Best 20 Crab And Corn Chowder Recipes

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Crab and corn chowder is a classic New England seafood dish that combines the flavors of fresh crab, sweet corn, and creamy chowder. Whether you're looking to warm up on a cold winter day or simply enjoy a delicious and comforting meal, crab and corn chowder is sure to hit the spot. With its simple ingredients and easy-to-follow steps, this dish can be enjoyed by home cooks of all levels. So, gather your ingredients, put on your apron, and let's dive into the world of crab and corn chowder, exploring the best recipes and techniques to create a bowl of creamy seafood goodness.

Let's cook with our 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.

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.

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

SHERYL'S CORN AND CRAB CHOWDER



Sheryl's Corn and Crab Chowder image

You don't have to run to a fancy restaurant to enjoy this delicious corn and crab chowder!

Provided by sfarrish

Categories     Soups, Stews and Chili Recipes     Chowders

Time 1h15m

Yield 10

Number Of Ingredients 23

5 slices bacon
1 tablespoon clarified butter
¾ cup chopped onion
¼ cup chopped green bell pepper
½ cup chopped celery
1 ½ teaspoons minced garlic
¼ cup dry white wine
1 teaspoon brandy
1 ½ teaspoons dried basil
1 teaspoon ground white pepper
¼ teaspoon cayenne pepper
½ teaspoon dried thyme leaves
2 teaspoons Worcestershire sauce
3 cups fresh corn kernels
4 large potatoes, peeled and diced
1 ½ quarts chicken stock
½ cup butter
½ cup all-purpose flour
3 cups heavy cream
1 cup half-and-half cream
1 pound peeled and deveined small shrimp
1 tablespoon Creole seasoning
1 pound fresh lump crabmeat, shell pieces removed

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.

Nutrition Facts : Calories 709.3 calories, Carbohydrate 46.1 g, Cholesterol 240.2 mg, Fat 48 g, Fiber 5.3 g, Protein 25.1 g, SaturatedFat 27.3 g, Sodium 1016.2 mg, Sugar 4 g

SWEET CORN AND CRAB CHOWDER



Sweet Corn and Crab Chowder image

Provided by Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 13

3 tablespoons unsalted butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/4 cup all-purpose flour
4 cups homemade fish stock or bottled clam juice
1/2 cup diced potato
1 cup fresh corn kernels
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup coarsely chopped white crabmeat
1 cup heavy cream
2 tablespoons chopped fresh parsley

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.

CREOLE CRAB AND CORN CHOWDER



Creole Crab and Corn Chowder image

Ideally you would make this in the middle of summer with ears of fresh, sweet-as-sugar corn. You can also make a perfectly fine version of this chowder using a premium-quality, extra-sweet, frozen corn.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h25m

Yield 6

Number Of Ingredients 19

2 tablespoons butter
½ cup diced onion
½ cup chopped jalapeno peppers
½ cup diced celery
1 pinch salt
½ teaspoon seafood seasoning (such as Old Bay®)
¼ teaspoon cayenne pepper
1 ½ tablespoons all-purpose flour
2 ½ cups water
½ pound sweet corn kernels
2 ounces fresh crabmeat
1 cup water
½ pound sweet corn kernels
2 cloves peeled garlic
6 ounces fresh crabmeat
¼ cup heavy cream
1 teaspoon Spanish paprika (preferably sweet)
1 bunch thinly sliced green onion for garnish
1 pinch cayenne pepper

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.

