Thursday, August 18, 2011
Crab & Mushroom Chowder
4 + 2 TBSP butter
1 - 2 cups chopped assorted mushrooms (i used shiitake, portobello & maitake)
1 large yellow onion - coarsely chopped
2 cloves garlic
3 small red potatoes - diced, skins on
*1 cup frozen corn (optional)
5-6 cups reduced sodium chicken broth
1-1 1/2 lbs crabmeat
1/4 tsp white pepper
1/2 - 1 tsp old bay seasoning
2 tsp parsley
1 pint whipping cream
2 TBSP flour
2 TBSP fresh lemon juice
salt to taste
In a large stockpot over medium heat, melt 4 TBSP butter and saute onion and garlic until almost soft. Add mushrooms and continue sauteing 2-3 minutes. Add potatoes, broth, parsley, *corn, old bay, white pepper and crabmeat. Bring to a boil.
In a separate pan, melt remaining 2 TBSP butter and whisk in flour to make roux. Stir into stockpot along with whipping cream. Reduce heat and simmer until potatoes are tender. Add lemon juice and salt. Return to a boil and remove from heat.
Serve with crab cakes, garlic bread or topped with oyster crackers or croutons.
Flour-all purpose gluten free flour
Butter - smart balance or bacon fat
Cream - canned coconut milk