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Corn & Lump Crab Chowder, Bonefish Grill CC

Corn & Lump Crab Chowder, Bonefish Grill CC

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Yield: 4?

Adapted from: Sun Sentinel

Supposedly a copy of Bonefish Grill’s popular chowder.

  • russet potato, peeled and cubed
  • 5slices smoked bacon, chopped
  • ½cup chopped yellow onion
  • 16-oz can lump crabmeat
  • ½tsp dried parsley
  • 2TBS unsalted butter
  • ¼cup AP flour
  • ¼cup dry white wine or vermouth
  • 1cube chicken bouillon
  • 1½cups whole milk, plus more if needed
  • 115-oz can cream style corn
  • 1tsp Kosher salt
  • ¼tsp pepper
  • Snipped fresh chives or chopped dill, for garnish, optional

Put the potato cubes in a microwave-safe dish, cover it with vented plastic wrap, and microwave for 1 minute. Set it aside.

In a large skillet, cook the bacon for 2 minutes, stirring occasionally. Add the onion and cook until softened. Remove from heat and stir in the crab meat and parsley.

In a large saucepan or soup pot, melt the butter over medium-low heat and whisk in flour. Stir the mixture until the flour takes on a light tan color. Whisk in the wine or vermouth and stir until the mixture absorbs the liquid.

Crumble the bouillon cube into the milk, then slowly whisk that into the simmering flour mixture. When the thickened milk/flour mixture is creamy, stir in the bacon/crab mixture, potatoes, and creamed corn. Thin out the soup with a little more milk if it is too thick for your taste.

Season the soup with salt and pepper and let it simmer for about 10 minutes. Serve garnished with chives or dill, if desired.

Shrimp Boil

Shrimp Boil

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Sheet Pan Dinners

Yield: 4 Servings

Adapted from: CarlsbadCravings

This sheet pan version of the Shrimp Boil is loaded with succulent shrimp, tender potatoes, sweet corn and smokey sausage all enveloped in Cajun seasonings then baked to perfection then drizzled with Lemon Parsley Butter.

Note: Came out spicier than expected. Might use less Old Bay.

  • 1lb fingerling or baby potatoes
  • 4TBS extra virgin olive oil divided
  • 1TBS + 1 tsp Old Bay seasoning divided
  • 1tsp garlic powder
  • ½tsp ground mustard
  • ½tsp ground coriander
  • ½tsp dried dill
  • ¼tsp pepper
  • ¾tsp salt divided
  • 3ears sweet corn, cut into 4 pieces (12 pieces total) or kernels removed from cob
  • 111-12 oz pkg. smoked Andouille sausage sliced ½-inch thick
  • 1zucchini, sliced ½-inch thick (optional)
  • 1red or yellow onion, cut into ½-inch wedges (optional)

Parsley lemon butter: (optional)

  • 4TBS melted butter
  • 1½TBS finely chopped parsley
  • 1½TBS lemon juice

For serving:

  • chopped parsley
  • lemon slices
  • hot sauce


Preheat oven to 425°F. Line a half-sheet pan with foil and lightly spray with cooking spray, set aside.

Pre-cook potatoes: Depending on size, chop potatoes in half or thirds. Transfer cut potatoes and onions to a prepared half-sheet pan and spread out into an even layer. Bake at 425°F for 15 minutes.

Mix: Meanwhile, in a very large bowl, whisk together 3 TBS olive oil, 1 TBS Old Bay seasoning, garlic powder, ground mustard, coriander, dill, pepper and ½ tsp salt. Add par cooked potatoes, corn, zucchini, and sausage. Stir until evenly coated.

First Bake: Pour bowl onto prepared half-sheet pan and spread out into an even layer. Reduce heat to 400°F and bake for 15 minutes.

Season Shrimp: Meanwhile, add shrimp to the same bowl (don’t wipe out). Drizzle with 1 TBS olive oil, 1 tsp Old Bay Seasoning and ¼ tsp salt. Stir until evenly coated.

After 15 minutes, remove the half-sheet pan from oven and give everything a good stir. Add shrimp and spread everything into a single layer.

Second Bake: Place pan back into oven and bake for an additional 10-12 minutes, or until the shrimp is opaque and cooked through.

Parsley Lemon Butter: Meanwhile, whisk Parsley butter ingredients together, set aside.

Serve: As soon as the shrimp is done, drizzle the entire pan with Parsley Lemon Butter. Serve with additional freshly cracked salt, pepper, lemon wedges, parsley, Old Bay seasoning and hot sauce on the side.

Foil Packet Shrimp Boil

Foil Packet Shrimp Boil

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Yield: 4 Servings

Adapted from King Soopers Flyer

These might be good.

For the Foil Packets:

  • 2ears corn, halved
  • 12fingerling potatoes sliced into ¼-inch rounds
  • 13oz cooked andouille sausage, sliced into ¼-inch rounds
  • 1medium zucchini sliced into ¼-inch rounds
  • 1large red onion, sliced into ¼-inch rings
  • 18-20large shrimp peeled and deveined, with the tails on (raw, uncooked)
  • 4TBS butter
  • 1tsp Cajun or Old Bay or creole seasoning
  • 1lemon sliced into thin wedges
  • kosher salt
  • ground black pepper

Heat grill, boiler, oven (425°F), campfire, etc.

Prep 4 sheets of foil about 18 inches long. Spray with cooking spray.

Divide corn, potatoes, sausage, zucchini, onion, and shrimp evenly among each.

Season with salt and pepper and add 1 TBS butter and sprinkle ¼ tsp seasoning to each.