Nutrition Facts : Calories 196.9 calories, Carbohydrate 21.8 g, Cholesterol 45.8 mg, Fat 9 g, Fiber 3.9 g, Protein 10.5 g, SaturatedFat 4.9 g, Sodium 217 mg, Sugar 4.4 g

CRAB AND CORN CHOWDER WITH BACON



Crab and Corn Chowder with Bacon image

Categories     Soup/Stew     Milk/Cream     Potato     Crab     Corn     Summer     Bon Appétit

Yield Makes 6 main-course servings

Number Of Ingredients 8

6 ounces bacon, cut into 1/2-inch pieces
1 large onion, chopped
1 pound red-skinned potatoes, unpeeled, diced
2 1/2 cups bottled clam juice
3 1/2 cups half and half
1 pound fresh or frozen corn kernels
1 pound fresh crabmeat, coarsely flaked or chopped
3 tablespoons chopped fresh thyme

Steps:

  • Sauté bacon in heavy large saucepan over medium heat until brown and crisp, about 10 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons bacon fat. Add onion to drippings in saucepan and sauté until beginning to soften, about 3 minutes. Add potatoes and stir until coated. Add clam juice; bring to boil. Reduce heat to medium-low, cover, and simmer 10 minutes.
  • Add half and half, corn, crab, fresh thyme, and half of bacon; cook uncovered until potatoes and corn are tender, about 5 minutes. Season to taste with salt and pepper. Ladle chowder equally into 6 bowls. Garnish with remaining bacon and serve.

CRAB-AND-CORN CHOWDER WITH BACON AND CHANTERELLE MUSHROOMS



Crab-and-Corn Chowder with Bacon and Chanterelle Mushrooms image

Categories     Soup/Stew     Milk/Cream     Mushroom     Pork     Potato     Shellfish     Vegetable     Sauté     Stew     Crab     Fall     Winter     Simmer     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 16

6 ears fresh yellow corn
4 cups low-salt chicken broth
3 cups whipping cream
2 tablespoons olive oil
7 bacon slices, cut crosswise into 1/4-inch-wide strips
1 1/2 cups finely chopped onion
1 1/2 cups finely chopped leeks (white and pale green parts only; about 2 medium)
3/4 cup finely chopped celery
1 teaspoon fennel seeds
1 3/4 pounds white-skinned potatoes, peeled, cut into 1/2-inch cubes
2 tablespoons (1/4 stick) butter
6 ounces fresh chanterelle mushrooms, thickly sliced
2 tablespoons dry Sherry
1 teaspoon fresh thyme leaves
1 pound fresh crabmeat
2 tablespoons chopped fresh parsley

Steps:

  • Cut kernels off corn cobs. Set kernels aside. Combine cobs, broth, and cream in heavy large saucepan. Simmer 5 minutes. Remove from heat.
  • Heat oil in heavy large pot over medium-high heat. Add bacon and sauté until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Pour off all but 3 tablespoons pan drippings; add onion, leeks, celery, and fennel seeds to pot. Sauté until vegetables are crisp-tender, about 4 minutes. Stir in potatoes. Discard cobs from cream mixture; strain cream mixture into potato mixture. Simmer until potatoes are almost tender, stirring occasionally, about 10 minutes. Stir in corn kernels. Simmer chowder until potatoes are tender, about 5 minutes longer.
  • Meanwhile, melt butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 5 minutes. Stir in Sherry and thyme. Add mushroom mixture to chowder. Season to taste with salt and pepper.
  • Sauté crabmeat in same large skillet over medium-low heat just until heated through, about 3 minutes. Divide crabmeat, reserved bacon, and parsley among bowls. Ladle chowder over and serve.

FRESH CORN AND CRAB CHOWDER



Fresh Corn and Crab Chowder image

I adapted this recipe from a camping cookbook, Simple Foods for the Pack, by Claudia Axcell, Diana Cooke and Vikki Kinmont. Originally almost all the ingredients were dehydrated (except for the canned crab) so that you can just throw them all in a ziplock and heat them in camp with water. This is probably a great idea for OAMC, but this recipe is also very fast to put together if you haven't made it ahead. I had it on the table within half an hour from start to finish, and that included time to cook the potatoes in the microwave. This chowder is very rich even without any dairy in it, and obviously you could make it vegetarian without the crab.

