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Corn and Crab Chowder

Corn and Crab Chowder


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Ingredients

  • 1 16- ounce bag frozen petite white corn (do not thaw), divided
  • 1 8- ounce bottle clam juice
  • 4 tablespoons sliced green onions, divided
  • 2 teaspoons minced peeled fresh ginger, divided
  • 4 1/2 teaspoons fresh lemon juice, divided
  • 2 tablespoons (1/4 stick) butter
  • 4 ounces cooked crabmeat, flaked

Recipe Preparation

  • Reserve 1/4 cup corn. Bring remaining corn and milk to boil in medium saucepan. Cover; remove from heat. Let stand 10 minutes. Puree mixture in blender. Add clam juice, 3 tablespoons green onions, and 1 teaspoon ginger; puree again until almost smooth. Return puree to saucepan; bring to simmer. Mix in 1 1/2 teaspoons lemon juice. Season with salt and pepper.

  • Melt butter in small skillet over medium heat. Add reserved 1/4 cup corn; sauté 1 minute. Add crab, 1 tablespoon green onions, 1 teaspoon ginger, and 3 teaspoons lemon juice; stir just until warm. Season with salt and pepper. Divide soup among bowls; mound crab mixture in center.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

One serving contains the following: Calories (kcal) 207.23 % Calorie from Fat 29.4 Fat (g) 6.77 Saturated Fat (g) 3.69 Cholesterol (mg) 36.21 Carbohydrates (g) 29.08 Dietary Fiber (g) 3.37 Total Sugars (g) 6.23 Net Carbs (g) 25.71 Protein (g) 11.53Reviews Section

Corn and Crab Chowder

We've had a quick shot of wintry weather in The Deep South, for at least a few days anyway, and a good chowder made with corn, crab and a little cream, really hits the spot when that cold weather blows in. It's been such a hot fall that as much as I love them this time of year, thinking about soups, stews and chowders has been hard to do frankly. Leave it to The South to go from beach weather to frost in about 8 hours! Apparently we decided to just pass by fall altogether - gotta love The South! Course, we'll be back to beach weather in no time, which explains why my garden looks like a laundry right now, with sheets and blankets strewn across many of my plants.

This is the easiest dish to throw together, and to be honest the amount of crab is pretty relative. Use what your budget will allow. I am lucky. My father-in-law has crab traps set about in the Gulf, and when he gets home from his worldly work travels, he goes out and checks the traps. My wonderful mother-in-law painstakingly picks those crabs herself, and then is so kind to offer The Cajun and me glorious bags full of already picked, fresh lump crab. She is so generous in that respect about, well, everything really. Have I mentioned how much I love my in-laws? Anyway, the point being, use the amount of crab your budget allows. If you can afford a full pound of lump crab, then by all means go for it because it is worth every penny. Ever picked a single crab of meat? If you have, you already know it's worth the price.

Though there is a small roux in this chowder, I like to also use a can of creamed corn together with either fresh, canned, or frozen whole kernel corn. The creamed corn helps to contribute to the creaminess of the chowder base, and since The Cajun loves creamed corn, and I love corn fritters, so it's a pantry staple in our house anyway.

This is a delicious, flavorful chowder, not too rich thanks to the use of half and half instead of heavy cream, and is just perfectly heart warming for these cooler days ahead. I hope that you enjoy it.

Recipe: Corn and Crab Chowder

©From the Kitchen of Deep South Dish
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: About 4 servings

  • 4 slices of bacon, cut up
  • 2 tablespoons of butter
  • 3/4 cup of chopped onion
  • 1/2 cup of chopped celery
  • 1/4 cup of all purpose flour
  • 2 cups of chicken stock or broth
  • 1-1/2 cups of diced raw potato
  • 1 can of whole kernel corn , drained
  • 1 can of creamed corn
  • 1 teaspoon kosher salt
  • 5 turns of the pepper grinder
  • 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama)
  • 1/4 teaspoon of Old Bay seasoning
  • 2 cups of warmed half and half
  • 1 pound of fresh crab , picked over for shell, (set aside a few pinches for garnish)
  • 1/4 cup of sliced green onion
  • 1- 2 tablespoons of dried parsley
  • Reserved crab and extra sprinkle of Cajun seasoning , for garnish

Cut the bacon into small pieces and saute until cooked but not crisp. Add the butter, onion and celery and cook until tender, about 4 minutes. Stir in the flour, until well blended. Cook and stir for about 5 minutes to cook the flour. Stir in the broth a little at a time until mixture is smooth. Add the potatoes, increase heat and bring to a boil reduce heat and simmer for about 10 minutes, stirring several times. Stir in the corn, seasonings and half and half. Bring back up to a boil, reduce back to a simmer and gently fold in the crab. Stir in green onion and parsley simmer for about 10 minutes or until crab is warmed through. Garnish with a pinch of crab and a sprinkle of Cajun seasoning.

