Clifton Country Inn Crab And Corn Chowder Food

CORN AND CRAB CHOWDER

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.

CLIFTON COUNTRY INN CRAB AND CORN CHOWDER

Steps:

• Cook bacon on a large skillet until soft but not crisp.
• Add butter, melt.
• Add onions and celery; cook until partially cooked.
• Add potatoes; cook, stirring frequently until vegetables are tender.
• Stir in flour; cook, stirring constantly for five minutes.
• Stir in broth until smooth.
• Reduce heat and simmer for approximately 20 minutes, stirring occasionally to prevent sticking.
• Stir in creamed corn and corn, parsley, chives, salt and pepper.
• Bring just to the boil.
• Stir in cream and crab; cook until just heated.
• Serve immediately.

SWEET CORN AND CRAB CHOWDER

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-CORN CHOWDER

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

QUICK AND EASY CRAB AND CORN CHOWDER

Steps:

• In a 3 to 4 quart saucepan on medium high heat melt butter.
• Add cooked bacon pieces, onion, bell pepper, celery, and thyme.
• Season with salt, pepper, and hot sauce if used and cook about 5 minutes.
• In a bowl mix flour and Old Bay Seasoning
• Stir in half of flour and seasoning mixture into the saucepan stiring well
• Add remaining mixture and continue to stir. Should become almost like a paste.
• Slowly whisk in a little of the Half & Half at a time so as to keep temperature up, blending well.
• Slowly whisk in the chicken broth the same way.
• Cook until it begins to bubble ad then stir in the hash brown potatoes.
• Simmer till potatoes are cooked and chowder thickens till it just coats the back of a spoon.
• Add crab meat a little at a time and then add corn kernels.
• Simmer just another minute being careful not to overcook crab meat.

MARYLAND CRAB-SWEET CORN CHOWDER

Steps:

• In a 2 qt saucepan, cook half of the whole kernel corn, the onion and garlic in hot cooking oil till onion is tender, not brown.
• Carefully add chicken broth.
• Bring to boiling; reduce heat.
• Simmer, uncovered for 10 minutes.
• Stir in whipping cream, salt, and white pepper.
• Simmer, uncovered, for 10 min.
• or until slightly thickened.
• Watch carefully because it may foam and rise in pan.
• Remove from heat; cool slightly.
• Pour the cooled mixture into a blender container.
• Cover and blend until smooth.
• Return to same sauce pan.
• Keep warm.
• Meanwhile, in a small covered saucepan cook remaining corn and potato in boiling, salted water for two minutes.
• Add chopped sweet pepper.
• Cover and cook about 1 minute or til tender.
• Drain.
• Stir the drained vegetables into the soup.
• Add the fresh or frozen crab meat; heat through.
• If desired, garnish with parsley and red pepper strips.

CRAB & CORN CHOWDER

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!

FRESH CORN AND CRAB CHOWDER

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.

CRAB AND CORN CHOWDER

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.