Provided by kitchengrrl

Categories     Chowders

Time 25m

Yield 6 serving(s)

Number Of Ingredients 18

1 tablespoon butter or 1 tablespoon oil
1 onion, minced fine
1 stalk celery & leaves, minced fine
1 large garlic clove, pressed
2 ears fresh corn, cooked and kernels removed
4 small boiling potatoes, cooked and chopped
2 tablespoons cornmeal
2 tablespoons whole wheat flour
1 tablespoon parsley flakes or 1 tablespoon chopped fresh parsley
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1/2 teaspoon thyme
1 tablespoon paprika
1 teaspoon Old Bay Seasoning
2 cups chicken stock or 2 cups fish stock
2 cups water
2 (6 ounce) cans lump crabmeat
chopped cilantro, for garnish

Steps:

  • In a 1 qt saucepan, sauté onion and celery in butter until translucent. Add garlic and sauté until fragrant, about 30 seconds.
  • Add all remaining ingredients EXCEPT crabmeat and cilantro. Bring to a boil over moderate heat, stirring frequently. Reduce the heat and simmer covered for 10 minutes, stirring occasionally.
  • Add the crab meat, heat through and serve garnished with cilantro.

Nutrition Facts : Calories 236.5, Fat 4.3, SaturatedFat 1.7, Cholesterol 50.5, Sodium 747.6, Carbohydrate 32.4, Fiber 3.7, Sugar 4, Protein 18.2

CORN CRAB AND CRAWFISH CHOWDER



Corn Crab and Crawfish Chowder image

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

Provided by Mebriella

Categories     Lobster

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 21

2 lbs russet potatoes, peeled and cubed (only for chowder)
1/2 lb bacon, fried crisp, drained and crumbled
1/2 cup flour, plus
2 tablespoons flour
16 ounces low sodium chicken broth
2 (14 3/4 ounce) cans creamed corn
1 (15 1/4 ounce) can whole kernel corn, drained
1 cup green onion, sliced thin and divided
1 small onion, minced
1/2 cup celery, minced
1 teaspoon garlic, minced
1/2 bell pepper, diced
1 cup heavy cream
1 cup milk
1/4 cup sherry wine
1/2 teaspoon Worcestershire sauce
1 lb crawfish tail, with fat (louisiana crawfish, don't use chinese)
1 lb lump crabmeat, picked through for shells
salt
white pepper
red pepper

Steps:

  • Fry bacon, drain & crumble & set aside.
  • Saute onions, 3/4 of the green onions, bell pepper and celery in the bacon grease (or butter).
  • When onions are clear stir in the garlic and saute for 30 seconds.
  • Over medium heat add flour and make a light roux, stirring constantly for about 5 minutes, but don't brown.
  • Add chicken stock, milk and heavy cream then simmer until desired consistency.
  • Add corn, crawfish, crabmeat, sherry, and worchestershire sauce.
  • Stir well and simmer for 15-20 minutes. Season with salt, pepper to taste.
  • Serve in individual bowls and garnish with bacon crumbles and reserved green onions. Enjoy!
  • NOTE: Fresh cut corn makes this recipe even better. Use about 2 cups of fresh corn, with the milk from the cob. Hold the shucked corn over a bundt pan and just cut the corn from the cob. Go back over the cob with the dull side of the knife blade to get the extra milk. All of it will fall into the bundt pan for easy clean-up and transfer to your pot.

Nutrition Facts : Calories 631.2, Fat 27.8, SaturatedFat 12.3, Cholesterol 168, Sodium 1051.8, Carbohydrate 64.6, Fiber 6, Sugar 7.1, Protein 34.3

CAJUN CRAB AND CORN CHOWDER



Cajun Crab and Corn Chowder image

I skipped the wine and used evaporated milk in place of heavy cream. I also skipped the sour cream, but this was still delicious. I used crab and lobster and threw in a couple potatoes for fun. Recipe courtesy of The Soup Cookbook.