Cook's Notes: Because I live on the Gulf Coast, I have easy access to fresh crab meat. Substitute pouches or well drained cans of crab as needed. The amount is relative - use what you have access to and what your budget will allow. Can also substitute shrimp in this recipe. Of course, if you're making this in the midst of fresh corn season, definitely use fresh shucked, corn cut right off of the cob in place of the canned whole kernel corn. It is especially good when roasted in the oven first. Clean, brush generously with butter and roast in a 350 degree oven for about 30 minutes. Let cool and cut off the husks. Can also substitute frozen corn.

Tip: To easily pick out any shell, spread crab on a baking sheet in a single layer and place in a 200 degree oven for 3 minutes. The shell will be visible and easy to pick out.

Variation: Substitute shrimp or crawfish for the crab, or use chicken instead of seafood - you'll want to eliminate the Old Bay and use 2 to 3 cups of cooked, shredded or chopped chicken. Eliminate the protein and Old Bay and make this a plain corn chowder, increasing the corn, if desired.

Check These Recipes Out Too Y'all!

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Bonefish Grill's corn chowder spins off copycat recipes

A. Based on the number of recipes I found while researching online, this is a popular chowder at Bonefish Grill (bonefish.com). Copycat recipes are plastered all over Pinterest, and there are several more versions floating around the Internet.

The copycat recipe I'm sharing comes by way of author Ron Douglas and his cookbook "America's Most Wanted Recipes, Kids Menu," Atria Books, 2015. Some recipes I read called for grilled fresh corn instead canned. This would provide a nice charred flavor. You may have to wait until October for fresh Florida corn.

If you'd like, add diced red pepper while sauteing the onions. You can also replace some of the milk with cream for richer results.


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Recipe Summary

  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 1 small white onion, grated
  • 1 stalk celery, grated
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 2 quarts half-and-half cream
  • 1 pint heavy cream
  • 1 cup chicken broth
  • 1 teaspoon hot pepper sauce
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons chopped fresh dill
  • 1 pound lump crabmeat
  • 2 tablespoons chopped fresh chives
  • ½ cup sherry wine

Melt butter in a large stockpot over medium heat. Stir in flour to make a smooth paste, and cook for about 3 minutes, stirring constantly. Mix in the onion, celery, and garlic season with salt and pepper. Continue to cook and stir for about 4 minutes.

Gradually whisk in the half and half cream so that no lumps form. Stir in chicken broth and heavy cream. Bring to a simmer, and pour in half of the sherry. Season with dill, Worcestershire sauce and hot sauce. Cover, and simmer for about 30 minutes, until soup has reduced by 1/3. Add crabmeat, and simmer for another 10 minutes.

Ladle soup into bowls, and top off with a splash of the remaining sherry and a sprinkle of fresh chives.


Corn and Crab Chowder

This Corn and Crab Chowder is a simple, creamy soup recipe with no heavy cream added. This is a creamy and delicious soup with chunks of crabmeat and corn swirled within.

This creamy soup is made so with the addition of a little bit of 2% milk and corn that has been been blended in the food processor to help with the thickening to create a chowder. It’s a heck of a lot lighter than your typical chowder recipe, which would definitely add in heavy cream or at least half and half.

It’s made super easy using frozen corn and some fresh lump crab meat. Fresh ginger adds in another delicious element of flavor to this soup.

I love adding oyster crackers to my chowder, but that’s certainly optional. I’ve included Weight Watchers Points at the top of this post. Each serving (4 servings total) will count as 4 Weight Watchers Points. The oyster crackers should be counted as extra points.

If you like this recipe, you might also enjoy my Seafood Chowder or this Creamy White Cheddar Corn Soup. Slow Cooker Fresh Corn Chowder and Slow Cooker Tomato Crab Bisque are also delicious options!


Summer recipes -- chilled corn chowder w/ crab

to cut kernels off husked corn I snap them in two (they will break in the middle) and slice the kernels off by standing them up on the broken edge, slice down from 2/3 up the cob, turn over and slice off the rest. use 8 cobs.

melt half a stick of no salt butter, cook thin slices of shallot until soft, not brown. add all but 1/2 cup of the corn, 2 cups milk, 1.5 cups water, s&p.

scrape half the cobs over the saucepan to release the corn-juice and then put the actual cobs in the mix, simmer 10 mins or until the corn kernels are nice and tender.

-- throw out the cobs. puree w/the stick, strain w/fine mesh (press hard, you want as much flavor as possible), put in fridge. (remove it at least 30 mins before serving b/c if it's too cold you'll miss the flavor)

for the crab/corn salad: 1 tsp butter over medium-low cook just 1 tsp finely chopped shallot, 3 minutes to tenderness scrape the other cobs to release their corn-juice add that saved 1/2 cup of corn, cook for 90 seconds.

when it's cool, mix w/thinly sliced chives and lump crab. stir 1 tbs fresh lemon juice, 1 tbl olive oil, s&p to taste.

toss salad and adjust seasonings of the salad and the soup (you will want to add 1 tbl lemon juice there too). divide the salad into however many bowls you're serving as the garnish!


