Best Crab And Leek Chowder Recipes

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CRAB CHOWDER



Crab Chowder image

This recipe can be prepared in 45 minutes or less. If you prefer your soup a little thicker, crush 6 saltines into fine crumbs and add them at the end of the procedure, when you add the crab. From Gourmet.

Provided by Bev I Am

Categories     Chowders

Time 45m

Yield 4 cups

Number Of Ingredients 8

2 slices bacon
1 medium onion
2 medium boiling potatoes
1/2 cup water
1/2 lb jumbo lump crab meat
3 cups whole milk
1/8 teaspoon cayenne, to taste
chopped fresh flat-leaf parsley

Steps:

  • Chop bacon and in a 2-quart heavy saucepan cook over moderate heat, stirring occasionally, until crisp.
  • Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in pan.
  • While bacon is cooking, cut onion into 1/4-inch dice.
  • Peel potatoes and cut into 1/4-inch dice.
  • Stir onion, potatoes, and water into bacon fat and simmer, covered, until potatoes are tender and most of water is evaporated, about 15 minutes.
  • While mixture is simmering, pick over crab meat, removing any bits of shell and cartilage.
  • Stir milk and cayenne into mixture and return just to a simmer.
  • Add crab and salt and pepper to taste and bring chowder to a simmer.
  • Serve chowder garnished with parsley and bacon.

POTATO-CRAB CHOWDER



Potato-Crab Chowder image

Make and share this Potato-Crab Chowder recipe from Food.com.

Provided by Pantry Chef Starkey

Categories     Chowders

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons butter
1 medium onion
2 tablespoons minced garlic
3 cups potatoes, skin on, 1 inch cubed
3 tablespoons flour
2 cups milk
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
1 (14 ounce) can creamed corn
1 (14 ounce) can low sodium chicken broth
1 (8 ounce) can lump crabmeat
1 dash cayenne pepper
1 pinch parsley

Steps:

  • Saute onion& garlic in melted butter in large sauce pan for 4 minutes.
  • Add potato and saute 1 minute.
  • Sprinkle in flour, cook for 1 minute stirring constantly.
  • Add milk, pepper, nutmeg, corn and broth.
  • Bring to a simmer over med heat stirring frequently.
  • Cover and reduce heat to low for a 20 minute simmer.
  • Stir in crab meat and parsley, cook 5 minutes.
  • Serve or pour into crock pot on low or warm.

Nutrition Facts : Calories 274.2, Fat 8.2, SaturatedFat 4.6, Cholesterol 50.3, Sodium 446.4, Carbohydrate 36.8, Fiber 3.1, Sugar 3.8, Protein 16

CRAB AND LEEK CHOWDER



Crab and Leek Chowder image

Categories     Sauce     Crab     Leek     Summer     Winter     Kosher     Simmer     Boil

Yield makes 4 cups; serves 2 to 4

Number Of Ingredients 20

1 tablespoon unsalted butter
1 jalapeño pepper, seeded and diced
2 medium garlic cloves, roughly chopped
1 medium leek, chopped (see Note)
3 cups Crab Stock (page 232) or fish stock
2 medium Yukon Gold potatoes, cut into 1/2-inch cubes
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Tabasco or other hot sauce, to taste
3 ounces cooked lump crabmeat, preferably Dungeness, rinsed and drained
1/4 cup fresh corn kernels, cut off the cob, or frozen, defrosted
1/4 cup chopped red bell pepper
Crispy Shallots (recipe follows; optional)
Fresh flat-leaf parsley, chopped, for garnish
Crispy Shallots
2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 shallot, sliced into 1/4-inch rings
3 tablespoons extra-virgin olive oil

Steps:

  • Melt the butter in a medium saucepan over high heat. Cook until the butter just begins to brown, about 1 1/2 minutes. Add the jalapeño and sauté for 1 minute. Add the garlic and leek and sauté for 1 minute, stirring. Increase the heat to high, add the stock, potatoes, salt, and pepper, and bring to a boil. Reduce the heat to low and let the soup simmer for 15 minutes. Remove the pot from the heat.
  • Using an immersion blender, puree the soup until smooth. Alternatively, puree the mixture in a food processor or blender. Stir in the hot sauce to taste. Return the pot to low heat and simmer the soup for 15 minutes.
  • Put the drained crabmeat in a small bowl and pick through it with your hands, removing any pieces of shell.
  • To serve, divide the chowder among 4 bowls. Garnish each bowl with crabmeat, corn, red bell pepper, and shallot rings. Top with a pinch of parsley.
  • Crispy Shallots
  • Combine the flour, salt, and pepper in a small bowl. Dredge the shallots in the flour mixture, shaking off any excess flour.
  • In a medium skillet over high heat, heat the olive oil. Add the shallot rings and cook without stirring until they turn golden brown, about 2 minutes. Turn them over and cook until they are golden and crisp, about 2 minutes. As the shallots finish cooking, remove them to a plate lined with a paper towel.

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