Recipes
Recipes
Crab and Corn Chowder With Chanterelle Mushrooms
Ingredients
| 6 | ears fresh corn |
| 1 | tablespoon Cook's Delight Crab Base #421N |
| 4 | cups water |
| 3 | cups whipping cream |
| 2 | tablespoons olive oil |
| 1 | teaspoon Cook's Delight Ham Base #834N |
| 1 1/2 | cups finely chopped onion |
| 1 1/2 | cups finely chopped leeks (white and pale parts only; 2 medium) |
| 3/4 | cup finely chopped celery |
| 1 | teaspoon fennel seeds |
| 1 3/4 | pounds white peeled potatoes, cut into 1/2-inch cubes |
| 2 | tablespoons (1/4 stick) butter |
| 6 | ounces fresh chanterelle mushrooms, thickly sliced |
| 2 | tablespoons dry Sherry (optional) |
| 1 | teaspoon fresh thyme leaves (1/2 teaspoon dried) |
| 1 | pound crabmeat |
| 2 | tablespoons fresh parsley (for decoration) |
Directions
- Cut kernels off corncobs. Set kernels aside. Combine cobs, Cook's Delight Crab Base #421N, water, and cream in heavy large saucepan. Simmer 5 minutes. Remove from heat.
- Heat oil in heavy large pot over medium-high heat. Add Cook's Delight Ham Base #134N and dissolve. 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.
- Meanwhile, melt butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 5 minutes. Stir in Sherry and thyme. Add mushroom mixture to chowder. Season to taste with salt and pepper.
- Add crabmeat to chowder and heat through, about 4 minutes. Ladle chowder into bowls and top with fresh parsley if desired.
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