Best 4 Corn And Crab Chowder Pot Pies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Indulge in the Comforting Delights of Corn and Crab Chowder Pot Pies: A Culinary Symphony of Flavors**

Embark on a culinary journey with our enticing corn and crab chowder pot pies, a harmonious blend of classic comfort food and coastal charm. These individual pot pies showcase a luscious filling brimming with tender crab meat, sweet corn kernels, and a medley of vegetables, enveloped in a rich and creamy chowder sauce. Flaky, golden-brown puff pastry crusts crown each pie, creating a symphony of textures and flavors that will tantalize your taste buds. This article presents a collection of corn and crab chowder pot pie recipes, ranging from traditional to modern interpretations, ensuring that every palate finds its perfect match. Whether you prefer a classic New England-style chowder with its creamy white base or a flavorful Manhattan-inspired tomato-based chowder, our recipes have you covered. Get ready to embark on a culinary adventure that will warm your heart and satisfy your soul.

**Savory Corn and Crab Chowder Pot Pies with Puff Pastry Crust:**
This traditional recipe captures the essence of comfort food with a creamy New England-style chowder filling tucked inside flaky puff pastry crusts.

**Creamy Tomato Corn and Crab Chowder Pot Pies with Herb Crust:**
Experience a vibrant twist with this recipe, featuring a luscious Manhattan-style tomato-based chowder filling and a savory herb-infused crust.

**Gluten-Free Corn and Crab Chowder Pot Pies with Cheddar Cheese Crust:**
Indulge in a gluten-free variation of this classic dish, featuring a creamy corn and crab chowder filling encased in a golden cheddar cheese crust.

**Mini Corn and Crab Chowder Pot Pies with Bacon and Chive Crust:**
Elevate your appetizer game with these bite-sized pot pies, boasting a delectable bacon and chive crust and a savory corn and crab chowder filling.

**Corn and Crab Chowder Pot Pies with Seafood Medley and Phyllo Dough Crust:**
Experience the bounty of the sea in this seafood-packed pot pie, featuring a medley of crab, shrimp, and mussels nestled in a creamy chowder filling, all wrapped in crispy phyllo dough.

**Corn and Crab Chowder Pot Pies with Sweet Cornbread Crust:**
Satisfy your cravings for Southern comfort with these pot pies, featuring a sweet cornbread crust and a hearty corn and crab chowder filling.

**Vegan Corn and Crab Chowder Pot Pies with Flaky Pie Crust:**
Savor the flavors of the sea in this plant-based pot pie, featuring a mock crab filling made from hearts of palm and a creamy vegan chowder sauce, all enveloped in a flaky pie crust.

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

Tips:

  • For the best flavor, use fresh corn and crab meat. If you don't have access to fresh corn, you can use frozen corn that has been thawed and drained.
  • If you don't have any Old Bay seasoning, you can substitute a blend of celery salt, paprika, garlic powder, and black pepper.
  • Be careful not to overcook the pot pies. The filling should be hot and bubbly, but the crust should not be over-browned.
  • Serve the pot pies immediately with a dollop of sour cream or tartar sauce.

Conclusion:

Corn and crab chowder pot pies are a delicious and easy-to-make meal that is perfect for a weeknight dinner. They are also a great way to use up leftover corn and crab meat. With their creamy filling and flaky crust, these pot pies are sure to be a hit with your family and friends.

Related Topics