Crab And Corn Chowder With Bacon And Chanterelle Mushrooms Recipes

BACON CORN CHOWDER WITH CRAB

Steps:

• Place a large pot over medium-high heat with the four reserved corn cobs, celery leaves, water and chicken stock
• Bring liquid up to a bubble and reduce heat to medium-low
• Simmer and reduce broth until about 1 1/2 cups remain, about 10 minutes
• Keep warm until use
• While broth is simmering, place a heavy-bottomed pot over medium-low heat with 1 turn of the pan of EVOO, about 1 tablespoon
• Cook the bacon until crisp and brown, 4-5 minutes
• Remove bacon from pot with a slotted spoon and drain on a paper towel-lined plate
• Pour off all but 2 tablespoons of the drippings from the pot and add the potato, onion, garlic, celery, red pepper, bay leaves, thyme sprigs and corn kernels to the pot
• Saut over medium-high heat until vegetables begin to soften, about 5 minutes
• Add milk, hot sauce and corn broth and bring to a bubble
• Reduce heat to medium-low, and simmer chowder until potatoes are tender, about 15 minutes
• If using crab, place into a small bowl and toss with Old Bay seasoning
• Serve chowder garnished with crab, a pinch of scallions and some of the crispy bacon

CRAB AND CORN CHOWDER

Steps:

• In a large saucepan, saute onion in butter until tender. Add flour; cook and stir until thick and bubbly. Gradually add milk; cook and stir until thickened. Add remaining ingredients. Cover and simmer until vegetables are tender, about 35-40 minutes. Remove bay leaf before serving.

BAVARIAN CHANTERELLE MUSHROOMS WITH BACON

Steps:

• Melt butter in a skillet over medium heat. Cook bacon and onion until onion is soft and translucent and bacon is crisp, about 5 minutes.
• Add chanterelle mushrooms and simmer in the skillet until liquid has completely boiled off, about 10 minutes. Sprinkle with parsley and serve immediately.

CRAB AND CORN CHOWDER WITH BACON AND CHANTERELLE MUSHROOMS

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 saute 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. Saute until vegetables are crisp-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 saute until tender, about 5 minutes. Stir in Sherry and thyme. Add mushroom mixture to chowder. Season to taste with salt and pepper. Saute crab meat in same large skillet over medium -low heat just until heated through, about 3 minutes. Divide crab-meat, reserved bacon, and parsley among bowls. Ladle chowder over and serve.