Best 2 Easy Corn And Crab Chowder Recipes

**Indulge in a Hearty and Creamy Corn and Crab Chowder: A Symphony of Flavors for Every Occasion**

As the weather turns chilly, warm up with a comforting bowl of corn and crab chowder, a classic dish that embodies the essence of coastal cuisine. This delectable soup features a rich and creamy broth brimming with sweet corn kernels, tender crab meat, and a medley of aromatic vegetables. Served with a side of crusty bread or crackers, this chowder promises a satisfying and flavorful experience that will delight your taste buds. Embark on a culinary journey with our two carefully curated recipes, each offering a unique twist on this beloved dish. From the classic New England-style chowder, bursting with fresh seafood and a hint of sweetness, to the creamy and smoky Cajun-inspired chowder infused with bold spices, these recipes guarantee a heartwarming and memorable meal.

Let's cook with our recipes!

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

Ingredients

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

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

Ingredients

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

Tips:

Use fresh or frozen corn. Fresh corn is best, but frozen corn is a good option when fresh corn is not available.
Use a variety of vegetables. In addition to corn and crab, you can add other vegetables to your chowder, such as potatoes, carrots, celery, and onions.
Use a flavorful broth. The broth is the base of your chowder, so it's important to use a flavorful one. You can use chicken broth, vegetable broth, or fish broth.
Add some seasonings. Season your chowder with salt, pepper, and other seasonings to taste. You can also add herbs, such as thyme, rosemary, or basil.
Don't overcook the crab. Crab cooks quickly, so be careful not to overcook it. Otherwise, it will become tough and chewy.
Serve with crusty bread or crackers. Corn and crab chowder is a hearty and delicious soup that is perfect for a cold day. Serve it with crusty bread or crackers for a complete meal.

Conclusion:

Corn and crab chowder is a classic New England dish that is enjoyed by people of all ages. It's a creamy, flavorful soup that is perfect for a cold day. This recipe is easy to follow and can be made with fresh or frozen corn. You can also add other vegetables to your chowder, such as potatoes, carrots, celery, and onions. Be sure to use a flavorful broth and season your chowder to taste. Don't overcook the crab, or it will become tough and chewy. Serve your chowder with crusty bread or crackers for a complete meal.