Crab And Corn Chowder By Don Morrisons Chowder House Recipes

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CRAB AND CORN CHOWDER BY DON MORRISON'S CHOWDER HOUSE



Crab and Corn Chowder by Don Morrison's Chowder House image

Don Morrison's Crab and Corn Chowder from Morrison's Chowder House in Freeport, Maine. I haven't tried this yet (just saw it on our local TV.), but I love REAL old fashion chowdas' as I grew up eating my grandmother's many different types. Hope you love it as much as I'm sure I will.

Provided by Dee Coonhound

Categories     Stew

Time P1D

Yield 1 gal., 10 serving(s)

Number Of Ingredients 10

4 ounces butter (1 stick)
1 large onion (diced fine)
5 cups potatoes, cubed and cooked about 4 large potatoes
1 cup half-and-half
1 cup evaporated milk
1 cup clam broth
2 (16 ounce) cans canned whole kernel corn (drained but save the juice)
1 (16 ounce) can creamed corn
2 teaspoons Old Bay Seasoning
1 1/2 lbs fresh crabmeat, hand picked Maine Crab meat

Steps:

  • Preheat 6-quart soup pot on medium-high heat with butter.
  • Add onions, whole corn, and half the crabmeat. Cook until onions are clear. Add Old Bay seasoning and cook 3 more minutes.
  • Add clam broth, liquid from corn, and creamed corn. Bring to boil and add evaporated milk and half-and-half; slowly bring chowder to a low simmer being careful not to boil. Add potatoes. Add the remainder of the crabmeat the next day, just before serving the chowder.
  • Cool chowder in refrigerator overnight and serve the following day. All chowders are always best if made the day before. Enjoy!

Nutrition Facts : Calories 363.5, Fat 15.3, SaturatedFat 8.9, Cholesterol 81.5, Sodium 693.9, Carbohydrate 41.7, Fiber 4, Sugar 2.9, Protein 18.8

MARYLAND CRAB-SWEET CORN CHOWDER



Maryland Crab-Sweet Corn Chowder image

This is a recipe from a bed and breakfast here in Maryland. Once we tried it, it became a family favorite and a traditional Thanksgiving dish.

Provided by Mom of Five

Categories     Chowders

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 cups frozen whole kernel corn
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon cooking oil
1 (14 1/2 ounce) can chicken broth
1 cup whipping cream
1/8-1/4 teaspoon salt
1/8 teaspoon white pepper
1 medium potato, peeled and finely chopped (1 cup)
1/4 cup yellow sweet peppers or 1/4 cup green sweet pepper
6 ounces crabmeat, fresh,frozen or canned

Steps:

  • In a 2 qt saucepan, cook half of the whole kernel corn, the onion and garlic in hot cooking oil till onion is tender, not brown.
  • Carefully add chicken broth.
  • Bring to boiling; reduce heat.
  • Simmer, uncovered for 10 minutes.
  • Stir in whipping cream, salt, and white pepper.
  • Simmer, uncovered, for 10 min.
  • or until slightly thickened.
  • Watch carefully because it may foam and rise in pan.
  • Remove from heat; cool slightly.
  • Pour the cooled mixture into a blender container.
  • Cover and blend until smooth.
  • Return to same sauce pan.
  • Keep warm.
  • Meanwhile, in a small covered saucepan cook remaining corn and potato in boiling, salted water for two minutes.
  • Add chopped sweet pepper.
  • Cover and cook about 1 minute or til tender.
  • Drain.
  • Stir the drained vegetables into the soup.
  • Add the fresh or frozen crab meat; heat through.
  • If desired, garnish with parsley and red pepper strips.

Nutrition Facts : Calories 289.9, Fat 16.7, SaturatedFat 9.5, Cholesterol 66.2, Sodium 531.7, Carbohydrate 27.2, Fiber 3.2, Sugar 1.6, Protein 11

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.

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