Provided by AmyZoe

Categories     Chowders

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

3 tablespoons butter
1 onion, finely chopped
2 garlic cloves, finely chopped
2 celery ribs, finely chopped
1 small carrot, finely chopped
3/4 cup white wine (medium-dry)
2 1/4 cups vegetable stock
1 1/2 cups corn (fresh or frozen)
1 pinch cayenne pepper
1/2 teaspoon dried herbs
1 1/2 cups heavy cream
3/4 cup sour cream
1 tablespoon fresh dill, chopped
8 ounces crabmeat
salt
pepper
whole wheat bread, to serve

Steps:

  • Melt the butter in a large pan.
  • Add the onion, garlic, celery, and carrot and cook over low heat, stirring occasionally, for 5 minutes, or until softened.
  • Increase the heat to medium, pour in the wine, and cook for 2 minutes, until the alcohol has evaporated.
  • Pour in the vegetable stock and bring to a boil, then add the corn, cayenne, and mixed herbs.
  • Bring back to a boil, reduce the heat, and simmer for 15 minutes.
  • Add the heavy cream and simmer gently over very low heat for an additional 10 to 15 minutes. Do not let the soup boil.
  • Gradually add the sour cream, whisking continuously with a balloon whisk, then stir in the dill and crabmeat and season to taste with salt and pepper.
  • Heat gently for 3 to 4 minutes, then ladle into warmed bowls and serve immediately with bread rolls.

Nutrition Facts : Calories 417.7, Fat 34.3, SaturatedFat 20.8, Cholesterol 127.6, Sodium 431.4, Carbohydrate 14.3, Fiber 1.7, Sugar 4.5, Protein 10.5

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 AND CRAB CHOWDER POT PIES



Corn and Crab Chowder Pot Pies image

Provided by Rachael Ray : Food Network

Time 2h10m

Yield 4 servings

Number Of Ingredients 18

1 tablespoon extra-virgin olive oil
3 to 4 slices speck or bacon, chopped or thinly sliced
2 handfuls baby potatoes, chopped (5 or 6)
3 to 4 small ribs celery, chopped
1 onion, finely chopped
2 large cloves garlic, chopped or thinly sliced
1 mild Fresno chile pepper, finely chopped
2 tablespoons chopped fresh thyme
1 tablespoon crab-boil seasoning, a palmful (recommended: Old Bay)
3 cups chicken stock
3 cups whole milk
4 tablespoons butter
3 rounded tablespoons flour
1 rounded tablespoon Dijon mustard
3 to 4 ears corn on cob, scraped or 2 cups frozen organic kernels, defrosted
1 sheet frozen puff pastry dough, thawed
1 (6- to 8-ounce) tub fresh lump crabmeat
A few drops hot sauce

Steps:

  • Heat some extra-virgin olive oil, a turn of the pot, in a Dutch oven over medium to medium-high heat. Add the chopped speck and render a couple of minutes. Add the potatoes, celery, onion, garlic, chile, thyme, crab seasoning, salt, and pepper to the pot, cover, and cook 10 minutes, stirring occasionally. Add the chicken stock and milk and bring to a boil.
  • In a small skillet over medium heat, melt the butter. Whisk in the flour and cook the roux 1 minute, then stir in the mustard and transfer the roux to the chowder mixture. When the roux has incorporated, stir in corn and bring the chowder to a bubble, reduce to slightly thicken. Turn the heat off, cool completely, and store for make-ahead meal.
  • To serve, heat the oven to 425 degrees F. Unfold the pastry dough and choose the bowls or individual shallow casseroles or deep ramekins that you wish to serve in. Use one as a template and cut 4 shapes from the sheet of dough, using a sharp paring knife to maneuver around the dish shape. Arrange the pastry dough on a non-stick baking sheet or on a parchment-lined baking sheet. Beat the egg with a splash of water and brush the dough with the egg wash. Bake 10 to 12 minutes, or until golden.
  • Reheat the chowder, covered, over moderate heat until the soup bubbles, then uncover and simmer.
  • Meanwhile, run your hands through the crabmeat to check for shells, discard the the shells. Sprinkle the crab with hot sauce and stir into the chowder to heat through.
  • Serve the chowder in individual dishes topped with pastry.

