Does anyone know the recipe to bonefish grill corn chowder with lump crab meat? - bonefish grill discount coupon
I did taste it and soooo good!
Thursday, November 5, 2009
Bonefish Grill Discount Coupon Does Anyone Know The Recipe To Bonefish Grill Corn Chowder With Lump Crab Meat?
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Corn soup with crab meat
I have this recipe in Southern Living and in the past week. I have not expected much, but the result is absolutely delicious.
6 slices bacon
2 stalks celery, diced
1 medium red onion
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped (no taste) to the end
32 oz chicken broth
3 tablespoons flour
3 cups fresh corn kernels (I used 4 ears)
3 cups potatoes, diced (I have on this ... was not in the recipe)
1 pound lump crab (I have 3 small cans shrimp, tuna), paragraph
1 cup cream
1 / 4 cup fresh cilantro (I left because I think it tastes like dishwashing liquid)
Salt 1 / 2 teaspoon
1 red / 2 teaspoon
Cook the bacon in the oven crispy Dutch (tar burned) in an accident and remove. Saute peppers, onions, celery and jalapeno pepper into drippings. Stir flour and add broth and the vegetables in a pot. Add potoatoes. Simmer for about 15 minutes, add corn.
Bake 15 minutes more. Add crab, Whipping spice cream, coriander, salt and pepper. Bake until hot again. Serve with bacon and oyster crackers. Probably would be filled with chives, too.
You will be amazed how much flavor in this soup.
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Corn soup with crab meat
Makes: 5 servings
You do not run in a good restaurant to enjoy this delicious corn and crab soup!
2-1/2 slices of bacon
1-1/2 c. Tea Ghee
1 / 4 cup + 2 tablespoons tablespoons chopped onion
2 tablespoons chopped green bell pepper
1 / 4 cup chopped celery
3 / 4 c. Tsp garlic, minced
2 tablespoons dry white wine
Brandy 1 / 2 teaspoon
3 / 4 c. Tea dried basil
1 / white pepper 2 tablespoons of tea
1 / 8 c. Cayenne Pepper Tea
1 / 4 c. Tea dried thyme
1 teaspoon Worcestershire sauce
1-1/2 cups fresh corn kernels
2 large potatoes, peeled and diced
3 cups chicken broth
Butter 1 / 4 cup
1 / 4 cup all-purpose flour
1-1/2 cups heavy cream
1 / 2 cup cream
1 / 2 poundpeeled and deveined small shrimp
1-1/2 c. Tea Creole seasoning
1 / 2 pound fresh lump crab meat, piece of shell
Place bacon in a large skillet, deep and cook over medium heat, stirring occasionally, until evenly browned, about 10 minutes. Remove and reserve bacon fat. Leave the bacon, then crumble and set aside with fat.
Meanwhile, heat 1 tablespoon butter in large saucepan over medium heat. Onions, peppers, celery and garlic. Cook, stirring, until onion is soft and translucent, about 10 minutes. To bring the white wine and brandy and simmer. With pepper, basil, white pepper, cayenne pepper, thyme and Worcestershire sauce. Add corn and potatoes, then pour the chicken broth. Bring to a boil over high heat, reduce heat, then to cover the medium-low and simmer for 10 minutes.
While the soup simmers, melt 1 / 2 cup melted butter in a saucepan on medium-low heat. Flour and cook, stirring constantly, until the flourColor peanut butter to make a roux, minutes to about 10.
Stir the roux into the soup and cream, half and half cream, bacon and butter and shrimp. Return to a boil over medium-high and cook until shrimp are no longer transparent in the middle, the potatoes are soft and thick soup, about 15 minutes. Season to taste with Creole spices, and add crab meat to serve.
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