Best 2 Smoked Corn And Crab Chowder With Mount Gay Rum Recipes

Indulge in a symphony of flavors with our Smoked Corn and Crab Chowder with Mount Gay Rum, a culinary masterpiece that tantalizes your taste buds with every spoonful. This chowder artfully blends the smoky essence of corn, the delicate sweetness of crab, and the warmth of Mount Gay Rum, resulting in a harmonious balance of flavors. Discover the secrets behind this delectable dish, along with two additional chowder recipes that will transport you to a realm of culinary bliss. Embark on a culinary journey with us and savor the essence of these extraordinary chowders.

Check out the recipes below so you can choose the best recipe for yourself!

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.

SMOKED CORN, HAM AND CRAB CHOWDER

Smoked Corn, Ham and Crab Chowder image

I don't know if this is a chowder or a bisque or just a soup. Whatever it is, it was tasty. The wife and I bought king crab legs on sale from some grocery chain. They had 1 kg bags and we managed to eat the bulk of it in one night but these are leftovers you don't want to go to waste. It was the Saturday before Thanksgiving (Canadian here) and I was smoking my ham on the bbq for the next day when this soup came to me. I smoked my tomato, garlic, corn and ham. Why? Because I could. Is it 100% necessary? I suppose not but you do lose that level of flavour.

Provided by whatscooking

Categories Chowders

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

5 -7 crab legs, cooked, cleaned, picked through and shells reserved (use your judgement, you want about 1 to 1 1/2 cups of crab)
200 g smoked ham, cubed (if you are buying store bought, ask them to cut it all in one thick slice)
1 ear of corn, smoked
1 beefsteak tomato, smoked
1 head garlic, smoked
3 shallots, finely diced
1 celery rib, finely diced
1 jalapeno, finely diced
1 chipotle chile in adobo, finely diced plus 1 tsp adobe sauce from can
10 ounces bottled clam juice
8 cups water
salt and pepper
crouton (optional)

Steps:

Put the crab shells and 8 cups of water in a stockpot. Boil it down until you have about 4-5 cups. Strain into another pot, discard the shells and set aside.
In the original pot, sweat off your shallot, celery and jalapeno pepper for about 3-4 minutes, until soft.
Take your head of garlic and squeeze out all the cloves into the pot. Mix until well combined.
Remove the kernals from the ear of corn using a knife and add the corn.
Take the tomato in your hand and squeeze it into the pot. Rip the tomato into bite size pieces, discarding the hard core.
Add the ham, chipotle, adobe sauce, clam juice and reduced stock.
Bring to a boil and reduce heat to a simmer. Simmer for about 30 minutes.
Add the crab, mix well. Simmer for another 15 minutes, add salt and pepper to taste. Serve with croutons if desired.

Nutrition Facts : Calories 344, Fat 7.5, SaturatedFat 2.2, Cholesterol 126.7, Sodium 2837.8, Carbohydrate 14.2, Fiber 1.6, Sugar 2, Protein 53.6

Tips:

For the best flavor, use fresh corn on the cob.
If you don't have fresh corn on the cob, you can use frozen corn kernels.
Be sure to smoke the corn before adding it to the chowder. This will give it a delicious smoky flavor.
You can use any type of crab meat you like in this chowder. Snow crab, blue crab, and Dungeness crab are all good choices.
If you don't have any crab meat, you can substitute cooked shrimp or chicken.
Feel free to add other vegetables to this chowder, such as potatoes, carrots, or celery.
Serve this chowder with a side of crusty bread or crackers.

Conclusion:

Smoked corn and crab chowder is a delicious and easy-to-make soup that is perfect for a cold day. The combination of smoked corn, crab meat, and Mount Gay rum gives this chowder a unique and flavorful taste. This chowder is sure to be a hit with your family and friends.

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