corn, and cook until tender, about 3 minutes. Remove from heat. Stir in onions. Let cool.
- Whisk together lemon juice and sugar. Drizzle remaining tablespoons plus 2 teaspoons oil, whisking until combined.
- Combine corn-onion mixture, chili, crabmeat, and basil Gently stir in lemon dressing, salt and pepper. Cover and refrigerate until chilled, at least 30 minutes (or up to 2 hours) Serve garnished with basil leaves.
Nutrition Facts : Calories 212.6, Fat 10.7, SaturatedFat 1.5, Cholesterol 16.1, Sodium 389.4, Carbohydrate 24.8, Fiber 3.5, Sugar 4.8, Protein 8.7
CHINESE CORN AND CRAB CHOWDER
Make and share this Chinese Corn and Crab Chowder recipe from Food.com.
Provided by ratherbeswimmin
Categories Chowders
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- If using ears of corn, use a knife to remove the kernels, collecting any juices that are released; discard the cobs.
- Place 2 cups of the corn kernels and 1 cup of the broth in a blender and puree until smooth.
- Heat the oil in a soup pot over med-high heat.
- Add the scallion whites and cook, stirring 1 minute.
- Stir in the ginger and add the remaining 5 cups broth, the remaining corn kernels with any juices, the pureed corn mixture, and the cooking wine; bring to a boil.
- Decrease heat to med-low and simmer for 10 minutes.
- In a small bowl, stir together the cornstarch and the water until the cornstarch is dissolved.
- Slowly add the mixture to the soup and cook over med-high heat, stirring constantly, until the soup boils and thickens.
- Decrease heat to med-low, add the crab, vinegar, and soy sauce; cook until the crab has heated through, about 1 minute.
- Drizzle in the egg, stirring constantly, and cook for 1 minute more.
- Season with salt and white pepper, to taste.
- Serve garnished with scallion greens.
- 340 calories per 2 cup serving.
Nutrition Facts : Calories 306, Fat 9.2, SaturatedFat 1.6, Cholesterol 89.6, Sodium 786.2, Carbohydrate 35.5, Fiber 4, Sugar 5.1, Protein 26.1
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
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CORN AND CRAB CHOWDER RECIPE - FOOD & WINE
From foodandwine.com
5/5 Category DinnerCuisine AmericanTotal Time 2 hrs
- In a large pot, bring the stock to a boil with the shrimp shells and corn cobs. Cover and simmer for 30 minutes. Remove the cobs. Strain the stock through a fine sieve into a large, heatproof bowl, pressing on the shells to remove as much stock as possible. Wipe out the pot.
- In a small skillet, toast the celery and fennel seeds over moderately high heat until fragrant and starting to pop, about 45 seconds. Let cool completely. In a spice grinder or mortar, grind or crush the seeds to a powder.
- In the large pot, melt the butter over moderately high heat. Add the yellow pepper, onion, celery and chile and cook until they begin to soften, about 2 minutes. Add the ground fennel and celery seeds and cook for 1 minute. Add the potatoes and shrimp stock and bring to a boil. Cover and simmer until the potatoes are tender, about 8 minutes. Remove from the heat.
- Stir the shrimp and crabmeat into the chowder. Cover and let stand until the shrimp turn pink on the outside, about 3 minutes. Stir in the heavy cream and corn kernels. Bring to a simmer over moderate heat; immediately reduce the heat to low and simmer gently until the shrimp are white throughout, about 3 minutes. Ladle the chowder into bowls and garnish with chives. Serve with buttered toast.
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