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.

CORN AND CRAB CHOWDER



Corn and Crab Chowder image

Be sure to use white corn-it's sweeter.

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Appetizer     Quick & Easy     High Fiber     Crab     Corn     Winter     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 first-course servings

Number Of Ingredients 8

1 16-ounce bag frozen petite white corn (do not thaw), divided
1 cup low-fat (1%) milk
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

Steps:

  • 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.

LOW FAT CRAB AND CORN CHOWDER



Low Fat Crab and Corn Chowder image

Make and share this Low Fat Crab and Corn Chowder recipe from Food.com.

Provided by TakeOut4Me

Categories     Chowders

Time 40m

Yield 4-6 cups, 4 serving(s)

Number Of Ingredients 17

1 tablespoon olive oil
2 minced garlic cloves
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped carrot
1 cup cubed potato (about 2 large)
1/2 cup chopped red bell pepper
1 (8 ounce) can corn (Mexicorn is best)
1 (10 1/2 ounce) can vegetable broth (Swanson)
4 cups skim milk
1 teaspoon butter
1 bay leaf
1 (6 ounce) can premium lump crabmeat
2 teaspoons Old Bay Seasoning (to taste)
salt (to taste)
pepper (to taste)
1 tablespoon flour (optional)

Steps:

  • Heat oil in a large stockpot over medium heat.
  • Add onion and garlic and saute for a few minutes, stirring often.
  • Add celery, carrot, potatoes and peppers and saute until slightly softened, about 5 minutes (NOTE: if potatoes stick, add a little more oil).
  • If you prefer thicker chowder, add the flour now and stir constantly for 2 minutes until cooked
  • Add corn, broth and milk and Bay leaf and bring to a simmer.
  • Simmer over medium-low heat for about 20-25 minutes or until vegetables are softened.
  • Gently stir in can of crabmeat and Old Bay seasoning.
  • Salt, Pepper and butter to taste.

Nutrition Facts : Calories 309.1, Fat 6.4, SaturatedFat 1.7, Cholesterol 39.7, Sodium 356, Carbohydrate 42.6, Fiber 4.2, Sugar 5.7, Protein 22.8

CORN AND CRAB SOUP BISQUE CHOWDER



Corn and Crab Soup Bisque Chowder image

Found this recipe for Zaar World Tour 5 on real cajun recipe website...looks tasty... this is what it said;The 2007 Lacombe Crab Cook-Off Festival truly has something for everyone. The community of Lacombe, Louisiana welcomes its visitors with a weekend of fun and pure pleasure. Great entertainment, great food, wonderful artwork, carnival rides, and friendly folks, all set under the majestic live oaks at John Davis Park DO WE HAVE CRABS? Why sure we do (in LeCompte). We have boiled crabs, we have crab cakes, we have soft shell crab poor boys, and more. More could maybe be this dish.

Provided by Thea

Categories     Chowders

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 12

2 cups butter (1 pound)
3 cups chopped corn
1 cup chopped bell pepper
1 cup chopped celery
3 cups chicken broth
3 (15 ounce) cans corn or 6 ears fresh corn
cans Carnation Evaporated Milk
2 lbs crabmeat
2 pints half-and-half
2 (10 1/2 ounce) cans cream of potato soup
1 cooking spoon flour
black pepper and oyster crackers (optional)

Steps:

  • Sauté pepper and celery in butter until completely softened. While stirring add the flour until dissolved. Add the chicken broth, corn, and crab cooking and stirring for five minutes. Add the milk , cream and potato soup stirring and blending until thoroughly heated throughout.

