Crab Chowder made with Cook's Delight Crab Soup Base

Crab and Corn Chowder With Chanterelle Mushrooms Recipe


This rich chowder combines the flavors of crab with fresh corn and chanterelle mushrooms. Additional spices, vegetables and Cook’s Delight® Crab Soup Base and Ham Soup Base come together to create this hearty chowder.

Are you a home user looking for a natural soup broth?
Cook’s Delight® soup broth concentrate is available on Amazon

New England
This Recipe Is:
6 Dinner Gluten Free Cook’s Delight® Supreme Crab Base SF-321
Cook’s Delight® Simply Ham Base OM-844


  • 6 ears fresh corn
  • 1 tbsp Cook’s Delight® Crab Soup Base
  • 4 cups water
  • 3 cups whipping cream
  • 2 tbsps olive oil
  • 1 tsp Cook’s Delight® Ham Soup Base
  • 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 tsp fennel seeds
  • 1 - 3/4 pounds white peeled potatoes - cut into 1/2-inch cubes
  • 2 tbsps (1/4 stick) butter
  • 6 ozs fresh chanterelle mushrooms - thickly sliced
  • 2 tbsps dry Sherry (optional)
  • 1 tsp fresh thyme leaves (1/2 tsp dried)
  • 1 lb crabmeat
  • 2 tbsps fresh parsley (for decoration)

Suggested Products

Cook’s Delight® Supreme Crab Base

Cook’s Delight® Simply Ham Soup Base OM-844

Step 1

Cut kernels off of corncobs. Set kernels aside. Combine cobs, Cook’s Delight® Crab Soup Base, water, and cream in heavy large saucepan. Simmer 5 minutes. Remove from heat.

Step 2

Heat oil in heavy large pot over medium-high heat. Add Cook’s Delight® Ham Soup Base and dissolve. Add onion, leeks, celery, and fennel seeds to pot. Sauté until vegetables are crisp-tender, about 4 minutes. Stir in potatoes.

Step 3

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.

Step 4

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.

Step 5

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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