CRABMEAT AND CORN SOUP
This soup is like a chowder and is delicious. I am a soup lover and have developed or modified over 150 soup recipes to make them taste much better.
Provided by William Uncle Bill
Categories Chowders
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a heavy bottom cooking pot, melt butter on medium heat.
- Add flour and stir gently until blended; DO NOT LET THE MIXTURE DARKEN.
- Add milk gradually stirring continously until it starts to simmer.
- Add half and half, stir gently until well blended.
- Add corn and green onions, and cook for 3 to 4 minutes or until corn is just tender, stirring occasionally.
- Add crabmeat, pepper, salt and soy sauce and simmer until very hot and small bubles start to form around the edge of the pot; stir frequently; BUT DO NOT BOIL.
- Adjust seasonings to taste.
- Garnish with sprinkles of chopped fresh parsley and serve immediately.
- If using fresh corn, use 4 large cobs.
- Cut kernels off cobs, scrape cobs for any milk and add to soup.
- Canned crabmeat or imitation crabmeat may be used instead of fresh crabmeat.
- Use 7 1/2 ounces of canned crabmeat (drained) and 8 ounces of imitation crabmeat cut into smaller pieces.
CRABMEAT AND CORN SOUP
A very tasty chowder-type recipe. Delicious any time.
Provided by William Anatooskin
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- In a heavy-bottomed pot, melt butter, add flour, and stir gently until blended; do not burn or let it darken. Add milk gradually, stirring all the while, then add half and half, stirring gently while blending. Add corn and green onions, and cook for a few minutes until tender.
- Add crabmeat, pepper, salt, and soy sauce and simmer until very hot and small bubbles form around the edge; do not let boil. Adjust seasonings to taste. Garnish with sprinkles of chopped fresh parsley when serving and serve hot.
- Variations: You may use 4 cobs of fresh corn instead of frozen or canned. Cut the kernels off the cob, scrape cob for juices, and then add to soup. Cook until corn is tender. Canned crabmeat or imitation crab may be used instead of fresh crabmeat. Use one 7 1/2-ounce can crabmeat (drained) and 8 ounces imitation crab (cut into small pieces). Combine the two and cook as noted above.
Nutrition Facts : Calories 264.7 calories, Carbohydrate 16.9 g, Cholesterol 77.2 mg, Fat 15.7 g, Fiber 1.2 g, Protein 15.5 g, SaturatedFat 9.3 g, Sodium 537.6 mg, Sugar 4.3 g
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.
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.
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
CREAMY CORN CRAB SOUP
This creamy soup is fast, easy and very tasty. Corn really stars in this delectable recipe, and crabmeat makes it a little more special. It will get high marks from both busy cooks and lovers of flavorful homemade food.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion in butter until tender. Add the broth, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat; cool slightly. , In a blender, puree half of the corn mixture. Return to pan. Stir in the crab, milk and pepper; cook over low heat until heated through (do not boil). If desired, top with fresh cracked pepper, chives and crushed red pepper flakes.
Nutrition Facts : Calories 219 calories, Fat 6g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 702mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges
EASY CRABMEAT AND CORN SOUP
When i was younger, my favorite restaurant in Tulsa was Peking Garden. One of my favorites menu items they had was Crabmeat corn soup. Unfortunatly, the place went out of business and i was pretty bummed. Years later, i came across this recipe. It's not quite the same, but its pretty darn close!
Provided by gimme_a_spachler
Categories Crab
Time 17m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix together first 4 ingredients and bring to a boil.
- Stir in crabmeat and lower the heat to a simmer. Add more chicken broth if necessary.
- Remove from heat and stir in egg whites. Make sure the soup is hot enough to cook the egg whites through.
- Serve!
Nutrition Facts : Calories 113.7, Fat 1, SaturatedFat 0.2, Cholesterol 17.9, Sodium 1007.7, Carbohydrate 14.6, Fiber 1, Sugar 2.9, Protein 12.8
ROASTED CORN AND PUMPKIN SOUP WITH JUMBO LUMP CRABMEAT AND CRISP MACHE
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Shuck corn and cut from the cob. Separate into 2 piles.
- Heat a saute pan and add 1/2 of the sliced shallots, 1 pile of corn and salt, and pan roast until golden brown. Add 1/2 quart heavy cream. Puree and pass through a sieve, getting corn puree.
- Saute the second pile of corn in the same manner. Add 1/2 gallon of chicken stock. Put corn stock into a blender and pass through a sieve. Put on low and simmer to reduce.
- Cut pumpkin in quarters. Rub with oil and garlic. Roast in a preheated 350 degree oven until tender.
- Remove pumpkin pulp from outer skin and puree.
- Add roasted pumpkin puree and corn puree to corn stock. Season with salt and pepper.
- Mix crabmeat with sour cream and divide equal amounts between 4 bowls. Toss mache with cider vinegar and place on top of crabmeat. Lace with soup and garnish with pumpkin seed oil.
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.
CORN SOUP WITH RADISH AND CRAB
Crabmeat, chives, and grated radishes make a colorful floating island in this yellow-corn soup. A dusting of nutmeg contributes to the soup's piquant flavor.
