Crab-and-Corn Chowder with Bacon and Chanterelle Mushrooms

Crab-and-Corn Chowder with Bacon and Chanterelle Mushrooms
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

1
Cut kernels off corn cobs. Set kernels aside.
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CornCorn
2
Combine cobs, broth, and cream in heavy large saucepan. Simmer 5 minutes.
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BrothBroth
CreamCream
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Sauce PanSauce Pan
3
Remove from heat.
4
Heat oil in heavy large pot over medium-high heat.
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Cooking OilCooking Oil
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PotPot
5
Add bacon and sauté until crisp, about 8 minutes.
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BaconBacon
6
Transfer bacon to paper towels to drain.
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BaconBacon
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Paper TowelsPaper Towels
7
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 KernelsCorn Kernels
Fennel SeedsFennel Seeds
VegetableVegetable
PotatoPotato
ChowderChowder
CeleryCelery
CreamCream
LeekLeek
OnionOnion
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PotPot
8
Meanwhile, melt butter in heavy large skillet over medium heat.
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ButterButter
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9
Add mushrooms and sauté until tender, about 5 minutes. Stir in Sherry and thyme.
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MushroomsMushrooms
SherrySherry
ThymeThyme
10
Add mushroom mixture to chowder. Season to taste with salt and pepper.
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Salt And PepperSalt And Pepper
MushroomsMushrooms
ChowderChowder
11
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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CrabmeatCrabmeat
ChowderChowder
ParsleyParsley
BaconBacon
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BowlBowl
LadleLadle

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.
Chateau Ste. Michelle Indian Wells Chardonnay Wine
Chateau Ste. Michelle Indian Wells Chardonnay Wine
"Our Indian Wells Chardonnay delivers an appealing tropical fruit character typical of warm sites like the Wahluke Slope. I like this Chardonnay's ripe pineapple and butterscotch flavors and rich, creamy texture. Try it with Scallops, scampi or pasta with rich sauces." - Bob Bertheau
DifficultyExpert
Ready In45 m.
Servings8
Health Score23
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