We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Winner of the creative category in the 2011 Newport Chowder Fest, chef Deluise finishes this creamy crab-and-brie-filled chowder with a light sprinkling of paprika.
- ½ pound unsalted butter
- ¼ pound all-purpose flour
- 1 ½ ounces South Shore Seasoning
- ½ pound Spanish onion, ¼-inch dice
- ¼ pound celery, ¼-inch dice
- ¼ pound red peppers, ¼-inch dice
- 1 ½ ounces granulated sugar
- 1 cup white wine
- 7 ¼ cups lobster or vegetable stock
- ½ cup sherry wine
- 1 ounce crab base
- 1 quart heavy cream (36% fat)
- ¼ pound French brie, rind removed
- 2 ½ pounds rock crab
- Sweet smoked paprika, as needed
In a large sauté pan melt ¼ pound butter and mix in flour until incorporated. Cook on low flame until it starts to look like wet sand and gives off a nutty smell. Remove from heat and save.
In a large sauté pan add the South Shore Seasoning and place on high heat. Stir seasoning for about 2 minutes until it is lightly toasted and fragrant. Remove from heat and save.
In a large stock pot melt remaining butter and add onions. Sauté onions until translucent, then add celery and red peppers. Sauté for 1 minute and fold in the butter-flour mixture, toasted South Shore Seasoning, and sugar. Heat for 1 minute then add white wine. Stir and mix ingredients together, starting to dissolve butter-flour mixture. Add lobster stock, sherry, and crab base. Stir to incorporate well. Let simmer for 30-45 minutes.
In a separate pot, combine the heavy cream and brie, heating until brie is melted and whisked together, and then add to the large pot. Mix well. Remove from heat and fold in crab meat. Serve and garnish with smoked paprika.
- 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 (Optional)
- 1 cube chicken bouillon
- 1 ½ cups milk
- 1 (15 ounce) can creamed corn
- salt and pepper to taste
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.
What is Chowder?
Chowder is a type of thick soup or stew typically made with fish, clams, or corn with potatoes and onions. It is also prepared with milk or cream and thickened with a roux.
For this crab corn chowder, I used my favorite thickening trick by puréeing some of the chowder before adding in the half and half. So that way it’s creamy and thick without any need for a roux.
Make the stock
- Position a rack in the center of the oven and heat the oven to 350°F. Roast the crabs in a large roasting pan, stirring once or twice, until bright red, about 30 minutes.
- Let the crabs cool briefly in the pan. Use a meat mallet or the edge of a sturdy mixing spoon to break the crabs into medium pieces. Pour 1 cup of hot tap water into the pan and scrape up the browned bits from the bottom and sides set aside.
- Melt the butter in a heavy-duty 8-quart stockpot over medium-high heat. Add the celery, onion, and carrot and cook, stirring occasionally, until golden, about 8 minutes. Turn the heat down to medium, add the tomato paste and cook, stirring constantly, until a shade darker, about 2 minutes. Stir in the wine. Add the crabs and their liquid, the bay leaves, and 2 quarts cool water.
- Bring to a boil, then turn the heat down to maintain a simmer simmer uncovered for 45 minutes, skimming any foam from the surface and replenishing with water as the liquid evaporates to maintain the level.
- Strain through a fine-mesh strainer, pushing on the solids. If not using right away (see Make-Ahead Tips, below), cool completely before refrigerating or freezing.
Make the bisque
- Melt the butter in a 6-quart Dutch oven over medium-high heat. Add the garlic and cook, stirring, just until it begins to color, about 20 seconds. Add the onions and celery and cook, stirring occasionally, until the vegetables are very soft, about 7 minutes.
- Add the bread and stir to coat. Add 1 cup of the crab stock and cook, stirring, until the bread cubes are pasty, about 1 minute. Gradually stir in another 4-1/2 cups of the stock. Add the cauliflower, 1 Tbs. salt, and 1/8 tsp. pepper. Bring to a rolling boil, then turn the heat down and slowly simmer, stirring occasionally and skimming off any foam, until the cauliflower is very tender, about 15 minutes.
- Remove from the heat, and working in batches, purée the bisque in a blender until smooth. Wipe out the pot.
- Return the bisque to the clean pot, stir in the cream, thyme, and parsley, and bring to a simmer over medium-high heat. Stir in the Brie. Adjust the heat to maintain a gentle simmer and cook, stirring and scraping the bottom of the pan to prevent sticking, until the cheese melts, 6 to 7 minutes.
- Use your fingers to break 1/2 lb. of the crabmeat into small pieces stir it in. Cook until the crab is heated through, about 2 minutes. Adjust the consistency of the bisque to your liking by adding more broth or cooking it a little longer to thicken it.
- Serve garnished with the remaining crabmeat and chives.
