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Alaska Dungeness Crab & Wild Mushroom Chowder

Alaska Dungeness Crab & Wild Mushroom Chowder
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Servings
16
Cook Time
40 min
Servings
16
Cook Time
40 min
Alaska Dungeness Crab & Wild Mushroom Chowder
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
16
Cook Time
40 min
Servings
16
Cook Time
40 min
Instructions
  1. 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
  2. until potatoes are tender when pierced, 8 to 10 minutes.Drain.
  3. Meanwhile, rinse mushrooms briefly and drain. Trim off and discard any tough stem ends; if using shiitakes, discard whole stems. Cut
  4. 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
  5. liquid is evaporated and mushrooms are just beginning to brown, about 10 minutes. Pour into a bowl.
  6. 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
  7. 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.
  8. Whisk chicken broth and cream into pan and continue whisking until mixture boils and thickens, about6 to 8 minutes. Stir in sherry,
  9. Worcestershire, and thyme, and simmer, stirring occasionally, for about 5 minutes.
  10. Gently stir in potatoes, mushrooms, and crabmeat. Add salt and pepper to taste and cook until heated through.
  11. Cook's tip:You can substitute common button mushrooms for the wild ones. To add wild flavor, cover 2 packages mixed dried wild mushrooms
  12. (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
  13. into bite-size pieces; add with button mushrooms. Substitute the mushroom-soaking liquid for one cup of the chicken broth, pouring it in
  14. carefully, leaving the sediment behind. Wine recommendation:Pinot Noir
  15. From the Kitchens of Sunset Magazine
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