member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to       

Recipe Categories:

    Corn and Crab Chowder


    Source of Recipe


    Bon Appétit

    List of Ingredients




    6 ears fresh yellow corn
    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 onion
    1 1/2 cups finely chopped leeks (white and pale green parts only; about 2 medium)
    3/4 cup finely chopped celery
    1 teaspoon fennel seeds
    1 3/4 pounds 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
    2 tablespoons chopped fresh parsley

    Recipe



    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 3 tablespoons pan drippings; 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.

    Sauté 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.

    Makes 6 to 8 servings.






 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â