Best 7 Corn Crab And Chipotle Chowder Recipes

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Embark on a culinary journey to savor the tantalizing flavors of corn, crab, and chipotle peppers in a creamy, soul-soothing chowder. This hearty dish blends the vibrant sweetness of corn with the delicate succulence of crab meat, while the chipotle peppers add a smoky, slightly spicy kick that awakens the palate. Whether you're seeking comfort on a chilly evening or seeking a delightful seafood feast, this corn, crab, and chipotle chowder will captivate your senses with its harmonious fusion of flavors.

Here are our top 7 tried and tested recipes!

CORN AND CRAB CHOWDER



Corn and Crab Chowder image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the pan in a slow stream
2 tablespoons butter
2 all-purpose potatoes, peeled and diced
2 ribs celery, chopped
1 medium yellow onion, chopped
1 small red bell pepper, seeded and diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 tablespoon Old Bay seasoning blend, found near seafood department or, on spice aisle in your market
3 tablespoons all-purpose flour
2 cups vegetable or chicken stock or broth
1 quart whole milk
3 cups corn kernels, scraped fresh from the cob, or frozen kernels
8 ounces cooked lump crab meat, fresh is available in plastic tubs at many fish counters
4 small bread boules, 6 inches, hollowed out, preferably sour dough, optional
Oyster crackers
Hot cayenne pepper sauce
Sliced scallions

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.

EASY CORN AND CRAB CHOWDER



Easy Corn and Crab Chowder image

This is a simple yet flavorful chowder that can be prepared in a jiffy. Chicken curry variation is just as easy, and just as tasty. Leftovers make a great casserole or au gratin the next day.

Provided by R. Estes

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Yield 4

Number Of Ingredients 12

1 russet potato, peeled and cubed
5 slices bacon, diced
½ onion, chopped
1 (6 ounce) can crab meat, drained
½ teaspoon parsley flakes
2 tablespoons butter
⅓ cup all-purpose flour
¼ cup dry white wine
1 cube chicken bouillon
1 ½ cups milk
1 (15 ounce) can creamed corn
salt and pepper to taste

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.

Nutrition Facts : Calories 485.1 calories, Carbohydrate 45.6 g, Cholesterol 83.9 mg, Fat 24.6 g, Fiber 3.1 g, Protein 20.4 g, SaturatedFat 10.3 g, Sodium 1146.2 mg, Sugar 9.4 g

CRAB AND CORN CHOWDER



Crab and Corn Chowder image

I started cooking at a local restaurant when I was 16 years old. This creamy chowder was one of the soups we made. The recipe had been passed from cook to cook- but had never been written down, until now!

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 16

1 medium onion, chopped
5 tablespoons butter
1/3 cup all-purpose flour
3-1/2 cups milk
4 bacon strips, cooked and crumbled
2 cans (6 ounces each) crabmeat, drained
2 medium potatoes, diced
1 small green peppeer, chopped
1 celery rib, chopped
1 can (8-1/4 ounces) whole kernel corn, drained
1 cup half-and-half cream
1 bay leaf
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/4 to 1/2 teaspoon ground nutmeg
1/4 teaspoon white pepper

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.

Nutrition Facts : Calories 402 calories, Fat 21g fat (12g saturated fat), Cholesterol 94mg cholesterol, Sodium 859mg sodium, Carbohydrate 34g carbohydrate (13g sugars, Fiber 3g fiber), Protein 17g protein.

CORN, CRAB, AND CHIPOTLE CHOWDER



Corn, Crab, and Chipotle Chowder image

Make and share this Corn, Crab, and Chipotle Chowder recipe from Food.com.

