Best 3 Sheryls Corn And Crab Chowder Recipes

Feast your taste buds on a delightful journey with Sheryl's Corn and Crab Chowder, a culinary masterpiece that harmonizes the flavors of the sea and the sweetness of corn. This creamy and comforting chowder is a symphony of textures and flavors, featuring succulent crab meat, tender corn kernels, and a medley of aromatic vegetables. Savor the delicate balance of herbs and spices that elevate this chowder to a dish that will warm your soul on a chilly day.

But that's not all! This versatile recipe article offers a treasure trove of additional chowder variations to tantalize your taste buds. Dive into the depths of a hearty Clam Chowder, where tender clams mingle with savory bacon and potatoes in a rich, creamy broth. Experience the smoky allure of Smoked Salmon Chowder, where the delicate flavor of smoked salmon is complemented by a creamy base infused with aromatic herbs. And for a vegetarian delight, try the flavorful Corn Chowder, a symphony of sweet corn, tender vegetables, and a creamy broth that will satisfy even the most discerning palate.

Embark on a culinary adventure with Sheryl's Corn and Crab Chowder and its accompanying recipes. Each variation promises a unique taste experience that will leave you craving for more. So, grab your apron, gather your ingredients, and prepare to indulge in a delectable journey of chowder perfection.

Here are our top 3 tried and tested 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

Ingredients

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

Ingredients

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.

SWEET CORN AND CRAB CHOWDER

Sweet Corn and Crab Chowder image

Provided by Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 13

Ingredients

3 tablespoons unsalted butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/4 cup all-purpose flour
4 cups homemade fish stock or bottled clam juice
1/2 cup diced potato
1 cup fresh corn kernels
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup coarsely chopped white crabmeat
1 cup heavy cream
2 tablespoons chopped fresh parsley

Steps:

Melt the butter in a large saucepan over medium heat and saute the onion and celery until softened. Stir in the flour and cook for 3 minutes, stirring frequently. Gradually add the stock, whisking until you have a smooth liquid. Add the potatoes, corn, thyme, salt and pepper. Cover and bring to a boil. Then reduce the heat and simmer for 15 minutes or until the vegetables are tender, stirring occasionally.
Stir in the crabmeat and heavy cream and heat the soup gently but thoroughly. Do not let it boil or the soup may curdle. Sprinkle with the chopped parsley and serve immediately.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your chowder.
Don't skimp on the butter. Butter adds richness and flavor to the chowder.
Cook the vegetables until they are tender but still have a little bit of crunch. This will give the chowder a nice texture.
Use a good quality fish stock. This will also add a lot of flavor to the chowder.
Add the crab meat at the end of the cooking process. This will prevent it from becoming tough.
Season the chowder to taste. You may want to add more salt, pepper, or Old Bay seasoning.
Serve the chowder hot with crusty bread or crackers.

Conclusion:

Sheryl's Corn and Crab Chowder is a delicious and hearty soup that is perfect for a cold day. It is easy to make and can be tailored to your own taste. So next time you are looking for a comforting and flavorful soup, give this recipe a try!