Crab-and-Corn Chowder with Bacon and Chanterelle Mushrooms

Name: Crab-and-Corn Chowder with Bacon and Chanterelle Mushrooms
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 7 bacon slices, cut crosswise into 1/4-inch-wide strips; 2 Tbsps (1/4 stick) butter; 177 milliliters finely chopped celery; 170 grams fresh chanterelle mushrooms, thickly sliced; 454 grams fresh crabmeat; 2 Tbsps dry Sherry; 6 ears fresh yellow corn; 1 teaspoon fennel seeds; 2 Tbsps chopped fresh parsley; 1 teaspoon fresh thyme leaves; 355 milliliters finely chopped leeks (white and pale green parts only; about 2 medium); 946 milliliters low-salt chicken broth; 2 Tbsps olive oil; 355 milliliters finely chopped onion; 710 milliliters whipping cream; 794 grams white-skinned potatoes, peeled, cut into 1/2-inch cubes

Crab-and-Corn Chowder with Bacon and Chanterelle Mushrooms might be just the main course you are searching for. This recipe makes 8 servings with 663 calories, 23g of protein, and 49g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. Head to the store and pick up ears corn, leeks, parsley, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

Cut kernels off corn cobs. Set kernels aside.

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Corn

Combine cobs, broth, and cream in heavy large saucepan. Simmer 5 minutes.

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Broth

Cream

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Sauce Pan

Remove from heat.

Heat oil in heavy large pot over medium-high heat.

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Cooking Oil

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Pot

Add bacon and sauté until crisp, about 8 minutes.

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Bacon

Transfer bacon to paper towels to drain.

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Bacon

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Paper Towels

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.

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Corn Kernels

Fennel Seeds

Vegetable

Potato

Chowder

Celery

Cream

Leek

Onion

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Frying Pan

Pot

Meanwhile, melt butter in heavy large skillet over medium heat.

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Butter

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Frying Pan

Add mushrooms and sauté until tender, about 5 minutes. Stir in Sherry and thyme.

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Mushrooms

Sherry

Thyme

Add mushroom mixture to chowder. Season to taste with salt and pepper.

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Salt And Pepper

Mushrooms

Chowder

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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Crabmeat

Chowder

Parsley

Bacon

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Frying Pan

Bowl

Ladle

Equipment

Ingredients

Servings:

bacon slices, cut crosswise into 1/4-inch-wide strips 2Tbsps

(1/4 stick) butter 177milliliters

finely chopped celery 170grams

fresh chanterelle mushrooms, thickly sliced 454grams

fresh crabmeat 2Tbsps

dry Sherry 6

ears fresh yellow corn 1teaspoon

fennel seeds 2Tbsps

chopped fresh parsley 1teaspoon

fresh thyme leaves 355milliliters

finely chopped leeks (white and pale green parts only; about 2 medium)946milliliters

low-salt chicken broth 2Tbsps

olive oil 355milliliters

finely chopped onion 710milliliters

whipping cream 794grams

white-skinned potatoes, peeled, cut into 1/2-inch cubes

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Chateau Ste. Michelle Indian Wells Chardonnay Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 18 dollars per bottle.