Provided by Rita1652

Categories     Chowders

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 12

4 tablespoons butter
1 onion, diced
1 red pepper, diced
1 stalk celery, diced
2 potatoes, diced
3 garlic cloves, minced
2 chipotle chiles in adobo, seeded and diced
2 cups fresh corn, shucked, get as much milk you can from the cobs
2 lbs lump crabmeat
2 cups clam broth
2 cups cream
salt and pepper

Steps:

  • Heat butter in a large saucepan add onions, peppers, celery, potatoes, and garlic seasoned with salt and pepper cooking till translucent.
  • Add chipotle peppers, clam juice and corn kernels and cobs.
  • Simmer 15 minutes remove cobs and leave as much broth in pot toss cobs.
  • Add cream simmer 5 more minutes.
  • Add crabmeat to heat and season with salt and pepper to taste.

TURKEY AND CORN CHOWDER WITH BACON AND CHIPOTLE



Turkey and Corn Chowder with Bacon and Chipotle image

One recipe for Buttermilk Brined Turkey Breast is enough for this Turkey and Corn Chowder with Bacon and Chipotle recipe as well as the Turkey and Poblano Red Eye Stew and the Pilgrim Casserole later in the week.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 27

5 ears corn on the cob
4 cups chicken stock
Herb bundle of parsley, dill and thyme
1 tablespoon olive or canola oil
6 slices good-quality bacon, chopped
2 cloves garlic, chopped
2 onions, chopped
1 large fresh bay leaf
2 tablespoons chipotle in adobo, pureed
1/2 cup masa or corn meal
1 1/2 cups heavy cream
One 4-ounce can diced green chiles
1 pound Buttermilk Brined Turkey Breast, recipe follows, or roast turkey breast, sliced and chopped into bite-size pieces
Salt and freshly ground black pepper
Crusty Portuguese rolls or toasted English muffins, for dunking
4 cups buttermilk
1/4 cup Sriracha or other hot sauce, such as Frank's Red Hot
2 round tablespoons kosher salt
6 to 8 peppercorns
2 to 3 cloves garlic, crushed
1 lemon, sliced
A few sprigs chives, coarsely chopped
A few sprigs dill, coarsely chopped
A few sprigs parsley, coarsely chopped
3 boneless turkey breasts (about 2 1/2 pounds)
Olive or canola oil
Poultry seasoning

Steps:

  • Scrape the corn kernels into a bowl. Place the cobs and herb bundle in a pot with the stock and add about 3 cups of water, then bring to a low simmer.
  • In another pot, heat the oil over medium-high heat, add the bacon and cook to render the fat. Add the garlic, onions and bay leaf, then cook to very tender, stirring frequently, 10 minutes. Add the corn kernels and stir in the chipotle puree.
  • Ladle 1 cup of the hot stock over the masa, stir and let stand to thicken.
  • Remove the cobs and herb bundle from the corn stock and add it to the soup pot. Stir in the thickened masa paste, cream and green chiles. Add the Buttermilk Brined Turkey Breast and bring the soup to a bubble. Cook to thicken to your desired consistency, then season with salt and pepper.
  • For extra thick chowder, puree half of the corn kernels before adding to the soup.
  • Place the buttermilk, Sriracha, salt, peppercorns, garlic, lemon, chives, dill and parsley in a double-bagged 2 1/2-gallon plastic resealable bag. Add the turkey breasts and refrigerate on the bottom shelf of the fridge overnight.
  • Preheat the oven to 325 degrees F.
  • Arrange a metal rack over or in a rimmed baking sheet and rub the rack with oil. Remove the turkey breasts from the brine and pat them dry. Arrange the breasts on the prepared baking rack and coat the skin with a little oil, sprinkle with poultry seasoning and cook until a thermometer reads 165 degrees F and the skin is light to medium golden brown, 45 minutes to 1 hour.

QUICK AND EASY CRAB AND CORN CHOWDER



Quick and Easy Crab and Corn Chowder image

This is a recipe that I got from my brother recently and not sure where he got it. It is quick and easy to make and simply delicious. If you use the frozen hash brown potatoes and corn thaw them first. I usually use the fresh shredded hash browns from the dairy case. Cooking time specified does not include the cooked bacon.

