Crab and Mushroom Chowder

Makes 8 servings

Many supermarkets now carry a greater selection of mushroom varieties, such as shiitake, oyster, and cremini mushrooms. You can make this delicious chowder using a single variety or a combination. Avoid white mushrooms, though; they don’t have the flavor and texture needed for this hearty soup.

Ingredients

  • 5 cups assorted mushrooms (about 1 lb)
  • 3/4 cup water
  • 6 tablespoons butter
  • 3/4 cup diced onion
  • 1/4 cup diced celery
  • 1/2 cup diced leek (white and light green parts)
  • 2 teaspoons minced garlic
  • 1/2 cup all-purpose flour
  • 1 quart Chicken Broth
  • 2 1/4 cups diced russet potatoes (peeled)
  • 3/4 cup milk
  • 6 tablespoons dry sherry
  • 2 teaspoon heavy cream
  • 1 teaspoon salt, or as needed
  • 1 teaspoon freshly ground black pepper, or as needed
  • 10 oz lump crabmeat, picked over for shells

Directions

  1. Cut the stems from the mushrooms and slice the mushroom caps. Set the caps aside. Simmer the stems in the water for 30 minutes to make a mushroom broth. Strain the broth and set aside.
  2. Heat 5 tablespoons of the butter in a large soup pot. Add the onion, celery, leek, and garlic. Cook until tender, stirring occasionally, about 4 to 6 minutes.
  3. Add the flour and cook, stirring constantly with a wooden spoon, for 3 to 4 minutes. Gradually whisk in the chicken broth and bring to a simmer. Cook for 15 minutes. Strain through a sieve, pressing hard on the solids to recover as much thickened broth as possible. Return the broth to a simmer and discard the solids.
  4. Add the potatoes to the broth and simmer until tender, about 15 minutes. Remove the pot from the heat and add the milk, 4 tablespoons sherry, and heavy cream. Season to taste with salt and pepper.
  5. Meanwhile, melt the remaining tablespoon of butter in a skillet over medium heat. Add the sliced mushroom caps and sauté until tender, about 7 to 10 minutes. Add the mushroom broth, stirring and scraping the bottom of the pan with a wooden spoon to loosen any particles of mushroom stuck to the pan. Season to taste with salt and pepper.
  6. Stir the mushrooms with their liquid and the crabmeat into the chowder. Check the seasoning once more and make any necessary adjustments. Serve in heated bowls, adding the remaining sherry to the individual bowls, if desired.

CIA FOODIES

Crab and Mushroom Chowder

Crab and Mushroom Chowder
Makes 8 servings Many supermarkets now carry a greater selection of mushroom varieties, such as shiitake, oyster, and cremini mushrooms. You can make this delicious chowder using a single variety or a combination. Avoid white mushrooms, though; they don’t have the flavor and texture needed for this hearty soup.

Ingredients

  • 5 cups assorted mushrooms (about 1 lb)
  • 3/4 cup water
  • 6 tablespoons butter
  • 3/4 cup diced onion
  • 1/4 cup diced celery
  • 1/2 cup diced leek (white and light green parts)
  • 2 teaspoons minced garlic
  • 1/2 cup all-purpose flour
  • 1 quart Chicken Broth
  • 2 1/4 cups diced russet potatoes (peeled)
  • 3/4 cup milk
  • 6 tablespoons dry sherry
  • 2 teaspoon heavy cream
  • 1 teaspoon salt, or as needed
  • 1 teaspoon freshly ground black pepper, or as needed
  • 10 oz lump crabmeat, picked over for shells

Directions

  1. Cut the stems from the mushrooms and slice the mushroom caps. Set the caps aside. Simmer the stems in the water for 30 minutes to make a mushroom broth. Strain the broth and set aside.
  2. Heat 5 tablespoons of the butter in a large soup pot. Add the onion, celery, leek, and garlic. Cook until tender, stirring occasionally, about 4 to 6 minutes.
  3. Add the flour and cook, stirring constantly with a wooden spoon, for 3 to 4 minutes. Gradually whisk in the chicken broth and bring to a simmer. Cook for 15 minutes. Strain through a sieve, pressing hard on the solids to recover as much thickened broth as possible. Return the broth to a simmer and discard the solids.
  4. Add the potatoes to the broth and simmer until tender, about 15 minutes. Remove the pot from the heat and add the milk, 4 tablespoons sherry, and heavy cream. Season to taste with salt and pepper.
  5. Meanwhile, melt the remaining tablespoon of butter in a skillet over medium heat. Add the sliced mushroom caps and sauté until tender, about 7 to 10 minutes. Add the mushroom broth, stirring and scraping the bottom of the pan with a wooden spoon to loosen any particles of mushroom stuck to the pan. Season to taste with salt and pepper.
  6. Stir the mushrooms with their liquid and the crabmeat into the chowder. Check the seasoning once more and make any necessary adjustments. Serve in heated bowls, adding the remaining sherry to the individual bowls, if desired.

Copyright © 2024 The Culinary Institute of America