Make Ahead Tips
The crab stock can be refrigerated for up to 1 day or frozen for up to 3 months.
The bisque may be made two days ahead refrigerate it and the reserved crabmeat separately. Reheat the bisque over medium heat, stirring frequently, and garnish with the reserved crabmeat and chives just before serving.
Comfort Zone Crab Chowder
In a medium sauce pan, add olive oil and butter. Once the butter has melted and combined with the olive oil, sprinkle in the flour. Cook over gentle / low heat, stirring constantly with wood spoon, for about 2 minutes. (Your roux should be light yellow color, do not let it get dark.) Remove from heat and gradually stir in room temperature half & half, adding a little at a time and stirring constantly until the cream is incorporated before adding more. When all the milk has been added, return to the heat and cook, stirring until thick and smooth. Then add creole seasonings, cayenne pepper, and old bay seasoning. (See special note about making Roux’s) (Set aside for next step).
let’s get down to the chowder
In a 3 - 5 quart soup pot, add chicken broth, garlic and onions and let simmer for about 5 minutes. Then add your roux, blend all ingredients well. Now add corn and bell peppers. Season to taste with salt and pepper, let simmer for another 3 – 5 minutes.
Add the crabmeat to that chowder !
Add crabmeat and be careful not to break up the lumps. Let simmer 3 -5 minutes then serve in soup bowls and garnish with fresh chives. For extra comfort - serve chowder with French bread, crackers or parmesan cheese toast. My Comfort Zone Chowder has crowd pleasing possibilities. Enjoy
- Nonstick cooking spray
- 1 medium sweet onion, halved and thinly sliced
- 5 tablespoons butter
- 1 pound dried medium shell pasta
- ⅓ cup all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 3 cups milk
- 1 pound Brie cheese, trimmed and chopped (reserve 8 small wedges for topping, if desired)
- 2 6-6.5 ounce cans lump crabmeat, drained, flaked, and cartilage removed
- 3 slices firm white bread, torn into large pieces
Preheat oven to 350 degrees F. Lightly coat eight 14-to 16-ounce individual baking dishes with cooking spray set aside. In large skillet cook onion in butter over medium-low heat about 15 minutes or until tender and golden brown, stirring occasionally. Meanwhile, cook pasta in 4-quart Dutch oven according to package directions drain and return to pan.
Add flour, salt, and pepper to onion in skillet stir until combined, about 1 minute. Add milk all at once. Cook and stir until slightly thickened and bubbly. Gradually add chopped cheese cook over medium-low heat until cheese melts. Stir into pasta. Fold in crab. Transfer to baking dishes.
Place bread pieces in food processor cover and process to coarse crumbs. Sprinkle crumbs over pasta mixture. Bake, uncovered, 20 to 25 minutes or until heated through and crumbs are golden brown. If desired, add a wedge of Brie to each dish the last 5 minutes of baking time.
Cosy up with a bowl of creamy and comforting chowder. Whip up a silky soup with our fish, prawn, chicken, ham and vegetable variations.
Smoked haddock & sweetcorn chowder
This quick and creamy classic American fish soup makes a mouthwatering midweek meal, with chunky new potatoes and smoky white fish fillets
Simple seafood chowder
A chunky, creamy soup with salmon and smoked haddock, mixed shellfish and potatoes - a hearty meal
Clam chowder is a rich and creamy soup, bursting with the flavours and textures of shellfish, bacon and potatoes. Serve with crusty bread for a starter
Fresh & light chowder
There's no need for shop-bought soup with this quick and nutritious recipe
Prawn chowder with mashed potato
Whizzing corn in the blender gives this soup a rich, luxurious texture and thickens it, too
Sweetcorn & smoked haddock chowder
Keep smoked haddock fillets and sweetcorn in the freezer, and add a few storecupboard staples for this tasty chowder
Smoked haddock & leek chowder
A creamy, chunky fish chowder for a winter's day - proper warm-you-up grub
Chunky chicken & ham chowder
Rich and creamy, yet low in fat - you could also make this warming soup with fish
Creamy smoked haddock chowder
A rich, smoky satisfying soup that can be made in advance and frozen until needed - it's easily doubled too
Crab & sweetcorn chowder
This low-fat soup is packed with flavour and so simple to cook
Chunky fish chowder
You can use any firm white fish you have available in this healthy chowder, which is packed full of omega-3 fatty acids
New England clam chowder
Try this lighter version of a clam chowder. Blitz half of the veg and finish with crème fraîche to get a rich and cream consistency for the soup
Green chowder with prawns
Make a warming bowl of our healthy green chowder for a hearty midweek meal. This simple soup is low in fat and calories and delivers two of your 5-a-day
Corn & split pea chowder
Cook this healthy vegan soup and pack in four of your 5-a-day along with bags of flavour from ginger, chillies, garlic, thyme and coconut yogurt
Seared cod with chowder sauce
This dish is inspired by chowder, a hearty American fish soup, often enriched with pork and potatoes
Corn & prawn chowder
Try a different take on corn chowder for what is sure to become a family favourite. It's quick to make and you can swap the prawns for chicken if you like
Maryland Crab Chowder
◦ 4 slices bacon, cut into small pieces
◦ 2 medium onions, chopped
◦ 3 medium red potatoes, peeled and cut into small dice
◦ 1 cup water
◦ 3 cups milk
◦ 3 cups half-and-half
◦ 1 pound fresh lump crabmeat, picked over for shells and cartilage
◦ 1 large ripe tomato, peeled and diced
◦ 1/2 teaspoon Worcestershire sauce
◦ 2 teaspoons chili powder
◦ Salt and freshly ground black pepper to taste
In a large, heavy saucepan, fry the bacon over moderate heat till crisp, drain on paper towels, and reserve. Add the onions, potatoes, and water to the fat in the pan, reduce the heat to low, cover, and simmer till the potatoes are tender and most of the water is evaporated, about 15 minutes.