JACK DANIELS CRAB AND CORN CHOWDER



Jack Daniels Crab and Corn Chowder image

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

Provided by lazyme

Categories     Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

4 1/2 tablespoons flour
1/2 cup chopped celery
1/2 cup chopped onion
3 tablespoons butter
1 cup diced red potatoes
2/3 cup fresh corn
1/2 tablespoon crab base (or 1 chicken boullion cube)
1 1/2 cups water
1 cup cream
3/4 cup dungeness crabmeat
1 pinch thyme
1 pinch salt
1 pinch fresh ground black pepper
1/2 teaspoon Old Bay Seasoning
1 tablespoon minced fresh parsley
2 tablespoons Jack Daniels Whiskey

Steps:

  • Precook potatoes, drain, cut and set aside.
  • Sweat onions, celery and corn with butter, add flour and thyme and cook 5 to 10 minutes.
  • Add water and crab base, Old Bay seasoning, parsley and 1/2 cup of the crab meat.
  • Add heavy cream and bring to 180 degrees.
  • Add potatoes and salt and pepper to taste.
  • Add Jack Daniels and remainder of crab meat just before serving.

CHINESE CORN AND CRAB CHOWDER



Chinese Corn and Crab Chowder image

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

Provided by ratherbeswimmin

Categories     Chowders

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

6 ears sweet corn (or 4 cups frozen corn kernels, thawed)
6 cups low sodium chicken broth
1 tablespoon canola oil
2 scallions, finely sliced, white and green parts separated
1 tablespoon grated fresh ginger
2 tablespoons Chinese wine or 2 tablespoons dry sherry
2 tablespoons cornstarch
2 tablespoons cold water
8 ounces lump crabmeat, drained and picked over for shells and cartilage
2 teaspoons rice vinegar
1 tablespoon low sodium soy sauce
1 large egg, lightly beaten
1/2 teaspoon salt
1/8 teaspoon white pepper

Steps:

  • If using ears of corn, use a knife to remove the kernels, collecting any juices that are released; discard the cobs.
  • Place 2 cups of the corn kernels and 1 cup of the broth in a blender and puree until smooth.
  • Heat the oil in a soup pot over med-high heat.
  • Add the scallion whites and cook, stirring 1 minute.
  • Stir in the ginger and add the remaining 5 cups broth, the remaining corn kernels with any juices, the pureed corn mixture, and the cooking wine; bring to a boil.
  • Decrease heat to med-low and simmer for 10 minutes.
  • In a small bowl, stir together the cornstarch and the water until the cornstarch is dissolved.
  • Slowly add the mixture to the soup and cook over med-high heat, stirring constantly, until the soup boils and thickens.
  • Decrease heat to med-low, add the crab, vinegar, and soy sauce; cook until the crab has heated through, about 1 minute.
  • Drizzle in the egg, stirring constantly, and cook for 1 minute more.
  • Season with salt and white pepper, to taste.
  • Serve garnished with scallion greens.
  • 340 calories per 2 cup serving.

Nutrition Facts : Calories 306, Fat 9.2, SaturatedFat 1.6, Cholesterol 89.6, Sodium 786.2, Carbohydrate 35.5, Fiber 4, Sugar 5.1, Protein 26.1

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

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.

Tips:

  • Use Fresh Ingredients: The fresher the ingredients, the better your chowder will taste. If you can, use fresh crab meat, corn, and vegetables.
  • Choose the Right Type of Crab: There are many different types of crab that can be used in chowder. Some popular choices include blue crab, Dungeness crab, and snow crab. Each type of crab has its own unique flavor, so choose the one that you prefer best.
  • Don't Overcook the Crab: Crab meat is very delicate and can easily be overcooked. Be careful not to boil or simmer the crab for too long, or it will become tough and rubbery.
  • Use a Good Quality Corn: The type of corn you use will also make a big difference in the flavor of your chowder. Choose a sweet, fresh corn that is in season.
  • Don't Be Afraid to Experiment: There are many different ways to make crab and corn chowder. Feel free to experiment with different ingredients and flavors to create your own unique recipe.

Conclusion:

Crab and corn chowder is a delicious and versatile dish that can be enjoyed all year round. It is perfect for a quick and easy weeknight meal or for a special occasion. With just a few simple ingredients, you can create a delicious and satisfying chowder that your family and friends will love.

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