Crab and Corn Chowder With Chanterelle Mushrooms Recipe

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.

4 Easy Steps to Scale Up a Recipe for Foodservice Menus

Cuisine
New England
Servings:
For:
This Recipe Is:
Featuring:
6DinnerGluten FreeCook’s Delight® Supreme Crab Base SF-321
Cook’s Delight® Simply Ham Base OM-844

Ingredients

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

Suggested Products

Cook’s Delight® Supreme Crab Base

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

Step by Step Instructions

Step 1

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

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

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

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

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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