Add the milk and half-and-half, stir, and return to a simmer. Add the crabmeat, tomato, Worcestershire, chili powder, and salt and pepper, return to a simmer, and cook slowly, stirring from time to time, about 20 minutes.
Serve the chowder in soup bowls and sprinkle equal amounts of the reserved bacon over the top of each portion.
Whiskey Crab Soup Recipe
Preparation time:ꀐ minutes for the red sauce. Serves 10-12
- 1 2/3 cups Marinara sauce
- 2 1/2 quarts water (option - substitute seafood stock for the water AND the fish soup base)
- 6 tablespoons fish soup base
- 1 cup butter (1/2 pound)
- 1 1/2 cups flour
- 1 tablespoon Old Bay Seasoning, or to taste
- 1 teaspoon white pepper
- 1/4 cup lemon juice (or slightly more if needed)
- 1 tablespoon Worcestershire sauce
- 1/2 - 1 teaspoon cayenne pepper or to taste
- 1 1/2 cups crab meat, packed (I use Dungeness crab)
- 2 cups of heavy cream or to taste (add more if desired when adjusting seasonings to your taste at the end of the recipe)
- 2 1/2 tablespoons sherry
- 1 1/4 ounces of whiskey
- Prepare the Marinara sauce or purchase your favorite at the supermarket
- Bring water to a boil in a large soup pot or a stock pot add the fish base, bring back to a boil and then reduce the heat
- Slowly add the roux to the hot fish stock, mixing well cover and let it cook over low heat 5-7 minutes
- Add 1 1/3 cups of Marinara sauce, Old Bay seasoning, white pepper, lemon juice, Worcestershire and cayenne pepper stir until well mixed, scraping down sides of the pot as you stir
- Add the crab and stir vigorously until the large pieces of crab break up and the crab is well combined into the soup
- Over moderate heat in another sauce pan, heat the heavy cream until just hot (DO NOT boil)
- Add the hot cream into the soup stirring until well blended
- Add the sherry and the whiskey and mix well
- Adjust seasonings and cream to your taste and desired consistency
- Gently heat soup until hot and ladle into bowls
If you are making this soup ahead of serving, cool it uncovered in a shallow (low) pan in the refrigerator. When it is cold, transfer it to a storage container and cover. Then gradually reheat before using.
Enjoy your Whiskey Crab Soup Recipe and the company of those you share it with!
“The water was not fit to drink. To make it palatable, we had to add whisky. By diligent effort, I learned to like it.”
Crab and Corn Chowder
2 cans Crown Prince Natural Lump White Crab Meat , drained and rinsed
2 tablespoons unsalted butter
1 medium onion, chopped
1 carrot, chopped
1 stalk celery, chopped
3 cloves garlic, minced
2 medium potatoes, peeled and cubed
1 1/2 teaspoons seasoned salt
1 teaspoon black pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/4 teaspoon ground coriander
1/4 teaspoon ground nutmeg
3 cups fat free chicken broth
1 1/2 cups 2% low fat milk
2 1/2 cups corn kernels
1 tablespoon chopped fresh parsley
1/4 teaspoon grated lemon rind
Warm the butter in a large stockpot over medium heat. Add the onion, carrot, celery and garlic and cook for 5 minutes. Stir in the potatoes, spices, broth and milk. Bring to a boil. Reduce heat to low and cook for 15 minutes,
or until potatoes are tender.
In a food processor, process 2 cups of the corn until smooth. Stir into chowder with remaining corn kernels, crab meat, parsley and lemon rind. Cook for 5 minutes, or until heated through. Serves 6.
NOTE: For thicker chowder, use heavy cream instead of milk. Fresh corn works best in this chowder however, canned or frozen may be used.