Best 6 The Ospidillo Cafe Crab Chowder Recipes

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Indulge in a culinary journey with our selection of delectable crab chowder recipes that capture the essence of coastal flavors. From the classic New England-style chowder, characterized by its creamy broth, tender chunks of crab, and medley of vegetables, to the rich and flavorful Manhattan chowder, known for its tomato-based broth and hearty ingredients, our collection offers a diverse range of options to satisfy every palate. Whether you prefer the simplicity of a traditional chowder or the bold flavors of a more contemporary variation, we have a recipe that will tantalize your taste buds. Dive into the comforting warmth of these crab chowder creations, perfect for a cozy meal or a special occasion.

Here are our top 6 tried and tested recipes!

CRAB CHOWDER



Crab Chowder image

This recipe can be prepared in 45 minutes or less. If you prefer your soup a little thicker, crush 6 saltines into fine crumbs and add them at the end of the procedure, when you add the crab. From Gourmet.

Provided by Bev I Am

Categories     Chowders

Time 45m

Yield 4 cups

Number Of Ingredients 8

2 slices bacon
1 medium onion
2 medium boiling potatoes
1/2 cup water
1/2 lb jumbo lump crab meat
3 cups whole milk
1/8 teaspoon cayenne, to taste
chopped fresh flat-leaf parsley

Steps:

  • Chop bacon and in a 2-quart heavy saucepan cook over moderate heat, stirring occasionally, until crisp.
  • Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in pan.
  • While bacon is cooking, cut onion into 1/4-inch dice.
  • Peel potatoes and cut into 1/4-inch dice.
  • Stir onion, potatoes, and water into bacon fat and simmer, covered, until potatoes are tender and most of water is evaporated, about 15 minutes.
  • While mixture is simmering, pick over crab meat, removing any bits of shell and cartilage.
  • Stir milk and cayenne into mixture and return just to a simmer.
  • Add crab and salt and pepper to taste and bring chowder to a simmer.
  • Serve chowder garnished with parsley and bacon.

CREAMY CRAB CHOWDER



Creamy Crab Chowder image

This creamy crab chowder made with sauteed onions, celery, garlic, and parsley is one of my family's favorites.

Provided by LANAN

Categories     Soups, Stews and Chili Recipes     Chowders

Time 35m

Yield 8

Number Of Ingredients 18

2 tablespoons bacon grease
2 tablespoons butter
1 onion, finely chopped
1 stalk celery, finely chopped
1 tablespoon chopped fresh parsley
1 ½ cups chicken stock
1 quart heavy cream
½ teaspoon salt
½ teaspoon seasoned salt
⅛ teaspoon ground black pepper
⅛ teaspoon chili powder
⅛ teaspoon dried dill weed
1 pinch white sugar
1 pinch cayenne pepper
1 pound fresh crabmeat
2 tablespoons all-purpose flour
1 tablespoon water, or as needed
¼ cup dry sherry

Steps:

  • Heat bacon grease and butter in a large pot over medium-high heat. Saute onion, celery, and parsley until onion is browned, about 5 minutes. Reduce heat to medium and pour in stock. Slowly stir in cream, salt, seasoned salt, pepper, chili powder, dill, sugar, and cayenne pepper. Add crab and simmer until flavors combine, about 15 minutes.
  • Mix flour with water in a small bowl and pour into the soup. Stir to thicken slightly. Add sherry just before serving.

Nutrition Facts : Calories 512.5 calories, Carbohydrate 7.9 g, Cholesterol 220.8 mg, Fat 47.6 g, Fiber 0.4 g, Protein 13.5 g, SaturatedFat 29.3 g, Sodium 621 mg, Sugar 1.1 g

CRAB CHOWDER



Crab Chowder image

This is the tastiest soup I've ever encountered and the only one I'll ever submit. For a thicker sauce use more cream and less milk.

Provided by STUCK601

Categories     Soups, Stews and Chili Recipes     Chowders

Time 40m

Yield 6

Number Of Ingredients 11

2 tablespoons unsalted butter
1 yellow onion, finely chopped
4 stalks celery, cut into 1/4-inch slices
1 tablespoon finely chopped fresh thyme
salt and ground black pepper to taste
7 potatoes, cut into 1/2-inch pieces
2 cups whole milk
1 (15 ounce) can fish broth
1 cup heavy whipping cream
1 (8 ounce) bottle clam juice
1 ½ pounds Dungeness crab meat, chopped

Steps:

  • Melt butter in a large pot over medium heat. Cook and stir onion, celery, thyme, salt, and pepper in hot butter until onion and celery start to soften, about 5 minutes. Stir potatoes, milk, broth, cream, and clam juice into onion mixture. Bring to a simmer; cook until potatoes are soft, about 10 minutes.
  • Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to pot and stir in crabmeat. Cook until soup is hot and crab is heated through, about 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 559.7 calories, Carbohydrate 52.2 g, Cholesterol 160 mg, Fat 23.3 g, Fiber 6.2 g, Protein 35.8 g, SaturatedFat 13.5 g, Sodium 818.2 mg, Sugar 6.9 g

CAULIFLOWER AND CRAB CHOWDER



Cauliflower and Crab Chowder image

Make and share this Cauliflower and Crab Chowder recipe from Food.com.

