Best Pepper Jack Crab Soup Recipes

ROASTED RED PEPPER AND CRAB SOUP

Roasted Red Pepper and Crab Soup image

Although this is not a typical traditional holiday recipe, it has become a Christmas day buffet favorite in our family. Several years ago, we decided to forgo our traditional big sit-down dinner for a buffet because of everyone's increasingly different visiting/family obligations on that day. Everyone could eat whenever or if they chose to. I'd had this soup, which I loved, at several different restaurants over time. Through trial and error, I came up with my own recipe, which has been a hit. I serve it with a dollop of creme fraiche.

Provided by Gail L. Harris

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 1h40m

Yield 6

Number Of Ingredients 9

Ingredients

6 red bell peppers, seeded and cut into quarters
1 (32 ounce) carton chicken broth
1 large potato, peeled and coarsely chopped
1 quart half-and-half cream
1 teaspoon salt
¼ teaspoon cayenne pepper to taste
½ teaspoon garlic powder
½ teaspoon dried basil
1 pound cooked crabmeat, flaked

Steps:

Set the oven to broil, and preheat for 5 minutes.
Place the red bell pepper quarters skin-side up on a broiler pan or baking sheet. Broil until the skins have blackened, then place them in a brown paper bag, or in a covered bowl and allow them to steam for approximately 10 minutes to loosen the skins.
Once the skins have loosened, peel them off and discard. Coarsely chop the peeled, roasted peppers, and place into a large saucepan along with the chicken broth and chopped potato. Bring to a boil over high heat, then add the half-and-half, salt, cayenne pepper, garlic powder, and basil. Return to a boil, then reduce heat to medium and simmer for 45 minutes.
Once the potatoes have softened, puree the soup in batches in a blender until smooth. Pour the pureed soup into another saucepan and stir in the crab. Heat over medium heat to warm through, about 5 minutes.

Nutrition Facts : Calories 352.3 calories, Carbohydrate 19.5 g, Cholesterol 120.5 mg, Fat 19.8 g, Fiber 1.5 g, Protein 23.7 g, SaturatedFat 11.6 g, Sodium 1458.2 mg, Sugar 1.7 g

CHEESY CRAB SOUP

Cheesy Crab Soup image

Make and share this Cheesy Crab Soup recipe from Food.com.

Provided by Parsley

Categories Crab

Time 30m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1/4 cup butter
1 small white onion, chopped
2 celery ribs, chopped
1/4 cup flour
4 cups milk
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
1/2 teaspoon pepper
1/8 teaspoon paprika
1/8 teaspoon chili powder
1 cup frozen corn, thawed
1 (14 1/2 ounce) can diced tomatoes, drained
12 -16 ounces fresh lump crabmeat (I usually use a full pound)
2 1/2 cups shredded sharp cheddar cheese (or mild cheddar)
salt, if needed, to taste
2 tablespoons chopped parsley

Steps:

Melt butter in large saucepan over medium heat. Sauté onion and celery until tender.
Add flour; stirring constantly.
Stir in milk gradually; add Worcestershire sauce, mustard, pepper, paprika and chili powder. Bring to a simmer, stirring often.
Add corn, tomatoes and crabmeat; simmer about 10 minutes, stirring often.
Stir in cheese until soup is heated through and cheese is melted.
Serve. Garnish with the chopped parsley.

Nutrition Facts : Calories 483.6, Fat 30.4, SaturatedFat 18.7, Cholesterol 136.8, Sodium 773.1, Carbohydrate 24.6, Fiber 2.3, Sugar 3.8, Protein 29.7

PEPPER CRAB CREAM SOUP

Pepper Crab Cream Soup image

This is a thick bisque-like soup chock full of pepper onion and crab. I have made this for several restaurants I worked at.

Provided by dogfool1960

Categories Crab

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs lump crabmeat, cleaned
1/2 gallon heavy cream
2 cups diced green bell peppers
2 cups diced red bell peppers
2 cups diced onions
1/4 cup paprika
2 tablespoons cayenne pepper
1 tablespoon white pepper
4 ounces tomato sauce
8 ounces butter
1/4 cup flour

Steps:

Sauté the onions and bell peppers in 4 oz. of butter until soft and transparent.
In a large stock pan add heavy cream, crab meat, onions and peppers, tomato sauce, cayenne, paprika, and white pepper.
Heat the ingredients till just boiling, taking care not to scald or burn.
In another pan, melt butter; add flour making a roux.
Slowly add to cream mixture until soup is thick, smooth and creamy.

Nutrition Facts : Calories 974.8, Fat 90.8, SaturatedFat 55.8, Cholesterol 378.5, Sodium 609.2, Carbohydrate 18.4, Fiber 3.3, Sugar 4.5, Protein 26.2

PUEBLO PEPPER JACK CORN AND CRAB CHOWDER

Pueblo Pepper Jack Corn and Crab Chowder image

Make and share this Pueblo Pepper Jack Corn and Crab Chowder recipe from Food.com.

Provided by Burgundy Damsel

Categories Chowders

Time 35m

Yield 5 , 5 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons butter
1 1/2 cups finely chopped onions
3 garlic cloves, minced
1 cup diced red bell pepper
14 ounces chicken stock
1 cup water
1 teaspoon ground cumin
3/4 teaspoon chipotle pepper, finely minced
1 1/2 cups small red potatoes, diced
2 cups corn
1 1/2 cups half-and-half
2 tablespoons cornstarch
6 ounces monterey jack pepper cheese, shredded
2 cups crabmeat, chopped
1 tablespoon cilantro, freshly chopped

Steps:

In a Dutch oven set over medium heat, melt the butter. Add the onion and garlic, saute for 4 to 5 minutes until softened and golden. Stir in the bell pepper, stock, water, cumin and chipolte. Bring to a boil, then stir in potatoes. Adjust the heat to maintain a gentle boil, cover and cook for 5 minute.
Stir in the corn kernals and cover, simmering for 10 min or until the potatoes are tender.
In a small bowl, combine the half and half and cornstarch, stirring until smooth. Slowly stir into the soup and bring to a boil. Reduce the heat to low and stir in Pepper Jack cheese, stirring until smooth and thickened.
Stir in crabmeat and cilantro and heat through for several minutes. Garnish individual servings with fresh cilantro and serve with crusty bread.