Fold up foil to enclose ingredients in packets.

Cook seam side up for 15 minutes. Shrimp should reach 145°F.

Serve with lemon wedges.

Creamy Chicken Chowder

Creamy Chicken Chowder

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with poblano and crispy tortillas

Yield: 2 Servings

Adapted from: Home Chef

Diced chicken combined with sweet corn and feisty poblano, then simmered in cream to achieve a delightful soup. Topped with cheese and crunchy tortilla strips. Add bacon, sausage or shrimp as an option.

  • 1medium/small yellow onion
  • 1poblano pepper
  • 3oz corn kernels
  • 1lime
  • 12oz diced boneless skinless chicken breasts
  • 1TBS chili and cumin rub
  • 4oz light cream
  • 2tsp chicken base
  • 1oz shredded Oaxacan cheese
  • ½oz tortilla strips
  • olive oil
  • salt & pepper

Options:

  • 4strips bacon
  • 4oz pork, andouille, or kielbasa sausage links, sliced
  • 8oz shrimp

Prepare the ingredients:

Halve and peel onion. Cut halves into ¼” dice. Stem poblano pepper, seed, and cut into ½” dice. Wash hands and cutting board after prepping. Quarter lime. Pat diced chicken dry, and season with a pinch of salt and pepper.

Sear the chicken:

Place a medium pot over medium-high heat and add 1 tsp olive oil. Add chicken to hot pot and stir occasionally until browned on two sides, 4-6 minutes. Transfer to a plate. Chicken will finish cooking in a later step. Reserve pot, no need to wipe clean.

Start the chowder:

Return pot used to sear chicken to medium heat and add 2 tsp olive oil. Add onion and poblano (reduce quantity if spice-averse) to hot pot and stir often until vegetables are slightly softened, 3-5 minutes. Stir in corn and seasoning rub until combined.

Options:

If using bacon, sausage or shrimp, line a plate with a paper towel. Place a medium non-stick pan over medium heat and add bacon, sausage slices or shrimp to hot pan. Flip occasionally until cooked, 6-8 minutes (3-4 for shrimp). Transfer to towel-lined plate. When cool enough to handle bacon, crumble.

Stir half of the options into finished chowder and reserve the other half for garnish.

Finish the chowder:

Add chicken and any accumulated juices, ½ cup water, cream, and chicken base to pot. Stir to combine and bring to a simmer. Once simmering, stir occasionally until slightly thickened and chicken reaches a minimum internal temperature of 165°F, 5-7 minutes. For a thinner texture, stir in additional water 1 TBS at a time until desired texture is reached. Remove from burner. Season with a pinch of pepper.

Finish the dish:

Divide between bowls, garnishing chowder with remaining half of optional protein, cheese, and tortilla strips. Squeeze lime wedges over to taste.

Farmhouse Fried Chicken

Farmhouse Fried Chicken

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with mashed potatoes, green onion gravy, and corn

Yield: 2 Servings

Adapted from: Home Chef

Fried chicken with creamy green onion gravy, accompanied by mashed potatoes and sweet corn.

  • 1½TBS butter
  • 4oz light cream
  • 2green onions
  • 2russet potatoes
  • 6oz canola oil
  • 13oz boneless skinless chicken breasts
  • ½cup Chicken Breading
  • 1TBS plus 3 tsp mayonnaise
  • 3oz corn kernels
  • olive oil
  • butter
  • salt & pepper

Make the Mashed Potatoes

Cut potatoes into ½” pieces. Bring a small pot with potato pieces and enough salted water to cover by one inch to a boil. Reduce to a simmer and cook until fork-tender, 12-15 minutes. Reserve ½ cup potato cooking liquid. Drain potatoes in a colander and return to pot.

Add half the butter, ¼ the cream (reserve remaining of each for gravy), ½ tsp olive oil, and a pinch of salt. Mash until desired consistency is reached. Add potato cooking liquid to thin if needed. Cover and set aside. While potato cooks, prepare ingredients.

Prepare the Ingredients

Trim and thinly slice green onions at an angle.

Pat chicken breasts dry, and season both sides with salt and pepper.

Heat canola oil in a medium pan over medium heat for 5 minutes.

Combine mayonnaise and 2 tsp water in a mixing bowl.

Place chicken breading in another mixing bowl.

Dip one chicken breast in mayonnaise-water mixture, then coat completely in chicken breading, shaking off any excess. Repeat with second chicken breast.

Fry the Chicken

Line a plate with a paper towel. Test oil temperature by adding a pinch of chicken breading to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn’t brown, increase heat.

Lay chicken breasts away from you in hot oil and flip every 3-5 minutes until golden brown and chicken reaches a minimum internal temperature of 165°F, 10-14 minutes.

Transfer chicken to towel-lined plate. Rest at least 5 minutes. While the chicken rests, cook corn.

Cook the Corn

Place another small pot over medium heat. Add 1 tsp olive oil and a TBS of butter to hot pot. When foaming stops, add corn and stir occasionally until warmed through, 4-5 minutes. Remove corn to dish and season with a pinch of salt and pepper. Wipe pot clean and reserve.

Make Gravy and Finish Dish

Return pot used to cook corn to medium heat.

Add green onions (reserve a pinch for garnish) and remaining cream and bring to a simmer. Once simmering, stir often until slightly thickened, 3-5 minutes.

Remove from burner and swirl in remaining butter. Season with a pinch of pepper.

Slice chicken into ½” slices.

Serve:

Divide chicken, potatoes and corn between plates.

Pour gravy over chicken and garnish potatoes with reserved green onions.