Crab-and-Corn Chowder with Bacon and Chanterelle Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Market tip: Go for Dungenesse crab from the Pacific coast or blue crab from the Gulf of Mexico or Atlantic coast. Ingredients:
6 ears fresh yellow corn |
4 cups low-salt chicken broth |
3 cups whipping cream |
2 tablespoons olive oil |
7 bacon slices, cut crosswise into 1/4-inch-wide strips |
1 1/2 cups finely chopped onion |
1 1/2 cups finely chopped leeks (white and pale green parts only; about 2 medium) |
3/4 cup finely chopped celery |
1 teaspoon fennel seeds |
1 3/4 pounds white-skinned potatoes, peeled, cut into 1/2-inch cubes |
2 tablespoons (1/4 stick) butter |
6 ounces fresh chanterelle mushrooms, thickly sliced |
2 tablespoons dry sherry |
1 teaspoon fresh thyme leaves |
1 pound fresh crabmeat |
2 tablespoons chopped fresh parsley |
Directions:
1. Cut kernels off corn cobs. Set kernels aside. Combine cobs, broth, and cream in heavy large saucepan. Simmer 5 minutes. Remove from heat.
2. Heat oil in heavy large pot over medium-high heat. Add bacon and sauté until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Pour off all but 3 tablespoons pan drippings; add onion, leeks, celery, and fennel seeds to pot. Sauté until vegetables are crisp-tender, about 4 minutes. Stir in potatoes. Discard cobs from cream mixture; strain cream mixture into potato mixture. Simmer until potatoes are almost tender, stirring occasionally, about 10 minutes. Stir in corn kernels. Simmer chowder until potatoes are tender, about 5 minutes longer.
3. Meanwhile, melt butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 5 minutes. Stir in Sherry and thyme. Add mushroom mixture to chowder. Season to taste with salt and pepper.
4. Sauté crabmeat in same large skillet over medium-low heat just until heated through, about 3 minutes. Divide crabmeat, reserved bacon, and parsley among bowls. Ladle chowder over and serve.
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