Crab and Hominy Chowder

Crab and Hominy Chowder
Photo by Leigh Beisch

Ingredients

  • 1 teaspoon salt
  • 1 teaspoon salt
  • 8 ounces Dungeness crab, cooked and shelled
  • 1 avocado
  • ¼ cup vegetable oil
  • 8 ounces Dungeness crab, cooked and shelled
  • ½ cup dry white wine
  • + 17 more ingredients
    • 1 cup hominy, drained and rinsed
    • 12 ounces red thin-skinned potatoes
    • 2 fresh jalapeño chiles
    • 1 cup hominy, drained and rinsed
    • 12 ounces red thin-skinned potatoes
    • ¼ cup whipping cream
    • ½ cup dry white wine
    • 2 cups reduced-sodium chicken broth
    • ¼ cup olive oil
    • 1 avocado
    • 2 cups reduced-sodium chicken broth
    • 1 large leek
    • 1 teaspoon lime juice
    • ¼ cup vegetable oil
    • 3 slices bacon
    • 1 cup cilantro, chopped
    • 1 clove garlic

1. In a 4- to 6-quart pan over medium-high heat, cook bacon, chopped, until fat starts to render. Discard all but 1 teaspoon fat from pan. Add white part of leek, halved, rinsed, and thinly sliced; stir until limp. Add wine and boil until almost evaporated. Add chicken broth; 2 cups water; hominy...

View full recipe at My Recipes

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