Monday, November 15, 2010

Crab and Corn Chowder with Bacon and Chanterelle Mushrooms

Tis the season of....colds and flus! It seems whenever the Christmas cheer arrives, I fall to some sort of sickness (currently home today nursing a sore throat and fever). So, I figured, I'll post something that you can make and freeze for when you need something warm and hearty to get back on your feet! You can freeze the stew and then just have a friend pick up some crabmeat for the topping. They'll aid in your "medicine" and you'll get a visitor all at the same time! I hope you enjoy it as much as I did last night!

Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset.

Crab and Corn Chowder with Bacon and Chanterelle Mushrooms

  • 6 ears of fresh yellow corn (you can also use a can, but the fresh corn was delicious)
  • 4 cups chicken broth
  • 3 cups of whipping cream
2 tbsp. EVOO
7 slices of bacon, cooked and then cut into 1/4 inch pieces
1 1/2 cups finely chopped onion
1 1/2 cups finely chopped leeks (white and pale green parts only)
3/4 cup finely chopped celery
1 tsp. fennel seeds
1 3/4 lbs. white-skinned potatoes, peeled, cut into 1/2-inch cubes
2 tbsp. butter
6 oz. chanterelle mushrooms, thickly sliced
2 tbsp. dry Sherry
1 tsp. fresh thyme leaves
1 lb. fresh crabmeat
2 tbsp. chopped fresh parsley

1. Cut the kernels off the cobs and set aside.

2. Take the leftover cobs and combine with the broth and cream in a large saucepan. Simmer 5 minutes and remove from the heat.

3. Heat the oil in a large pot over med-high heat. Add bacon and saute until crisp. Transfer bacon to paper towels to drain. Pour off all but 3 tbsp. pan drippings.

4. To the bacon pan drippings, add onion, leeks, celery, and fennel seeds. Saute until veggies are crisp and tender - about 4 minutes.

5. Pull the corn cobs out from the first mixture and dump the veggie mixture in.

6. Stir in the potatoes to the combined mixture and stir until almost tender - about 10 minutes.

7. Stir in corn kernels and simmer for about 5 minutes longer.

8. Meanwhile, melt butter in a large skillet over med. heat. Add the mushrooms and saute until tender. Add the sherry and thyme. Then add the mushroom mixture to the chowder. Season with salt and pepper.

9. Saute crabmeat for about 3 minutes to heat through.

10. Ladle chowder into bowls, then drop a spoon of crabmeat and a pinch of parsley on top.


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