Pueblo Pepper Jack Corn And Crab Chowder Recipes

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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.

CHILLED CORN AND CRAB CHOWDER



Chilled Corn and Crab Chowder image

From "Jane Brody's Good Seafood Book", 1994. You can substitute surimi in place of crab if you like, but the real thing is so much better. Frozen corn may be used instead of fresh. Needless to say, This is best made in the end of summer, when all the major ingredients are in season and at the peak of their flavor. Make a meal of it with some hearty bread and a garden salad. Cooking time does not include chilling the soup.

Provided by zeldaz51

Categories     Chowders

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 teaspoons canola oil
2 ounces Canadian bacon, finely chopped (about 1/3 c.)
1 cup finely chopped onion
1 cup finely diced red bell pepper
3/4 cup finely chopped celery
1 tablespoon seeded minced jalapeno
2 teaspoons minced garlic
1 teaspoon ground cumin
6 cups chicken broth
1 bay leaf
2 cups corn kernels (cut from about 4 medium ears)
1/4 teaspoon fresh ground white pepper
1 cup plain yogurt (nonfat or low fat)
1 lb lump crabmeat or 1 lb surimi, cut into bite-sized pieces
2 tablespoons chopped cilantro (or to taste) or 2 tablespoons fresh parsley (or to taste)
additional chopped cilantro or parsley (to garnish)

Steps:

  • Heat the oil briefly in a nonstick soup pot or Dutch oven. Add the Canadian bacon and saute, stirring often, for about 2 minutes. Add the onion, saute 3 minutes longer; add the bell pepper, celery, jalapeno, garlic, and cumin, saute another 2 minutes.
  • Add the broth, bay leaf, corn, and ground pepper. Bring to a boil and reduce the heat to simmer for 20minutes. Remove the pot from the heat and discard the bay leaf. Set the mixture aside to cool until it is lukewarm.
  • Place the yogurt in a small bowl. Add some of the liquid from the pot to the yogurt, stirring the ingredients well. The pour the thinned yogurt back into the pot, stir until the yogurt is well integrated with the other ingredients. Add the crab meat or surimi, stirring the chowder gently, then add the 2 tablespoons of cilantro or parsley. Chill the soup until serving time. Serve garnished with additional cilantro or parsley.

Nutrition Facts : Calories 445.3, Fat 10.4, SaturatedFat 2.8, Cholesterol 101.7, Sodium 1816.4, Carbohydrate 47.4, Fiber 5.9, Sugar 7.6, Protein 44.1

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

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

ROASTED CORN AND CRAB CHOWDER



Roasted Corn and Crab Chowder image

This one's fast and good. Great for after chopping down the Christmas tree or Ice Skating. Company quality!!

Provided by Diana Adcock

Categories     Chowders

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

4 ears of corn, roasted and kernels cut
6 slices bacon, cooked and chopped
2 teaspoons butter
4 cloves garlic, minced
1 large onion, diced
2 (14 ounce) cans clam juice
1 cup instant mashed potatoes
1/2 cup half-and-half
3 teaspoons chopped fresh thyme
1 1/2 teaspoons Cajun blackened spice mix
1/2 teaspoon salt
1/2 lb fresh crabmeat, picked over
1 1/2 cups shredded sharp cheddar cheese (optional)

Steps:

  • In a large saucepan or dutch oven melt butter over medium high heat and add garlic and onion.
  • When onion is begining to become translucent add clam juice and potato flakes.
  • Cook, stirring occasionally until thickened slightly.
  • Reduce heat to simmer; add corn, cream, thyme, seasoning mix, salt and bacon.
  • Simmer for 20 minutes.
  • Add crab and heat through, around 5 minutes.
  • Serve in hot bowls, top with cheese and a sprinkle of cajun mix.

Nutrition Facts : Calories 331, Fat 15.2, SaturatedFat 5.8, Cholesterol 48.5, Sodium 1009, Carbohydrate 37, Fiber 3.1, Sugar 7.7, Protein 13.6

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.

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