Best Corn Chowder With Crab Recipes

EASY CORN AND CRAB CHOWDER

Steps:

• Wrap potato cubes in plastic wrap, and microwave for 30 seconds. Set aside.
• In a saute pan, cook bacon over medium heat until heated through, and add chopped onions. Cook and stir until onions are clear. Stir in crab meat and parsley flakes. Set aside.
• Meanwhile, melt butter in a large stock pot over low heat. Whisk in flour until mixture becomes creamy and takes on a eggshell color. Continue to cook for a few more minutes, stirring occasionally. Stir in wine. Dissolve chicken bouillon in milk; when the flour mixture is crumbly, slowly whisk in the milk. Mix well in order to eliminate all lumps.
• When the mixture is creamy and hot, stir in bacon mixture, cubed potatoes, and creamed corn. Season with salt and pepper to taste, and simmer for 10 minutes.
• For a creamy curry variation add 2 tablespoons curry powder after adding the wine to the flour mixture, and substitute cooked, cubed chicken for the bacon.

CRAB-AND-CORN CHOWDER

Steps:

• Cook bacon in a medium-size Dutch oven over medium, stirring occasionally, until crisp, 10 to 12 minutes. Drain bacon on paper towels, reserving 2 tablespoons drippings in Dutch oven.
• Add bell pepper, onion, celery, and jalapeño to drippings in Dutch oven; cook over medium-high, stirring occasionally, until slightly softened, about 4 minutes. Meanwhile, whisk together stock and flour in a medium bowl until smooth.
• Stir stock mixture and corn into bell pepper mixture in Dutch oven. Bring to a boil over high. Reduce heat to low; simmer, stirring occasionally, until flavors meld, about 20 minutes. Gently stir in crabmeat, whipping cream, salt, Old Bay, and black pepper; cook, stirring often, until crab is heated through, about 4 minutes. Stir in cilantro. Divide chowder evenly among bowls; top with bacon, and garnish with additional cilantro and oyster crackers.

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.

CREOLE CRAB AND CORN CHOWDER

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.

CRAB CORN CHOWDER

Steps:

• Dissolve bouillon in water; set aside. In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain, reserving drippings. , In the same pan, saute peppers and onion in drippings until tender. Stir in flour. Gradually stir in bouillon mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; gradually stir in cream and corn. Add the seasoned salt, basil and cayenne. Cook until heated through, stirring occasionally (do not boil). Stir in the crab. Top each serving with bacon and chives.

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

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.

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.

SHERYL'S CORN AND CRAB CHOWDER

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.