DUNGENESS & MUSHROOM CHOWDER
Make and share this Dungeness & Mushroom Chowder recipe from Food.com.
Provided by Linky
Categories Crab
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- 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 until potatoes are tender when pierced, 8 to 10 minutes. Drain.
- Meanwhile, rinse mushrooms briefly and drain. Trim off and discard any tough stem ends; if using shiitakes, discard whole stems. Cut 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 liquid is evaporated and mushrooms are just beginning to brown, about 10 minutes. Pour into a bowl.
- 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 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.
- Whisk chicken broth and cream into pan and continue whisking until mixture boils and thickens, about 6 to 8 minutes. Stir in sherry, Worcestershire, and thyme, and simmer, stirring occasionally, for about 5 minutes.
- Gently stir in potatoes, mushrooms, and crabmeat. Add salt and pepper to taste and cook until heated through.
- Cook's tip: You can substitute common button mushrooms for the wild ones. To add wild flavor, cover 2 packages mixed dried wild mushrooms (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 into bite-size pieces; add with button mushrooms. Substitute the mushroom-soaking liquid for one cup of the chicken broth, pouring it in carefully, leaving the sediment behind.
Nutrition Facts : Calories 397.2, Fat 25.7, SaturatedFat 13.6, Cholesterol 98.4, Sodium 1022.2, Carbohydrate 21.9, Fiber 2.1, Sugar 3.1, Protein 19.1
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 sauté 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. Sauté until vegetables are crisp-tender, about 4 minutes. Stir in potatoes. 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.
- 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.
- Sauté crabmeat in same large skillet over medium-low heat just until heated through, about 3 minutes. Divide crabmeat, reserved bacon, and parsley among bowls. Ladle chowder over and serve.
POTATO-MUSHROOM CHOWDER
Make and share this Potato-Mushroom Chowder recipe from Food.com.
Provided by MizzNezz
Categories Chowders
Time 52m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Saute onion in butter; add flour and seasonings.
- Slowly add water, stirring.
- Bring to a boil, cook 1 minute.
- Add remaining ingredients, reduce heat and simmer for 30 minutes.
- Add cream and cheese; heat through.
Nutrition Facts : Calories 352.1, Fat 25.3, SaturatedFat 15.7, Cholesterol 75.6, Sodium 847.5, Carbohydrate 25.3, Fiber 3.7, Sugar 4, Protein 8.5
YOU-WON'T-BELIEVE-HOW-QUICK-YOU-CAN-MAKE-THIS MUSHROOM CHOWDER
I think the name says it all. This makes an elegant soup course for a dinner party or holiday gathering. No one would ever guess how quick and easy it is to make.
Provided by JackieOhNo
Categories Chowders
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In saucepan, melt butter. Add mushrooms, onion, celery and carrot. Cook, covered, 10 minutes, or until vegetables are tender.
- Mix in pepper and flour. Cook 1 minute.
- Slowly stir in broth. Bring to boil. Simmer 2 minutes. Stir in half-and-half and heat through. DO NOT BOIL. Garnish with watercress.
Nutrition Facts : Calories 310.3, Fat 20.9, SaturatedFat 11.7, Cholesterol 54.9, Sodium 1655.1, Carbohydrate 22.2, Fiber 3, Sugar 3.8, Protein 11.7
DUNGENESS CRAB CHOWDER
Make and share this Dungeness Crab Chowder recipe from Food.com.
Provided by lazyme
Categories Chowders
Time 20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a 5 quart stockpot over medium heat.
- Add the peppers and corn and saute for 2 minutes over high heat.
- Add garlic, thyme and cumin; saute for 2 minutes.
- Add scallions and saute for another minute.
- Add hot chicken stock and cornstarch mixture.
- Reduce the heat to medium and simmer for 2 minutes.
- Season the chowder with Tabasco to taste, then add the cooked crabmeat.
- Season to taste with salt and pepper.
- Garnish the individual servings with chopped scallions.
Nutrition Facts : Calories 250.6, Fat 6.4, SaturatedFat 1.1, Cholesterol 3.6, Sodium 181.5, Carbohydrate 45.6, Fiber 5.1, Sugar 3.4, Protein 8.8
MUSHROOM CHOWDER
Make and share this Mushroom Chowder recipe from Food.com.
Provided by Tebo3759
Categories Chowders
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in saucepan over medium heat.
- Add mushrooms, onion and garlic.
- Cook about 5 minutes until mushrooms are tender.
- Stir in potatoes, carrot and water.
- Bring to a boil, reduce heat to low, simmer about 10 minutes until potatoes are tender Add corn, milk,and pepper.
- Increase heat to high, cook until chowder is done stirring occasionally, about 5 minutes.
BROCCOLI MUSHROOM CHOWDER
Make and share this Broccoli Mushroom Chowder recipe from Food.com.
Provided by REEVES73
Categories Chowders
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Clean and cut broccoli into 1/2 inch pieces.
- Steam in 1/2 cup water.
- Do not drain; set aside.
- wash and slice mushrooms.
- Melt butter in saucepan over medium heat.
- Add flour, cook 2 to 4 minutes.
- Add chicken stock, stirring with wire whip and bring to boil.
- Turn heat to low.
- Add broccoli, half and half and spices.
- Heat, but do not boil.
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