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| Alaska Dungeness Crab & Wild Mushroom Chowder |
| Prep Time: 1 hour |
| Ingredients |
1 pound
Yukon Gold or other thin-skinned potatoes, peeled and cut into 1/2-inch
dice 1 pound mixed fresh wild mushrooms such as chanterelles, oysters, and/or shiitakes 1 Tablespoon butter 4 ounces bacon (about 4 slices), chopped 1 large onion, peeled and chopped 4 cloves garlic, peeled and chopped 1/3 cup all-purpose flour 4 cups chicken broth 1-1/2 cups whipping cream 1/4 cup dry sherry 1 Tablespoon Worcestershire 1 teaspoon minced fresh thyme leaves 1 pound shelled cooked Alaska Dungeness crab Salt Fresh-ground pepper |
| Directions: |
1. In
a 3- to 4-quart pan, combine potatoes with cold water to cover. Bring
to a boil over high heat, then cover pan, reduce heat, and simmer until
potatoes are tender when pierced, 8 to 10 minutes. Drain.
2. Meanwhile, rinse mushrooms briefly and drain. Trim off and discard any tough stem ends; if using shiitakes, discard whole stems. Cut mushrooms into large bite-size pieces. In a heavy 5- to 6-quart pan over medium-high heat, melt butter. Add mushrooms and stir often until liquid is evaporated and mushrooms are just beginning to brown, about 10 minutes. Pour into a bowl. 3. Add bacon to same pan over medium-high heat and stir often until beginning to brown, 4 to 5 minutes. Add onion and garlic and stir often until onion is limp, 4 to 5 minutes. Sprinkle flour over onion mixture and stir often until just beginning to brown, 2 to 3 minutes. 4. Whisk chicken broth and cream into pan and continue whisking until mixture boils and thickens, 6 to 8 minutes. Stir in sherry, Worcestershire, and thyme, and simmer, stirring occasionally, for about 5 minutes. 5. Gently stir in potatoes, mushrooms, and crab. Add salt and pepper to taste and cook until heated through. |
Seafood
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