Provided by Kagemi

Categories     Chowders

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 tablespoons butter
2 slices thick bacon, cooked and broken into 1/4 inch pieces
1 medium onion, chopped
1/2 bell pepper
2 celery ribs, chopped
4 sprigs fresh thyme
2 teaspoons Old Bay Seasoning
2 tablespoons all-purpose flour
3 cups half-and-half
2 cups chicken broth
1 cup shredded hash brown potatoes
8 -10 ounces crabmeat
1 cup corn kernel
salt and pepper
hot sauce (optional)

Steps:

  • In a 3 to 4 quart saucepan on medium high heat melt butter.
  • Add cooked bacon pieces, onion, bell pepper, celery, and thyme.
  • Season with salt, pepper, and hot sauce if used and cook about 5 minutes.
  • In a bowl mix flour and Old Bay Seasoning
  • Stir in half of flour and seasoning mixture into the saucepan stiring well
  • Add remaining mixture and continue to stir. Should become almost like a paste.
  • Slowly whisk in a little of the Half & Half at a time so as to keep temperature up, blending well.
  • Slowly whisk in the chicken broth the same way.
  • Cook until it begins to bubble ad then stir in the hash brown potatoes.
  • Simmer till potatoes are cooked and chowder thickens till it just coats the back of a spoon.
  • Add crab meat a little at a time and then add corn kernels.
  • Simmer just another minute being careful not to overcook crab meat.

Nutrition Facts : Calories 560.7, Fat 34.7, SaturatedFat 19.4, Cholesterol 108.9, Sodium 1038.8, Carbohydrate 43.1, Fiber 3.9, Sugar 3.2, Protein 23.4

CORN CHOWDER WITH CRAB



Corn Chowder with Crab image

This is the recipe my kids request I make for their birthdays! Great with rustic bread and marinated tomato salad.

Provided by AMYMENGES

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 40m

Yield 6

Number Of Ingredients 12

2 tablespoons butter
½ cup chopped onion
2 (10.75 ounce) cans cream of potato soup
1 (20 ounce) package frozen corn
1 (15 ounce) can cream-style corn
10 ¾ fluid ounces milk
1 (8 ounce) package imitation crab sticks, diced
5 ⅓ fluid ounces water
2 teaspoons instant chicken bouillon
½ teaspoon salt
¼ teaspoon ground black pepper
1 (7 ounce) can mild chopped green chile peppers

Steps:

  • Melt butter in a large pot over medium heat. Cook and stir onion until softened, about 5 minutes. Stir in cream of potato soup, frozen corn, cream-style corn, milk, crab sticks, water, chicken bouillon, salt, and pepper. Bring to a boil; reduce heat and simmer chowder until flavors combine, about 20 minutes.
  • Stir green chile peppers into the chowder before serving.

Nutrition Facts : Calories 325.6 calories, Carbohydrate 57.7 g, Cholesterol 26.2 mg, Fat 7.9 g, Fiber 5.7 g, Protein 11.1 g, SaturatedFat 4.2 g, Sodium 1947.6 mg, Sugar 13.2 g

Tips:

  • Use fresh or frozen corn. Fresh corn has the best flavor, but frozen corn is a good option if fresh corn is not available. If using frozen corn, thaw it before using.
  • Use high-quality crab meat. Lump crab meat is the best choice for this chowder, but you can also use flaked crab meat. Avoid using imitation crab meat, as it will not have the same flavor or texture.
  • Use a good quality vegetable broth. A good vegetable broth will add a lot of flavor to the chowder. You can also use chicken broth, but vegetable broth is a better choice if you are making a vegetarian or vegan chowder.
  • Season the chowder to taste. The amount of salt, pepper, and chipotle powder you add will depend on your personal preferences. Start with a small amount and add more to taste.
  • Serve the chowder hot. Corn crab and chipotle chowder is best served hot. You can garnish it with fresh cilantro, chopped green onions, or sour cream.

Conclusion:

Corn crab and chipotle chowder is a delicious and easy-to-make soup that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it is sure to please everyone at the table. So next time you are looking for a quick and easy soup recipe, give this corn crab and chipotle chowder a try.

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