Cream Corn And Crab Soup Food

CREAMY CORN CRAB SOUP

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.

BRENNAN'S CORN AND CRAB SOUP

Steps:

• Melt the butter in a large saucepan or Dutch oven and saute the onion until clear and tender.
• Blend in the flour, then the corn kernels.
• Cook the mixture for 5 minutes, stirring frequently.
• Pour in the cream and season with salt and pepper to taste.
• Cook over medium heat until the corn is tender, about 20 minutes, stirring occasionally.
• Add the crab and parsley, cook an additional 5 minutes, then serve.

CRABMEAT AND CORN SOUP

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

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.

CORN AND CRAB BISQUE

Steps:

• In a large sauce pot, heat the olive oil. When the oil is smoking hot, add the onions, corn, shallots, garlic, celery and saute for 1 minute. Season with Essence. Add the stock, and bay leaves. Season with salt and pepper. Bring the mixture to a boil. Whisk in the milk, cream, and crab boil.Bring back to a boil, reduce to a simmer. Simmer for 5-7 minutes. Whisk in the roux, 1 tablespoon at a time. Reduce the heat to low and continue to cook, whisking until the mixture thickens. Stir in the crab meat, green onions, and Worcestershire and simmer for 6-8 minutes. Reseason if needed. Ladle into a shallow bowl and garnish with chives.
• Combine all ingredients thoroughly.

CREAM CORN AND CRAB SOUP

Steps:

• In a large stockpot add broth and corn and bring to a simmer. After 5 minutes of simmer add water chestnut, salt, pepper and sugar to taste. Simmer for 5 minutes longer. Thicken with roux and simmer to 2 minutes. Add in the beaten egg and whisk around with the heat turn off. Blend in the crab meat and top with minced green onion before serving.

CHINESE CRAB & CORN SOUP

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.

EASY CRABMEAT AND CORN SOUP

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!

CORN CRAB SOUP

Steps:

• Sauté the chopped, white portion of green onions in the butter.
• Add cream of celery soup, half-and-half and milk. Bring to boil.
• Add white corn and cream corn. Bring to oil.
• Add Italian salad dressing and Zatarain's liquid crab boil concentrate.
• Add crabmeat.
• Cook in covered pot on medium-low heat for about an hour, stirring about every 10 minutes.
• Add the chopped green onion tops either just before serving, or just before cooking for the hour.
• *feel free to doctor w scallops or shrimp, but put shrimp in later than crab or scallops or they'll taste gummy.
• *freezes/reheats well.

CHINESE CRAB AND CORN SOUP

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.

JIFFY CORN CRAB SOUP

Steps:

• I place the first 3 ingredients in a food processor;.
• Pulsing for a second or two just until the onion is chopped.
• Pour mixture into a saucepan;.
• Add cream, crab and corn and cook on low for 5 to 10 minutes.
• Heat and serve!
• *Freshcrabmeat can be substituted for the canned variety.