Provided by 4-H Mom

Categories     Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups cauliflower florets
1 (14 1/4 ounce) can chicken broth
1/2 cup finely chopped red bell pepper
1 1/2 teaspoons finely shredded lemon peel
1 1/2 cups half-and-half
3 tablespoons all-purpose flour
1 (8 ounce) package imitation crabmeat
2 tablespoons dill weed

Steps:

  • In a large saucepan combine cauliflower, broth, bell pepper and lemon peel. Bring to boiling, reduce heat. Cover and simmer 6 to 8 minutes or until cauliflower is crisp tender.
  • Stir together half and half and flour. Stir into cauliflower mixture. Bring to boiling.
  • Gently stir in crabmeat. Heat through. Season with salt and pepper to taste. Sprinkle with dill weed, if desired. Serve immediately.

CRAB CORN CHOWDER IN LESS THAN 30 MINUTES



Crab Corn Chowder in Less Than 30 Minutes image

Make and share this Crab Corn Chowder in Less Than 30 Minutes recipe from Food.com.

Provided by luvin spoonful

Categories     Chowders

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb of pasteurized special crabmeat
32 ounces seafood stock
1 pint half-and-half
2 large baking potatoes, peeled and cubed
2 cups frozen corn
2 roasted red peppers, chopped
1 medium onion, chopped
3 tablespoons olive oil
3 minced garlic cloves
1/4 teaspoon crushed red pepper flakes
ground black pepper
chopped parsley

Steps:

  • Roast the peppers. (Place sections of peppers skin side up on low broil for about 10 minutes. When blackened, put in a zip lock bag. After cooling, skins will peel easily.) Set aside.
  • Proceed to make the chowder:.
  • Saute garlic & crushed red pepper in olive oil until fragrant, then add the onion and saute until softened.
  • Add seafood stock and potatoes. Cover and simmer until potatoes are done (about 10 minutes).
  • Remove half of the chowder and blend. Return to pot.
  • Add the corn, crab, & roasted red peppers and bring back to a boil for a couple minutes.
  • Add half and half.
  • After chowder reheats, serve with chopped parsley.

Nutrition Facts : Calories 566.8, Fat 26.1, SaturatedFat 10.4, Cholesterol 92.4, Sodium 1006.8, Carbohydrate 57.9, Fiber 5.8, Sugar 2, Protein 31.1

ROASTED CORN AND CRAB CHOWDER



Roasted Corn and Crab Chowder image

This one's fast and good. Great for after chopping down the Christmas tree or Ice Skating. Company quality!!

Provided by Diana Adcock

Categories     Chowders

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

4 ears of corn, roasted and kernels cut
6 slices bacon, cooked and chopped
2 teaspoons butter
4 cloves garlic, minced
1 large onion, diced
2 (14 ounce) cans clam juice
1 cup instant mashed potatoes
1/2 cup half-and-half
3 teaspoons chopped fresh thyme
1 1/2 teaspoons Cajun blackened spice mix
1/2 teaspoon salt
1/2 lb fresh crabmeat, picked over
1 1/2 cups shredded sharp cheddar cheese (optional)

Steps:

  • In a large saucepan or dutch oven melt butter over medium high heat and add garlic and onion.
  • When onion is begining to become translucent add clam juice and potato flakes.
  • Cook, stirring occasionally until thickened slightly.
  • Reduce heat to simmer; add corn, cream, thyme, seasoning mix, salt and bacon.
  • Simmer for 20 minutes.
  • Add crab and heat through, around 5 minutes.
  • Serve in hot bowls, top with cheese and a sprinkle of cajun mix.

Nutrition Facts : Calories 331, Fat 15.2, SaturatedFat 5.8, Cholesterol 48.5, Sodium 1009, Carbohydrate 37, Fiber 3.1, Sugar 7.7, Protein 13.6

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your chowder.
  • Don't overcook the seafood. Seafood cooks quickly, so be careful not to overcook it or it will become tough and rubbery.
  • Use a good quality stock. The stock is the base of your chowder, so it's important to use a good one. You can use a store-bought stock or make your own.
  • Add vegetables that you like. You can add any vegetables that you like to your chowder. Some popular choices include potatoes, carrots, celery, onions, and corn.
  • Season to taste. Add salt, pepper, and other seasonings to taste. You can also add a splash of lemon juice or vinegar for a little bit of acidity.
  • Serve immediately. Crab chowder is best served immediately after it's made. If you need to store it, you can refrigerate it for up to 3 days.

Conclusion:

Crab chowder is a delicious and hearty soup that's perfect for a cold day. It's easy to make and can be customized to your liking. With a few simple tips, you can make a crab chowder that will be sure to impress your friends and family.

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