Crab-And-Corn Chowder With Bacon And Chanterelle Mu

Name: Crab-And-Corn Chowder With Bacon And Chanterelle Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ears fresh yellow corn (or about 4 1/2 cups frozen corn kernels, thawed); 4 cups low-salt chicken broth; 3 cups whipping cream; 2 tablespoons olive oil; 7 bacon slices, cut crosswise into 1/4-inch-wide strips; 1 1/2 cups finely chopped onions; 1 1/2 cups finely chopped leeks, white and pale green parts only, (about 2 leeks); 3/4 cup finely chopped celery; 1 teaspoon fennel seeds; 1/4 pound white-skinned potatoes, peeled, cut into 1/2-inch cubes; 2 tablespoons (1/4 stick) butter; 6 ounces fresh chanterelle mushrooms, thickly sliced; 2 tablespoons dry Sherry; 1 teaspoon fresh thyme leaves; 1 pound fresh crabmeat, picked over; 2 tablespoons chopped fresh parsley

Servings: persons

6 ears fresh yellow corn (or about 4 1/2 cups frozen corn kernels, thawed)
4 cups low-salt chicken broth
3 cups whipping cream
2 tablespoons olive oil
7 bacon slices, cut crosswise into 1/4-inch-wide strips
1 1/2 cups finely chopped onions
1 1/2 cups finely chopped leeks, white and pale green parts only, (about 2 leeks)
3/4 cup finely chopped celery
1 teaspoon fennel seeds
1/4 pound white-skinned potatoes, peeled, cut into 1/2-inch cubes
2 tablespoons (1/4 stick) butter
6 ounces fresh chanterelle mushrooms, thickly sliced
2 tablespoons dry Sherry
1 teaspoon fresh thyme leaves
1 pound fresh crabmeat, picked over
2 tablespoons chopped fresh parsley

1
Cut kernels off corn cobs. Set kernels aside. Combine cobs, broth and cream in heavy, large saucepan. Simmer 5 minutes. Remove from heat.
2
Heat oil in large, heavy pot over medium-high heat. Add bacon and saute until crisp, about 8 minutes. Transfer bacon to paper towels to drain.
3
Pour off all but 3 tablespoons bacon drippings and add onion, leeks, celery and fennel seeds to pot. Saute until vegetables are crisp-tender, about 4 minutes. Stir in potatoes.
4
Discard cobs from cream mixture, and strain cream mixture into potato mixture. Simmer until potatoes are almost tender, stirring occasionally, about 10 minutes. Stir in corn kernels.
5
Simmer chowder until potatoes are tender, about 5 minutes longer. (Can be prepared to this point 1 day ahead. Cover and chill bacon. Cool soup slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing.)
6
Melt butter in large, heavy skillet over medium heat. Add mushrooms and saute until tender, about 5 minutes. Stir in Sherry and thyme. Add mushroom mixture to chowder. Season to taste with salt and pepper.
7
Saute 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.

2270

kcal

Calories

162

Fat

Carbs

150

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 ears fresh yellow corn (or about 4 1/2 cups frozen corn kernels, thawed), 4 cups low-salt chicken broth, 3 cups whipping cream, 2 tablespoons olive oil, and more.

Yes, Crab-And-Corn Chowder With Bacon And Chanterelle Mushrooms falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crab-And-Corn Chowder With Bacon And Chanterelle Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions