Smoked Corn Ham And Crab Chowder Recipes

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SMOKED CORN AND CRAB CHOWDER WITH MOUNT GAY RUM



Smoked Corn and Crab Chowder with Mount Gay Rum image

Provided by Food Network

Time 50m

Yield 12 servings

Number Of Ingredients 13

12 Jonah crabs
2 cups potatoes, cut into 1/4-inch dice
1/4 pound (1 stick) butter
1 cup onion, finely diced
1/2 cup celery, finely diced
1/4 cup red pepper, finely diced
1/4 cup green pepper, finely diced
1 cup all-purpose flour
1/2 gallon half-and-half
2 cups hickory smoked corn (from 6 ears corn)
1-ounce sherry pepper sauce (recommended: Outerbridges Sherry Pepper Sauce)
1-ounce rum (recommend: Mount Gay)
Paprika, for garnish

Steps:

  • Fill a large stockpot with 1 gallon water. Bring water to a boil, add the crabs, and cook until tender and cooked through. Remove crabs when done and set aside to cool. Over high heat, reduce the cooking liquid until 1 quart remains to make crab stock. When crabs are cool enough, pick the crabmeat and reserve (should yield about 1 pound of meat).
  • Meanwhile, place potatoes in a large saucepan with enough cold water to cover. Bring to a boil and cook potatoes until al dente. Drain and then place potatoes in a bowl of ice water to stop the cooking. Melt the butter over medium-low heat in the same saucepan. Add onion, celery, red and green peppers, and saute until tender. Add flour and continue cooking for another 2 to 3 minutes. Add crab stock, potatoes, half-and-half, smoked corn, sherry pepper sauce, rum, and crabmeat, and cook until all heated through. Garnish with paprika.

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.

CORN CHOWDER W/FRESH HERBS, POTATOES AND SMOKED HAM



Corn Chowder W/Fresh Herbs, Potatoes and Smoked Ham image

With fall fast approaching and longing for a steaming bowl of soup, I dug into the huge pile of my recipes that I have yet to put here, and came across this one! A hearty rich chowder that will keep you warm from the icy cold north winds!

Provided by Wildflour

Categories     Chowders

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 (14 1/2 ounce) cans chicken broth
1/2 cup finely chopped onion
1 medium carrot, finely chopped
1 bay leaf
1 sprig fresh thyme
1 sprig fresh tarragon
2 (16 ounce) cans whole potatoes, drained
2 (16 ounce) cans whole kernel corn, drained
1/2 cup half-and-half
2 canned pimientos, drained and diced
3 tablespoons chopped fresh parsley
1 1/2-2 cups diced smoked ham
additional chopped parsley (to garnish)

Steps:

  • In large (3-quart or so) saucepan,combine broth, onion and carrots.
  • Tie together bay leaf and fresh herbs to make a bouquet garni.
  • Add to saucepan and bring to a boil, reduce heat and simmer 10 minutes.
  • Remove herbs. Remove pan from heat.
  • Dice canned potatoes *reserving 1 cup. Set 1 cup's worth aside.
  • Put rest of potatoes and 1 can of corn in the blender. Blend til smooth, add to saucepan. (*You can also do this in the saucepan instead of the blender with a Magic Wand hand mixer.).
  • Return pan to heat (about medium), and add the rest of the potatoes (the 1 cup you reserved), the second can of corn, the half and half and the diced ham.
  • Bring just to a boil, reduce heat and simmer on low for 5 minutes.
  • Stir in pimientos and parsley.
  • Season with a little pepper or hot sauce if desired, to taste.
  • Taste for saltiness, add salt only if needed. *Ham can be very salty so be careful adding only a little at a time.
  • Ladle into bowls and garnish with additional parsley.
  • Serve with warm crusty bread or fresh baked cornbread and butter!

Nutrition Facts : Calories 463.4, Fat 7.5, SaturatedFat 3, Cholesterol 11.2, Sodium 1497.8, Carbohydrate 91, Fiber 11.2, Sugar 10.6, Protein 16.8

HAM AND CORN CHOWDER



Ham and Corn Chowder image

This soup is creamy as well as hearty and filling; easy to prepare and budget-friendly. The corn adds a tiny bit of sweetness to the taste. For variety, you could probably add some peas and/or carrots; shredded cheddar for topping upon serving. Add some nice warm bread to accompany the meal. This recipe is courtesy of Taste of Home Magazine, a 2nd place winner in a soup contest.

Provided by TheDancingCook

Categories     Chowders

Time 1h

Yield 2 quarts, 8 serving(s)

Number Of Ingredients 12

2 celery ribs, diced
1/4 cup onion, diced
2 tablespoons margarine or 2 tablespoons butter
2 tablespoons flour
3 cups milk
2 cups cooked ham, diced
2 cups potatoes, cooked and diced small
1 1/2 cups frozen corn
1 (14 3/4 ounce) can cream-style corn
1/4 teaspoon dried thyme
1/8 teaspoon cayenne pepper
1/8 teaspoon salt

Steps:

  • Boil water; meanwhile peel and dice potatoes.
  • Boil for about 10-15 minutes (soft but not too mushy).
  • Meanwhile, dice up ham, onion, celery.
  • In a large saucepan, saute the onion and celery in butter until softened.
  • Stir in the flour and stir until well blended, then gradually add milk.
  • Bring to a boil while stirring until thickened, about 2 minutes.
  • Stir in remaining ingredients and bring to a boil.
  • Reduce heat, cover and simmer about 15 minutes or until heated through.

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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