Ingredients 4 ears corn, husked 4 tablespoons olive oil 2 cups (about 8 ounces) assorted wild mushrooms (such as chanterelle, oyster, and stemmed shiitake), thinly sliced 2 tablespoons chopped fresh thyme or 2 teaspoons dried 5 3/4 cups (about) chicken stock or canned low-salt broth 1 1/4 cups finely chopped onion 1 1/2 cups arborio rice or medium-grain white rice 1/4 cup dry white wine 2 cups stemmed baby spinach 2 tablespoons freshly … [Read more...]
Crab-and-Corn Chowder with Bacon and Chanterelle Mushrooms
Ingredients Market tip: Go for Dungenesse crab from the Pacific coast or blue crab from the Gulf of Mexico or Atlantic coast. 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 … [Read more...]
