ntil desired consistency.
Add corn, crawfish, crabmeat, sherry, and worchestershire
Saute green onions, garlic, and red pepper in butter in a large saucepan over medium heat, stirring constantly, until tender.
Combine the soup and milk, stirring well. Add the soup mixture, corn and remaining ingredients to the saucepan. Reduce heat to medium-low; cook, stirring constantly, just until the cheese melts. Serve immediately.
Saute garlic, onion, butter and cayenne pepper in butter.
In a small saucepan, place corn, cream cheese, potato soup and milk; stir over low heat (do not boil).
Add crab meat and simmer about 10 minutes uncovered.
Preheat broiler. Line a baking tray with parchment paper.
Heat oil and butter together in a large saucepan over high heat. Saute vegetables and garlic for 2-3 mins, until onion is tender. Add stock and simmer for 10-12 mins, until potato is tender.
Meanwhile, to make the cheesy croutons, arrange bread on prepared tray. Sprinkle with Parmesan and broil for 4-5 mins, until golden and crisp.
Whisk together cornstarch with a little milk then mix into remaining milk. Whisk into soup. Bring to a boil, stirring, then reduce heat to low and ...
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.
br>Proceed to make the chowder:
Saute garlic & crushed red
Defrost, drain and slice frozen crab.
Partially fry bacon. Add onion, green pepper and garlic and saute lightly.
Add potatoes, water and seasonings.
Cover and simmer 15 to 20 minutes or until potatoes are tender.
Add crab, corn, milk and evaporated milk.
Heat slowly to simmer.
Combine flour and soft butter. Stir into chowder and heat gently to thicken.
Garnish with chopped parsley.
br>Add all of the corn (both creamed and regular with
dd the broth, bay leaf, corn, and ground pepper. Bring to
Pour heavy whipping cream in pot. Add water and 2 tablespoons crab boil. Let come to a boil, then place on low heat. Add cream of celery soup. Use wire whisk and blend into cream mixture. Add frozen corn. Saut green onions, shrimp and crab meat in a small amount of olive oil. Pour into soup mixture. You may add crab boil to taste. Simmer at least 30 minutes.
If using ears of corn, use a knife to remove
In a 3 1/2-quart saucepan over medium heat, heat oil and cook potatoes, celery and onion until tender-crisp.
Stir in vegetable juice, crab and corn.
Heat to boiling, 10 to 15 minutes, stirring gently now and then.
Reduce heat to low. Simmer.
Serves 4.
Saute onion, garlic and cayenne in margarine over medium heat. Add soup, cream cheese and milk.
Cook and stir until blended. Add corn and crab meat; bring to a boil.
Reduce heat; cover and simmer for 10 minutes.
Stir in sugar.
Mix all together and heat thoroughly.
ixture is simmering, pick over crab meat, removing any bits of
and Worcestershire sauce. Add the corn and potatoes, then pour in
Saute onion& garlic in melted butter in large sauce pan for 4 minutes.
Add potato and saute 1 minute.
Sprinkle in flour, cook for 1 minute stirring constantly.
Add milk, pepper, nutmeg, corn and broth.
Bring to a simmer over med heat stirring frequently.
Cover and reduce heat to low for a 20 minute simmer.
Stir in crab meat and parsley, cook 5 minutes.
Serve or pour into crock pot on low or warm.
In a 1 qt saucepan, saute onion and celery in butter until translucent. Add garlic and saute until fragrant, about 30 seconds.
Add all remaining ingredients EXCEPT crabmeat and cilantro. Bring to a boil over moderate heat, stirring frequently. Reduce the heat and simmer covered for 10 minutes, stirring occasionally.
Add the crab meat, heat through and serve garnished with cilantro.
Heat the oil in a 5 quart stockpot over medium heat.
Add the peppers and corn and saute for 2 minutes over high heat.
Add garlic, thyme and cumin; saute for 2 minutes.
Add scallions and saute for another minute.
Add hot chicken stock and cornstarch mixture.
Reduce the heat to medium and simmer for 2 minutes.
Season the chowder with Tabasco to taste, then add the cooked crabmeat.
Season to taste with salt and pepper.
Garnish the individual servings with chopped scallions.
Melt butter in a large saucepan over medium-high heat. Add onion, celery, and garlic; saute 4 minutes. Add potato; saute 1 minute. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in milk, thyme, pepper, nutmeg, corn, and broth. Bring to a simmer over medium heat, stirring frequently. Cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Stir in crab, parsley, and salt; cook 5 minutes, stirring occasionally.