Dungeness Mushroom Chowder
Dive into the comforting flavors of the Pacific Northwest with this luxurious Dungeness Mushroom Chowder. Packed with tender chunks of sweet Dungeness crab, earthy crimini mushrooms, and creamy russet potatoes, this chowder strikes the perfect balance between hearty and elegant. Aromatic garlic, thyme, and onion infuse the velvety broth with irresistible depth, while a splash of heavy cream lends a luscious finish. Ideal for cozy evenings or special occasions, this seafood chowder is as satisfying as it is simple to prepare. Serve it with crusty bread or oyster crackers for a meal that's sure to impress. Perfect for seafood lovers and chowder enthusiasts alike, this dish celebrates the bounty of the ocean in every spoonful.
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Recipe Information
Ingredients
- 4 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely diced
- 2 Celery stalks, finely diced
- 3 cloves Garlic, minced
- 8 ounces Crimini mushrooms, sliced
- 1 teaspoon Thyme, fresh or dried
- 3 tablespoons All-purpose flour
- 4 cups Chicken or seafood stock
- 1 cup Heavy cream
- 1 large Russet potato, peeled and diced
- 1 pound Cooked Dungeness crab meat
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped, for garnish
Instructions
In a large pot, melt the butter over medium heat and add the olive oil.
Add the diced onion and celery, cooking for 5-7 minutes until they become tender and translucent.
Add the minced garlic and sliced mushrooms to the pot. Cook for another 5 minutes until the mushrooms are lightly browned and softened.
Stir in the thyme and sprinkle the flour over the vegetable mixture. Cook for 2-3 minutes to remove the raw taste of the flour, stirring constantly.
Gradually pour the chicken or seafood stock into the pot, stirring to combine and prevent lumps. Bring the mixture to a gentle simmer.
Add the diced potato to the pot and cook for 15-20 minutes until the potato pieces are tender when pierced with a fork.
Lower the heat and stir in the heavy cream. Let the chowder simmer gently without boiling for 5 minutes.
Fold in the cooked Dungeness crab meat, gently stirring to combine everything. Allow the chowder to heat through for another 2-3 minutes.
Season the chowder with salt and black pepper. Adjust seasoning to taste.
Ladle the chowder into bowls and garnish each serving with freshly chopped parsley.
Serve hot with crusty bread or oyster crackers for a satisfying meal.
Nutrition Facts
Calories |
582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 1900 mg | 83% | |
| Total Carbohydrate | 24.2 g | 9% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.1 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 128 mg | 10% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1058 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
