Recipe: Corn and Crab Chowder Recipes - 3 (not Bonefish Grill)

Bonefish Grill's recipe is not available yet. Here are a few that you can experiment with.

CRAB-CORN CHOWDER
Source: FoodTV
Servings: 4

1 cup crab cake mixture (recipe follows)
2 cups frozen corn kernels
2 bay leaves
4 cups reduced-sodium chicken broth
1 cup nonfat or lowfat milk
Salt and ground black pepper
1 tablespoon chopped parsley leaves

In a large saucepan, combine crab cake mixture, corn and bay leaves. Pour over broth and set pan over medium-high heat. Simmer 5 minutes.

Stir in milk and simmer 2 minutes, until hot. Remove bay leaves and season, to taste, with salt and black pepper.

Ladle soup into bowls and garnish with chopped fresh parsley.

FOR THE CRAB CAKE MIXTURE:
12 ounces fresh lump crabmeat (or an equal amount of canned lump crabmeat)
2 tablespoons lowfat sour cream
2 1/4 teaspoons oats (regular or quick-cooking)
2 1/4 teaspoons seasoned dry bread crumbs
3/4 teaspoon Dijon mustard
1/2 teaspoon crab boil seasoning (recommended: Old Bay)
1/4 teaspoon dried oregano
Pinch ground black pepper
1/2 teaspoons olive oil

In a large bowl, combine crabmeat, sour cream, oats, bread crumbs, Dijon mustard, crab boil seasoning, oregano, and black pepper. Gently mix ingredients together, being careful not to break up crabmeat. Makes about 1 cup

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CORN-CRABMEAT CHOWDER
Source: Louisiana Seafood
Chef: Mrs. Lucy Zaunbrecher
Servings: 6

3 tablespoons margarine
1 large onion
1 medium bell pepper
1 lb. Louisiana crabmeat
1 (10 3/4 ounce) can cream of mushroom soup
1 (15 1/4 ounce) can whole kernel corn, drained
1 (10 3/4 ounce) can cream of shrimp soup
1 (15 3/4 ounce) can cream corn
salt and pepper
1 cup Half and Half
1 cup green onions

Saute onions in margarine until browned.

Add bell pepper and saute until wilted.

Stir in crabmeat, soups and corns. Salt and pepper to taste. Stir in cream until desired consistency and simmer. Do not boil. Top with green onions and serve.

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CORN AND CRAB CHOWDER
Source: Rachael Ray, FoodTV
Servings: 4

1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the pan in a slow stream
2 tablespoons butter
2 all-purpose potatoes, peeled and diced
2 ribs celery, chopped
1 medium yellow onion, chopped
1 small red bell pepper, seeded and diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 tablespoon Old Bay seasoning blend, found near seafood department or, on spice aisle in your market
3 tablespoons all-purpose flour
2 cups vegetable or chicken stock or broth
1 quart whole milk
3 cups corn kernels, scraped fresh from the cob or, frozen kernels
8 ounces cooked lump crab meat, fresh is available in plastic tubs at many fish counters
4 small bread boules, 6 inches, hollowed out, preferably sour dough, optional
FOR THE TOPPINGS:
Oyster crackers
Hot cayenne pepper sauce
Sliced scallions

Heat a deep pot over moderate heat. Add oil and butter. As you chop your veggies, add them to the pot: potatoes, celery, onion, and red bell pepper. Add bay leaf to the pot. Season vegetables with salt and pepper and Old Bay seasoning. Saute veggies 5 minutes.

Sprinkle in flour. Cook flour 2 minutes, stirring constantly.

Stir in broth and combine. Stir in milk and combine. Bring soup up to a bubble. Add corn and crab meat and simmer soup 5 minutes.

Adjust the soup seasonings. Remove bay leaf. Ladle soup into bread bowls or soup bowls and top with oyster crackers, hot sauce and sliced scallions.