Crab-and-Corn Chowder with Bacon and Chanterelle Mushrooms recipes

Crab-and-Corn Chowder with Bacon and Chanterelle Mushrooms recipes
16 Ingredients
  • 6 ears fresh yellow corn
  • 4 cups low-salt chicken broth
  • 3 cups whipping cream
  • 2 tablespoons olive oil
  • 7 bacon slices, cut crosswise into 1/4-inch-wide strips
  • 1 1/2 cups finely chopped onion
  • 1 1/2 cups finely chopped leeks (white and pale green parts only; about 2 medium)
  • 3/4 cup finely chopped celery
  • 1 teaspoon fennel seeds
  • 1 3/4 pounds white-skinned potatoes, peeled, cut into 1/2-inch cubes
  • 2 tablespoons (1/4 stick) butter
  • 6 ounces fresh chanterelle mushrooms, thickly sliced
  • 2 tablespoons dry Sherry
  • 1 teaspoon fresh thyme leaves
  • 1 pound fresh crabmeat
  • 2 tablespoons chopped fresh parsley
Nutrition
755
38% daily value
7 servings
                                       
                                            high-​fiber, gluten-​free
     

Fat

81% 53

Saturated

134% 27

Trans

- 0

Monounsaturated

- 19

Polyunsaturated

- 4

Carbs

16% 49

Carbs (net)

- 43

Fiber

26% 6

Sugars

- 13

Sugars, added

- 0

Protein

53% 26

Cholesterol

68% 204

Sodium

28% 679

Calcium

19% 185

Magnesium

27% 109

Potassium

40% 1402

Iron

20% 4

Zinc

28% 4

Phosphorus

68% 474

Vitamin A

39% 348

Vitamin C

63% 38

Thiamin (B1)

25% 0

Riboflavin (B2)

24% 0

Niacin (B3)

44% 9

Vitamin B6

37% 1

Folate equivalent (total)

29% 117

Folate (food)

- 117

Folic acid

- 0

Vitamin B12

44% 3

Vitamin D

1% 2

Vitamin E

16% 3

Vitamin K

48% 38
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