Crab and Corn Chowder with bacon and wild mushrooms

Name: Crab and Corn Chowder with bacon and wild mushrooms
Yield: Serves 6 to 8
Cuisine: American
Ingredients: 5 ears sweet corn; 3 tablespoons dry or medium-dry sherry; Fine sea salt and freshly ground pepper; 1 pound (455 g) lump crabmeat, picked over for shell; 2 tablespoons finely chopped fresh flat-leaf parsley; ¾ cup (75 g) diced celery; 1 teaspoon fennel seeds; 3 cups (420 g) diced waxy potatoes; 2 tablespoons unsalted butter; 1 teaspoon fresh thyme leaves, or ½ teaspoon dried; 2 cups (480 ml) chicken stock; 8 ounces (225 g) wild mushrooms, such as chanterelles or oysters, thickly sliced (about 3 cups); 4 cups (960 ml) heavy cream; 2 tablespoons olive oil; 1½ cups (135 g) finely diced leeks, white and some tender green parts, well rinsed; 6 ounces (170 g) slab bacon cut into ¼-inch (6-mm) dice; 1½ cups (190 g) finely diced onions

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

This rich soup is a meal in a bowl! Serve it in summer, when you can find fresh sweet corn.

Ingredients

5 ears sweet corn
2 cups (480 ml) chicken stock

Method

You can use frozen corn kernels, of course, but you won’t have the cobs to make the flavorful stock.

Using a large knife, cut the kernels from the cobs. You should have about 5 cups (725 g). In a l

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Crustaceans

Beth Snow

5 months ago from United States

This got rave reviews! I made it for a holiday dinner and made a few changes due to the season and dietary restrictions and it still came out so good, and is very simple to make. It’s winter so there are no ears of corn available and it’s not crab season here. I used frozen corn and at the end added chunks of salmon. Instead of heavy cream I used stock and a little bit of cream, my husband can tolerate light cream. It turned out fantastic and everyone loved it. I want to make it in the summer when fresh corn is available.

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