Earthy Delights Recipe

Crab and Wild Chanterelle Chowder

Crab and Wild Chanterelle Chowder
Chanterelles are considered by many to be the "Queen of the Forest." Their flavor goes wonderfully in soups and sauces - and their firm texture keeps them from falling apart during cooking. They have a mild flavor, vaguely reminiscent of apricots, and they blend superbly with crab...and if you can get some King Crab, you'll have a Royal dinner!

2 Tbsp. arrowroot
1 lb. fingerling potatoes, diced into ½ inch cubes
1 tsp. sea salt, to taste
4 cups chicken stock
1 tsp. freshly ground black pepper
1 cup heavy cream
2 tsp. unsalted butter
1 Tbsp. garlic, minced
½ cup yellow onion, diced into small pieces
¼ cup celery, minced
¼ cup leeks, chopped
2 tsp. dry sherry
1 pound fresh Chanterelle mushrooms, coarsely chopped
10 ounces of lump crabmeat



Melt the butter in a large pot over medium heat. Sauté the garlic, onion, celery, leeks and mushrooms in butter until the onion is translucent. Add the sherry and cook for 2 minutes longer.

Add the chicken stock, raise the heat to medium high and bring to a low boil. Blend the arrowroot with enough cold water to form a thick slurry. Slowly add the slurry to the stock while whisking gently, and return to a boil until the mixture begins to thicken slightly.

Add the potatoes to the stock and again bring to a boil. Reduce the heat and simmer until the potatoes are fork tender. This should take between 20 and 30 minutes. Stir in the salt, pepper and cream and return to a boil briefly. Remove from heat.

Divide the crabmeat into 8 heated bowls, then add the hot soup and serve.