Provided by Martha Stewart
Categories Soup Recipes
Number Of Ingredients 15
Steps:
- Melt butter in a large saucepan over medium-low heat. Stir in onion and garlic, and season with 1 teaspoon salt and peppercorns. Let cook until onions are soft and translucent, about 10 minutes.
- Meanwhile, cut kernels off corncobs with a sharp knife. Set corn aside, reserving cobs.
- Add 8 cups water to the onion mixture along with the reserved corncobs. Bring mixture to a boil. Reduce heat, and let simmer until liquid is reduced by almost half and is milky and very flavorful, about 1 hour. Remove corncobs, scraping as much liquid as possible off cobs back into the pan. Discard cobs. Cool corn stock to room temperature.
- Meanwhile, bring a large pot of water to a boil. Add reserved corn kernels, and blanch 1 minute. Remove from heat, strain, and run under cold water to stop the cooking.
- Set aside 1/3 cup corn kernels for garnish. Combine remaining kernels and cooled corn stock in the bowl of a food processor, working in batches if necessary. Process until smooth. Transfer mixture to a fine sieve set over a bowl. Press down hard on solids to extract liquid; discard solids. Stir in milk to thin soup to desired consistency; transfer liquid to refrigerator. Chill.
- Meanwhile, pick over crabmeat, removing any shells or cartilage. Season with lime juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Grate radishes using small holes of box grater, and set aside. Snip chives into 1/4-inch pieces with sharp kitchen scissors; set aside.
- Adjust seasoning of chilled soup with salt and pepper to taste. Ladle into soup bowls. Place 1/4 cup crabmeat mixture in each. Divide remaining 1/3 cup corn among bowls, and garnish with grated radish and snipped chives. If desired, grate fresh nutmeg and/or sprinkle cayenne over each bowl, and serve.
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.
CRAB AND SWEETCORN SOUP
A firm favourite from the Chinese restaurant that you can make at home in minutes. This is the cheats version, so easy and tasty. This recipe uses crab sticks, not whole crab, and a few crab claws. Makes a great starter to your Chinese meal. If you don't have crab claws, a few peeled prawns also work well with this dish.
Provided by Brian Holley
Categories Crab
Time 11m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Boil the stock and add all the other ingredients EXCEPT for the egg.
- Let cook for five minutes, stir in the egg.
- Serve.
- I said it was easy !
Nutrition Facts : Calories 93.8, Fat 3.1, SaturatedFat 0.8, Cholesterol 56.5, Sodium 436.9, Carbohydrate 11.5, Fiber 0.8, Sugar 3.4, Protein 5.9
CHINESE CRAB AND CORN SOUP
Make and share this Chinese Crab and Corn Soup recipe from Food.com.
Provided by rebecca684
Categories < 30 Mins
Time 16m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 1. Put the stock and ginger in a large saucepan and bring to boil. Stir in the creamed corn and return to boil.
- 2. Switch off the heat and add the crab meat. Put the cornstarch in a cup and stir in the rice wine to make a smooth paste; stir this into the soup. Cook over a low heat for about 4 minutes until the soup has thickened and is slightly glutinous in consistency. Add light soy sauce, salt and pepper to taste.
- 3. In a bowl, whisk the egg white to a stiff foam. Gradually fold it into the soup. Ladle the soup into heated bowls and garnish each with scallions.
Nutrition Facts : Calories 149.2, Fat 1.9, SaturatedFat 0.4, Cholesterol 16.3, Sodium 1346.3, Carbohydrate 21.9, Fiber 1.4, Sugar 3.7, Protein 13.5
CHINESE CRAB & CORN SOUP
This was so good on an autumn night. This was the first course, from my "one pot" cookbook
Provided by chia2160
Categories Crab
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in pot.
- Add onion, garlic, ginger and chili and saute until softened.
- Add sherry and reduce by half.
- Add crab, corn, stock, soy sauce, salt, pepper, and simmer for 8 minutes.
- Stir in spinach and season.
- Remove from heat,.
- Add eggs and stir into pot with a fork, forming ribbons.
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- In a blender or food processor, combine the corn kernels and 2 cups of the broth. Pulse to a coarse puree.
- In a large pot, melt the butter over moderately low heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Add the corn puree, the wine, the remaining 2 cups of broth, and the salt to the pot. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the corn is tender, 10 to 15 minutes. Add the milk and bring just to a simmer. Stir in the crabmeat and chives.
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3.6/5 (12)Total Time 20 minsCategory SoupCalories 117 per serving
- In a pot over medium heat, combine chicken broth and seafood base and bring to a boil, stirring until seafood base is dissolved.
- Add crab meat, corn and imitation crab. Continue to cook for about 1 to 2 minutes. Season with salt and pepper to taste.
- In a bowl, combine cornstarch and water and stir until cornstarch is dissolved and mixture is smooth. Lower heat and add cornstarch mixture, whisking vigorously to prevent lumps. Return to a boil for about 1 to 2 minutes, stirring regularly.
- Break the egg into the pot and with a fork, stir until egg is dispersed. Continue to cook for 1 minute or until egg is set. Ladle soup into bowls and garnish with green onions. Serve hot.
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