Crab-and-Corn Chowder with Bacon and Chanterelle Mushrooms

Crab-and-Corn Chowder with Bacon and Chanterelle Mushrooms
Photo by Mark Thomas

Ingredients

  • 1 pound fresh crabmeat
  • 4 cups low-salt chicken broth
  • 1 teaspoon fresh thyme leaves
  • 1 ½ cups leeks
  • 1 ¾ pounds white-skinned potatoes
  • 2 tablespoons dry Sherry
  • ¾ cup celery
  • + 9 more ingredients
    • 2 tablespoons fresh parsley
    • 1 teaspoon fennel seeds
    • 6 ears fresh yellow corn
    • 1 ½ cups onion
    • 2 tablespoons butter
    • 6 ounces fresh chanterelle mushrooms
    • 2 tablespoons olive oil
    • 7 bacon slices
    • 3 cups whipping cream

Cut kernels off corn cobs. Set kernels aside. Combine cobs, broth, and cream in heavy large saucepan. Simmer 5 minutes. Remove from heat. 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 ...

View full recipe at Epicurious

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