More on Crab – Crab and Corn Chowder Recipe from John Ash

Dungeness crab in Sonoma is a tradition. John Ash is an institution.

Hands down, this is one of the best chowders I’ve ever made, or eaten anywhere. Any dish I make from John Ash is popular in our home and a big hit when we have guests over. (It’s always nice to have something you can depend on) This recipe, or a version of it was run in Bon Appetit magazine, January 2003 issue.

Enjoy! 

Crab and Corn Chowder with Bacon and Wild Mushrooms 

Serves 6 – 8 

This is a rich soup definitely a meal in a bowl! Crab unfortunately is a bit expensive. You can certainly substitute lobster, shrimp, scallops or mussels for the crabmeat. 

6 medium ears of fresh sweet corn

2 cups or so chicken stock

4 cups heavy cream

2 tablespoons olive oil

6 ounces slab bacon cut into 1/4-inch dice

1-1/2 cups finely diced onion

1-1/2 cups finely diced leeks, including some of the tender green part

3/4 cup diced celery

1 teaspoon whole fennel seed

3 cups peeled and diced waxy potatoes

2 tablespoons butter

3 cups (6 ounces) cleaned wild mushrooms such as chanterelle or oyster

Salt and freshly ground pepper

1 teaspoon fresh thyme leaves (1/2 teaspoon dried)

2 tablespoons dry or medium dry sherry, or to taste

1 pound crab meat, picked over to remove any shell

2 tablespoons finely chopped parsley 

Cut corn from the cob and set aside (you should have 4 cups or so). Add the cobs to a deep sauce pan along with the stock and cream and bring to a simmer and simmer for 5 minutes. Off heat and set aside. 

Add the oil to a heavy soup pot and over moderately high heat sauté the bacon until browned and crisp. Remove bacon and set aside to drain on paper towels. Discard all but 3 tablespoons of fat from the pot and stir in the onion, leeks, celery and fennel seed and sauté until vegetables are crisp-tender. Add potatoes and stir. Remove and discard the cobs from the cream mixture and strain into pot with the vegetables. Bring to a simmer and cook until potatoes are barely tender, about 10 minutes. Add the corn and simmer for a couple of minutes more. 

Meantime melt butter in a sauté pan over medium heat. Sauté the mushrooms until tender and season with salt, pepper and thyme leaves. Add mushrooms to soup along with sherry. Correct seasoning to your taste. Thin if desired with additional stock or cream. 

Gently warm the crab in the mushroom skillet and divide among warm soup plates along with the reserved bacon and parsley. Ladle the soup over and serve immediately.

For more recipes from Chef John Ash, check out his website: www.chefjohnash.com