Time 1h25m Yield 6 Number Of Ingredients 19 Steps:
Melt butter in a Dutch oven over medium heat; stir in onion, jalepeno peppers, celery, and a pinch of salt. Cook until onions are soft and translucent, 7 to 10 minutes. Stir seafood seasoning and cayenne pepper into onion mixture; cook for 30 seconds. Sprinkle flour over onion mixture; cook and stir until mixture is slightly thickened, about 2 minutes. Pour 2 1/2 cups water, 1/2 pound corn kernels, and 2 ounces crabmeat into the onion mixture; increase heat to medium-high and bring to simmer. Place 1 cup water, 1/2 pound corn kernels, and garlic into a blender. Cover and puree until smooth. Pour corn puree into the Dutch oven and bring mixture to a boil. Reduce heat to low; simmer until chowder is thicker and the color deepens, about 45 minutes. Stir 6 ounces of crabmeat, paprika, and heavy cream into chowder. Season with salt and pepper to taste; garnish with green onions and a pinch of cayenne pepper.
Time 8h10m Yield 8 serving(s) Number Of Ingredients 19 Steps:
In a large skillet over medium heat, fry the bacon until crisp and set aside. Saute the onion, bell peppers, and celery in 2 tablespoons bacon drippings 10 minutes, stirring occasionally. Add the minced garlic, black and cayenne pepper, bay leaf, thyme, salt, and tasso and cook for 1 minute. While the vegetables are sauteeing, add the crumbled cooked bacon, carrots, potatoes, corn, creamed corn and chicken stock to your crock pot. Transfer the sauteed veggie mixture to the crock pot. Stir to mix, cover and cook on high for 6-7 hours. Turn crock pot to high and add the cream and green onion and cook an additional 30 minutes.
Time 1h10m Yield 6 serving(s) Number Of Ingredients 7 Steps:
In a medium saucepan, melt the butter. Add the onions and saute until translucent. Add the corn, chicken stock and whipping cream; simmer for 30 minutes. Remove from heat and puree in food processor in small batches. Return to pan. Add Cajun seasoning and bay shrimp and stir well. Let set for one hour to develop flavor, then reheat and serve.
Time 35m Yield 4-6 servings. Number Of Ingredients 8 Steps:
In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving drippings., Saute onion and peppers in drippings until tender. Add tomatoes and bay leaves. Cook, uncovered, over medium-low heat for 10 minutes. , Add corn; simmer, uncovered, for 10 minutes or until corn is tender. Discard bay leaves. Stir in seasonings. Sprinkle with bacon.
Time 1h20m Yield 6 servings, 1 cup each Number Of Ingredients 11 Steps:
Peel shrimp; place shells in Dutch oven or stockpot. Coarsely chop shrimp; refrigerate until ready to use. Add broth, water, onions, celery and thyme to Dutch oven. Bring to boil; cover. Simmer on medium-low heat 30 min. Strain into medium bowl; discard strained solids. Reserved strained broth for later use. Heat dressing in Dutch oven. Whisk in flour; cook and stir 3 min. or until lightly browned. Gradually whisk in strained broth until blended. Add tomatoes and Creole seasoning; mix well. Bring to boil on medium-high heat, stirring frequently; simmer on medium-low heat 20 min. or until thickened, stirring occasionally. Add shrimp and cream cheese; cook on medium-low heat 5 min. or until cream cheese is completely melted and shrimp are done, stirring occasionally.
Time 1h25m Yield 6 Number Of Ingredients 19 Steps:
Melt butter in a Dutch oven over medium heat; stir in onion, jalepeno peppers, celery, and a pinch of salt. Cook until onions are soft and translucent, 7 to 10 minutes. Stir seafood seasoning and cayenne pepper into onion mixture; cook for 30 seconds. Sprinkle flour over onion mixture; cook and stir until mixture is slightly thickened, about 2 minutes. Pour 2 1/2 cups water, 1/2 pound corn kernels, and 2 ounces crabmeat into the onion mixture; increase heat to medium-high and bring to simmer. Place 1 cup water, 1/2 pound corn kernels, and garlic into a blender. Cover and puree until smooth. Pour corn puree into the Dutch oven and bring mixture to a boil. Reduce heat to low; simmer until chowder is thicker and the color deepens, about 45 minutes. Stir 6 ounces of crabmeat, paprika, and heavy cream into chowder. Season with salt and pepper to taste; garnish with green onions and a pinch of cayenne pepper.
More about “creole corn chowder recipes”
Time 3h45m Yield 12 servings (3 quarts). Number Of Ingredients 10 Steps:
In a small skillet, saute onion in butter until tender. In a 5-qt. slow cooker, combine the onion, milk, soups, corn, Creole seasoning and garlic powder. , Cover and cook on low for 3 hours. Stir in shrimp and cream cheese. Cook 30 minutes longer or until shrimp are heated through and cheese is melted. Stir to blend.
