Saute pepper and celery in butter until completely softened. While stirring add the flour until dissolved. Add the chicken broth, corn, and crab cooking and stirring for five minutes. Add the milk , cream and potato soup stirring and blending until thoroughly heated throughout.
Put chicken stock, corn and sliced onion in top of double boiler and cook over boiling water until onion is soft.
Press all this through a sieve (all the corn husk won't go through).
Put into top of double boiler.
Add cream and flaked crab meat.
Heat over boiling water.
Add blended flour and butter, stirring until creamy.
Add seasonings.
If desired, 1 or 2 teaspoons sugar may be added.
Serve hot.
Serves 8.
In a large stockpot add broth and corn and bring to a simmer. After 5 minutes of simmer add water chestnut, salt, pepper and sugar to taste. Simmer for 5 minutes longer. Thicken with roux and simmer to 2 minutes. Add in the beaten egg and whisk around with the heat turn off. Blend in the crab meat and top with minced green onion before serving.
Blend together margarine and flour over low heat.
Add onion; saute until wilted.
Add remaining ingredients (except for crabmeat) and cook on medium heat for 40 minutes.
Add crabmeat 10 minutes before serving.
Serves 7 or 8.
Combine corn and chicken broth in large saucepan.<
Combine the onion, garlic, and celery and cook 1 minute. Add the
Remove corn kernels from ears and reserve 1/4 cup of
400 degrees.
Place corn, tomatoes, and garlic on a foil
w heat.
Add flour and cook 2 minutes, stirring
Blanch leeks for 3 mins in boiling salted water. Drain and set aside. Heat oil then fry bacon until crispy. Remove from the pan and set aside. Add 4 tbsp leeks to bacon fat and saute. Add lentils and stock. Bring to a boil. Add 2 tbsp of corn to the soup and simmer, covered, for 20 mins. Puree soup then add cream. Add remaining leeks, corn, and bacon. Season with salt, pepper, hot sauce and vinegar. Serve garnished with parsley.
lace 2 cups of the corn kernels and 1 cup of the
onstick soup pot or Dutch oven. Add the Canadian bacon and saute
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.
For the chutney, preheat grill on high heat. Grill corn and tomatoes 5-8
ion, green pepper, celery, and garlic. Cook and stir until the onion
Melt the butter in a large saucepan or Dutch oven and saute the onion until clear and tender.
Blend in the flour, then the corn kernels.
Cook the mixture for 5 minutes, stirring frequently.
Pour in the cream and season with salt and pepper to taste.
Cook over medium heat until the corn is tender, about 20 minutes, stirring occasionally.
Add the crab and parsley, cook an additional 5 minutes, then serve.
tablespoon corn for aioli. In the same skillet, combine remaining corn and chiles
uice, oil, honey, mustard, salt, and pepper in a cup, stir
lemon juice, monosodium glutamate, salt and pepper.
Add milk all
Sweat the onion, celery, and bell pepper in butter and oil until soft