Pueblo Pepper Jack Corn And Crab Chowder Food

CORN AND CRAB CHOWDER

Steps:

• 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, then 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.

CREOLE CRAB AND CORN CHOWDER

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.

PUEBLO PEPPER JACK CORN AND CRAB CHOWDER

Steps:

• In a Dutch oven set over medium heat, melt the butter. Add the onion and garlic, saute for 4 to 5 minutes until softened and golden. Stir in the bell pepper, stock, water, cumin and chipolte. Bring to a boil, then stir in potatoes. Adjust the heat to maintain a gentle boil, cover and cook for 5 minute.
• Stir in the corn kernals and cover, simmering for 10 min or until the potatoes are tender.
• In a small bowl, combine the half and half and cornstarch, stirring until smooth. Slowly stir into the soup and bring to a boil. Reduce the heat to low and stir in Pepper Jack cheese, stirring until smooth and thickened.
• Stir in crabmeat and cilantro and heat through for several minutes. Garnish individual servings with fresh cilantro and serve with crusty bread.

CHINESE CORN AND CRAB CHOWDER

Steps:

• If using ears of corn, use a knife to remove the kernels, collecting any juices that are released; discard the cobs.
• Place 2 cups of the corn kernels and 1 cup of the broth in a blender and puree until smooth.
• Heat the oil in a soup pot over med-high heat.
• Add the scallion whites and cook, stirring 1 minute.
• Stir in the ginger and add the remaining 5 cups broth, the remaining corn kernels with any juices, the pureed corn mixture, and the cooking wine; bring to a boil.
• Decrease heat to med-low and simmer for 10 minutes.
• In a small bowl, stir together the cornstarch and the water until the cornstarch is dissolved.
• Slowly add the mixture to the soup and cook over med-high heat, stirring constantly, until the soup boils and thickens.
• Decrease heat to med-low, add the crab, vinegar, and soy sauce; cook until the crab has heated through, about 1 minute.
• Drizzle in the egg, stirring constantly, and cook for 1 minute more.
• Season with salt and white pepper, to taste.
• Serve garnished with scallion greens.
• 340 calories per 2 cup serving.

QUICK AND EASY CORN-CRAB CHOWDER

Steps:

• 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.

FRESH CORN AND CRAB CHOWDER

Steps:

• In a 1 qt saucepan, sauté onion and celery in butter until translucent. Add garlic and sauté 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.