Dungeness Mushroom Chowder Recipes

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DUNGENESS & MUSHROOM CHOWDER



Dungeness & Mushroom Chowder image

Make and share this Dungeness & Mushroom Chowder recipe from Food.com.

Provided by Linky

Categories     Crab

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

1 lb yukon gold potato, peeled and cut into 1/2-inch dice
1 lb mushrooms, such as chanterelles, oysters or 1 lb shiitake mushroom
1 tablespoon butter
4 ounces bacon, chopped (about 4 slices)
1 large onion, peeled and chopped
4 garlic cloves, 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 sauce
1 teaspoon fresh thyme leave, minced
1 lb crabmeat, shelled cooked Alaska Dungeness preferred
salt & freshly ground black pepper, to taste

Steps:

  • 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.
  • 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.
  • 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.
  • Whisk chicken broth and cream into pan and continue whisking until mixture boils and thickens, about 6 to 8 minutes. Stir in sherry, Worcestershire, and thyme, and simmer, stirring occasionally, for about 5 minutes.
  • Gently stir in potatoes, mushrooms, and crabmeat. Add salt and pepper to taste and cook until heated through.
  • Cook's tip: You can substitute common button mushrooms for the wild ones. To add wild flavor, cover 2 packages mixed dried wild mushrooms (about 3/4 oz. total) with 1 cup boiling water and let soak until soft, about 20 minutes. Lift mushrooms out gently, squeeze dry, and cut into bite-size pieces; add with button mushrooms. Substitute the mushroom-soaking liquid for one cup of the chicken broth, pouring it in carefully, leaving the sediment behind.

Nutrition Facts : Calories 397.2, Fat 25.7, SaturatedFat 13.6, Cholesterol 98.4, Sodium 1022.2, Carbohydrate 21.9, Fiber 2.1, Sugar 3.1, Protein 19.1

CRAB-AND-CORN CHOWDER WITH BACON AND CHANTERELLE MUSHROOMS



Crab-and-Corn Chowder with Bacon and Chanterelle Mushrooms image

Categories     Soup/Stew     Milk/Cream     Mushroom     Pork     Potato     Shellfish     Vegetable     Sauté     Stew     Crab     Fall     Winter     Simmer     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 16

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

Steps:

  • 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.

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