Recipe Summary

  • 2 tablespoons butter
  • 4 scallions, white bulbs and green tops chopped and reserved separately
  • 1 red bell pepper, chopped
  • 2 ribs celery, chopped
  • 1 pound boiling potatoes (about 3), peeled and cut into 1/2-inch dice
  • 4 cups fresh corn kernels (cut from about 8 ears)
  • 1 bay leaf
  • 1 quart canned low-sodium chicken broth or homemade stock
  • 2 teaspoons salt
  • 2 cups milk
  • 1/4 teaspoon fresh-ground black pepper
  • Sour cream, for serving (optional)

In a large saucepan, melt the butter over moderately low heat. Add the scallion bulbs, bell pepper, and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the potatoes, 2 cups of the corn, the bay leaf, broth, and salt. Bring to a boil. Reduce the heat and simmer, stirring occasionally, for 15 minutes.

In a blender or food processor, puree the remaining 2 cups corn with the milk. Stir the puree into the soup along with the black pepper. Simmer until the soup thickens slightly, 5 to 10 minutes. Remove the bay leaf. Stir in the scallion greens. Top each serving with a dollop of sour cream, if using.


Corn and Crab Chowder

6 medium ears of fresh corn in their husks
2 Dungeness or blue crabs, 1 to 1 1/2 pounds each, cooked
1 small yellow onion, chopped
4 fresh thyme sprigs
3 bay leaves
1 1/2 cups dry white wine, such as Sauvignon Blanc
3 cups bottled clam juice or fish stock
3/4 pound potatoes, peeled and cut into 1/2-inch dice
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
1 tablespoon finely snipped chives

Instructions

Remove the husks and silk and discard. Cut the kernels from the cob and scrape the corn milk from the cob. Set aside.

Clean and crack the crab and remove the meat from the body and legs. Reserve in a bowl. Remove the meat from the claws and slice. Add to the bowl with the other crab meat. Using heavy kitchen shears, cut the shells into small pieces and set aside.

In a soup pot over medium heat, add the onions, crab shells, thyme, bay leaves, wine, clam juice, and 11/2 cups water. Bring to a boil, reduce the heat to low, cover, and simmer 20 minutes. Strain and discard the shells.

Reserve 1 cup corn for a garnish. Add the remaining corn to the crab broth and simmer until reduced by one quarter, about 15 minutes. In batches, puree the soup in a blender on high speed, 3 minutes per batch, until very smooth. Strain through a fine mesh strainer lined with cheesecloth into a clean soup pan.

Bring a large saucepan three-quarters full of salted water to a boil. Add the potatoes and cook until tender, about 10 minutes. Drain and reserve.

Add the cream, reserved crab meat, reserved corn, and the potatoes. Season to taste with salt and pepper. Heat over medium high heat just until hot, 3 to 4 minutes. Serve immediately, garnished with chives.

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We would love to see how yours turned out!


Creamy corn and crab chowder

Sweet, creamy and oh so satisfying! Sweet corn and Dungeness crab are a perfect pair in this delicious creamy corn and crab chowder.

Sweet and creamy corn and crab chowder

The bright colors of fall the crisp air have me thinking about incorporating homemade soups back into our dinnertime routine. Homemade soup always tastes better and has greater nutritional value. And when you make them yourself, you have the ability to adjust the seasoning or ingredients to suite your taste. I used Dungeness crab in this recipe, but you can use another kind of crab or white fish if you like.

I get inspired from restaurants and apply what I see, taste and smell to cooking at home. I recently had a delicious corn and crab chowder at SkyCity, the restaurant at the top of the Seattle Space Needle. Here are some tips I learned from their chefs in preparing their delicious chowder.

  1. Start with the freshest in-season vegetables, herbs and seasonings.
  2. Don’t forget about the finishing touches. Top with a fresh herb, bacon or dollop of sour cream. It will take your soup from ordinary to extraordinary.

By the way do you know the difference between a chowder and a bisque? Both are creamy thick soups, but a bisque is typically smooth or blended. A chowder also often has potatoes. If you like seafood chowders, also try my Seattle Seafood Bisque recipe.

What I love about this crab and corn chowder recipe is it can easily be varied depending on your mood and tastes. Add a couple diced potatoes if you like chunkier chowder. Or blend small batches of the soup in the food processor before adding the seafood for a smooth texture. If you like more heat, add a little more Old Bay Seasoning or cayenne pepper to the mix. Give it a try and tell me about your creativity in the kitchen in the comments below!

In this recipe, I used a little half and half to add richness and an all-purpose gluten-free flour. It worked great and no one noticed it was gluten-free. If you don’t have half and half, use whole milk in place of all the milk. Fresh sweet corn in season is best, but frozen is better if the corn available isn’t local, fresh or sweet.


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