utter, melt.
Add onions and celery; cook until partially cooked
Precook potatoes, drain, cut and set aside.
Sweat onions, celery and corn with butter, add flour and thyme and cook 5 to 10 minutes.
Add water and crab base, Old Bay seasoning, parsley and 1/2 cup of the crab meat.
Add heavy cream and bring to 180 degrees.
Add potatoes and salt and pepper to taste.
Add Jack Daniels and remainder of crab meat just before serving.
In a pot, cook the onion in the olive oil until soft but not browned.
Add the corn, potatoes, sherry, parsley, thyme, garlic powder, pepper, and salt. Mix to combine and cook over medium heat for approximately 20 minutes (or until the potatoes are almost tender). Stir as needed.
Add the cream, crab, and roasted red pepper and heat 10 minutes over medium heat, stirring as needed--do not allow the soup to boil.
Serve when the potatoes are done!
Fry bacon to crisp; set aside.
Leave about 2 tablespoons fat in pan.
Add butter; melt.
Saute (low) onion and celery 3 to 5 minutes.
Add flour.
Stir to mix.
Cook 1 minute on low.
Add half and half.
Bring to a boil.
Keep stirring then reduce to simmer (must boil to thicken).
Add crabmeat and corn (water and all) then add potatoes.
Salt and pepper to taste.
Simmer between 1/2 hour to 1 hour.
Stir often.
Just before serving, stir in crumbled bacon.
Garnish with parsley.
In a large pan bring water, crab and corn to a boil. Simmer 2-3 minutes. Add salt and pepper. Mix 2 teaspoons water and 2tsp cornstarch together. Stir until soup is thickened. Quickly stir in the egg and serve.
*Blanch frozen crab meat in boiling water for about 30 seconds. Remove from water with a slotted spoon. Set aside until ready to add to soup.
In a large pot saute your onions, once they are soft add frozen corn. Cook until corn is a bit soft. Add your cans of creamed corn and rotel tomatoes. Add your cans of creamed potato, fill each can with milk and add to pot. Add your crab meat and seasonings (to taste). Stir to combine. Bring to a gentle boil then turn on low and cover. Allow chowder to simmer on low for at least 30-45 min so flavors can marry, stirring occasionally. Serve with a sweet cornbread or crackers.
sweet red pepper, celery, and garlic, and saute 5 minutes. Drain well
utter.
Add onions, whole corn, and half the crabmeat. Cook until
at.
Add onion and garlic and saute for a few minutes, stirring
Bring ginger, coconut milk, crushed bouillon cubes and 1 cup water to a simmer. Add potatoes and cook for 5 mins, or until almost tender. Add chicken and corn. Cook, covered, for 5 mins, or until chicken is cooked through. Add cornstarch slurry and cook, stirring, until mixture boils and thickens slightly. Remove from heat and add lemon juice.
Serve topped with cilantro and chili.
ieces, onion, bell pepper, celery, and thyme.
Season with salt
celery, and carrot and cook over low heat, stirring occasionally, for 5 minutes
Place the fish stock and corn into a large saucepan on medium heat. Bring to a boil, stirring occasionally. Reduce heat to low.
Meanwhile, soak the noodles according to package directions. Drain well and divide among serving bowls.
Add crabmeat, frozen peas and green onions to soup mixture. Mix well and simmer for 5 mins. Sprinkle with cilantro. Serve with soy sauce.
Heat oil in 2 quart pot.
Add celery, carrots, leeks and potatoes. Cook over medium high heat 5 minutes, stirring constantly.
Add Red Curry Paste. Cook 1 more minute while continuing to stir.
Add chicken broth, Fish Sauce, sugar and corn. Bring to a boil.
Once boil starts, reduce heat to medium low. Simmer with lid on until potatoes are tender, about 25 minutes, stirring occasionally.
Stir in Coconut Milk, cilantro and shrimp. Cook 2-3 more minutes or until shrimp are cooked through.
Serve hot.
In 3-quart casserole dish, combine all ingredients.
Stir until mixed well.
Cover and place in microwave on High for 18 minutes.
Stir after 10 minutes.
Serves 6 to 8.
scallions, parsley, mustard, salt and pepper to taste.
Add
*Four cups defatted chicken broth may be used instead of clam juice and water.
Preheat oven to 400\u00b0. In saucepan, melt butter and blend with flour. Gradually add milk and cook over medium heat, stirring until white sauce thickens. Stir in the salt, pepper, lemon juice, mustard, horseradish and Worcestershire sauce. Mix together the crab meat, eggs and corn. Add the milk sauce and turn entire mixture into a greased 1 1/2-quart baking dish. Top with cheese and crumbs. Bake for 15 minutes or until heated through and bubbly.
Peel potato and cut into 1/2-inch cubes.
Combine soup/recipe mix, potato and corn (drained).
Bring to a boil over medium-high heat.
Reduce heat, partially cover and simmer 10 minutes.
Stir in half and half or milk plus 1 tablespoon butter or margarine. Heat through.
Do not boil!
Serves 4 to 6.
Combine corn chowder, frozen corn, milk, salt, pepper and butter in a 2-quart heavy saucepan.
Cover.
Place over low heat; bring to a boil, lower heat and simmer until thoroughly heated. Remove from heat.
Pour into bowls and dust lightly with paprika. Sprinkle 1 teaspoon parsley over bowl of chowder.
Serve immediately.