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
SHRIMP AND CRAB CHOWDER
This delicious Shrimp and crabmeat chowder is sure to bring smiles to your table. Just don't forget the loaf of crusty bread to enjoy with the soup,
Provided by Chef Dennis Littley
Categories Appetizer
Time 45m
Number Of Ingredients 12
Steps:
- start a seafood stock with any fish pieces, or scrap, shrimp shells or fish bones you may have on hand. ( you may use clam juice instead)
- add the butter to a 4 quart sauce pan with all of the rough cut vegetables and allow to cook until they begin to soften.
- Add the flour to the vegetables and mix well, to make a roux, allow this to cook for at least 5 minutes to get rid of the raw flour taste.
- add the heated stock to the roux mixture and blend well.
- add in the heavy cream and season.
- allow chowder to simmer for 20-30 minutes.
- add the chopped shrimp pieces and allow to cook in the chowder for 3-5 minutes
- Before serving add in your crab meat.
Nutrition Facts : Calories 703 kcal, Carbohydrate 32 g, Protein 58 g, Fat 39 g, SaturatedFat 22 g, Cholesterol 767 mg, Sodium 2631 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
HOT CRAB AND CORN DIP
Provided by Food Network Kitchen
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Melt 1 tablespoon butter in a skillet over medium-high heat. Add the shallot and cook until softened, about 1 minute. Add the corn and jalapeno; cook, stirring, until softened, about 3 minutes. Add the sherry and cook, stirring, until evaporated, about 2 minutes. Season with salt and pepper.
- Transfer the corn mixture to a large bowl and add the crabmeat. Stir in the monterey jack, sour cream and 1/2 cup crushed crackers. Transfer to a 1-quart baking dish.
- Combine the remaining 1/2 cup crushed crackers with the cheddar, chives and Old Bay in a medium bowl. Work the remaining 1 tablespoon butter into the crumb mixture with your fingers until combined. Sprinkle the crumb topping over the crab mixture. Bake until golden brown and heated through, about 20 minutes.
- Serve with butter crackers or sliced baguette.
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
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.
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.
OVEN ROASTED CORN SOUP WITH LUMP CRABMEAT
We hosted a charity dinner at our Colorado house two summers ago. The chef who did the dinner came from Kansas City, where he has a catering company. This fabulous soup was the first course of a wonderful dinner!
Provided by Leslie in Texas
Categories Chowders
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Toss corn kernels with olive oil, salt and pepper to taste.
- Oven roast corn in a preheated 450 degree oven for 5 minutes.
- Combine the corn with the garlic, carrots, onions, celery, jalapeño ( or cayenne), and chicken stock in a heavy pan and simmer for 30 minutes.
- Add the cream and boil the mixture for 5 minutes.
- Puree the soup in a blender, in batches if necessary, for about a minute and a half.
- Strain soup, top with lump crab meat and serve hot.
Nutrition Facts : Calories 315.8, Fat 18.9, SaturatedFat 9.8, Cholesterol 113.5, Sodium 398.2, Carbohydrate 16.8, Fiber 1.6, Sugar 2.5, Protein 20.8
CREAMY SPICY ROASTED CORN SOUP
This recipe for Roasted Corn Soup used very little cream to round out the texture of the sup. Slightly spicy from both California and jalapeno chilies, it's the perfect soup for a first course or light lunch.
Provided by LindySez
Categories Soups, Stews & Chili
Time 1h20m
Number Of Ingredients 19
Steps:
- Heat oven to 400º F. Cover a cookie sheet with aluminum foil. Toss the fresh corn with 1 teaspoon olive oil; pour onto the cookie sheet and roast in the oven, stirring frequently, for about 25 minutes, or until brown and toasty. Set aside 1/2 cup for garnish.Make the corn broth: once the kernels have been removed from the cob, cut the cobs in half and place in a saucepan with enough water to cover them, about 4 cups of water. Bring to a boil, reduce the heat and simmer for about 20 minutes. Shut the heat off, or remove the pan from the heat, and let it steep for another 20 minutes. What you will have is a very corny stock.
- Heat the remaining oil and the butter in a large saucepan; saute the onion, garlic, Anaheim chili, and jalapeno until just wilted. Add the potato, chicken broth, corn broth, canned corn, and remaining roasted corn. Simmer about 30 minutes. Let stand until cooled, then place the solids into a blender along with just enough liquid to blend. Pass the blended ingredients through a fine sieve, pressing to remove as much pulp as possible while leaving the hard casings in the sieve. Add the blended ingredients back to the pan. Heat the soup up to simmer, add the cumin and cream. Stir to combine. Ladle into warm bowls, and top with the garnishes.
Nutrition Facts : ServingSize 1 serving, Calories 182 kcal, Carbohydrate 22 g, Protein 7 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 209 mg, Fiber 3 g, UnsaturatedFat 6 g
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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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- Thaw frozen corn and pat dry with paper towels. Line a 15x10x1-inch baking pan with foil; lightly grease the foil.
- Spread corn in prepared pan. Bake in a 450 degree F oven for 10 minutes; stir. Bake about 10 minutes more until golden brown, stirring once or twice. Remove from oven; set aside.
- In a 4-quart Dutch oven cook onion and sweet pepper in hot oil over medium heat for 3 to 4 minutes or until nearly tender. Add the roasted corn, 3 cans of the chicken broth, thyme, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes.
- In a large screw-top jar combine remaining 1 can chicken broth and the flour. Cover and shake well; stir into soup. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Stir in half-and-half; heat through.
SWEET CORN SOUP WITH CRAB RECIPE | MYRECIPES
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4/5 (3)Total Time 30 minsServings 4Calories 404 per serving
- Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add onion; sauté 3 minutes. Add corn, salt, and pepper; sauté 3 minutes. Add 2 cups water; bring to a boil. Reduce heat; simmer 6 minutes. Place corn mixture and half-and-half in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a towel over opening in blender lid (to avoid splatters). Blend until smooth.
- Place peas in a small bowl; mash slightly with a fork. Stir in remaining 1 tablespoon oil, basil, and crab; serve over soup.
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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.
EASY CORN AND CRAB CHOWDER - SPICY SOUTHERN KITCHEN
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- Place all 3 cans of soup and the cream cheese in a blender and blend until smooth.Transfer mixture to a large Dutch oven.
- Once it starts to simmer, add the remaining ingredients except the crab and simmer for 8 minutes.
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- Roast poblanos: over open flame, on the grill or in a broiler, blacken all sides of peppers, then place in paper or ziplock bag for 10-15 minutes to sweat. Scrape off blackened skin with back of knife blade. Remove stem and seeds and chop peppers.
- In large soup pot, saute onions, garlic and peppers in butter until soft. Season with salt and pepper, then add wine. Reduce wine by three-fourths, then add cream and chicken stock. Bring to a simmer then with an immersion blender puree until smooth. You can also puree the soup in a regular blender and return to soup pot.
- Add crab and corn, lime juice and zest and simmer for a minute. Taste and adjust seasoning – more salt or lime. I added a little sugar, about a teaspoon or two, which I thought it needed to soften the bite of the spice but you may not need that.
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