Alaska Dungeness Crab & Wild Mushroom Chowder - Featured Recipe -
Featured Recipes

Alaska Dungeness Crab & Wild Mushroom Chowder

Categories: Seafood, Soups
Step 1
1 lb • Yukon Gold or other thin-skinned potatoes, peeled and cut into 1/2-inch dice
1 lb • mixed fresh wild mushrooms such as chanterelles, oysters, and/or shiitakes
1 tbsp • Butter
4 oz • Bacon
1 • Large onion • peeled and chopped
1/3 cup • All-purpose flour
4 cup • Chicken broth
1 1/2 cup • Whipping cream
1/4 cup • Dry sherry
1 tbsp • Worcestershire sauce
1 tsp • minced fresh thyme
1 lb • shelled cooked Alaska Dungeness crabmeat
Salt to taste
Pepper to taste
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.
Nutritional Analysis
Information is on a per portion basis.
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. Wine recommendation: Pinot Noir

From the Kitchens of Sunset Magazine


No documents found

Sign In to post a comment.