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Corn Chowder with Mushrooms and Crab

Corn chowder with mushrooms and crab at Cultivated Tree Olive Oil

Corn Chowder with Mushrooms and Crab

Corn Chowder with Mushrooms and Crab was one of the only dishes I would eat with mushrooms. There are a lot of ingredients – but it is very yummy in the end.    And, I am teaching myself to ‘like’ mushrooms- therefore, recipes with them!  I must admit that I often completely forget about the lump crab in the fridge because I am focused on the bacon – so, it is good with or without the crab.  Serve with a nice crusty loaf of bread.

Corn Chowder with Mushrooms and Crab

This is a wonderful special occasion soup that is delicious and worth the effort.  We often have it without the fresh crab and it is still fantastic.

Course Main Course
Cuisine American
Keyword Chowder, Corn, Soup
Servings 8 serving


  • 5-6 cobbs Fresh corn - or about 3-4 cups of corn - organic sweet corn if frozen
  • 1 1/2 - 2 boxes Chicken Stock (6-8 cups)
  • 16 oz Whipping cream
  • 2 tbsp Cultivated Tree Extra Virgin Olive Oil - Picual, Hojiblanca, Arbosana etc
  • 2 tbsp Cultivated Tree Butter Infused Olive Oil
  • 1 1/2 cups onions - finely chopped
  • 2 medium leeks: white & pale green parts - finely chopped
  • 1 cup celery - finely chopped
  • 1 tsp fennel seeds - optional but really good
  • 2 lbs white skinned potatoes - cubed 1/2 inch - red potatoes work fine too
  • 6 oz mushrooms - chanterelle best - stemmed shiitake or oyster
  • 2 tbsp dry Sherry
  • 1 tspn fresh thyme leaves
  • 1 lb fresh crabmeat
  • 2 tbsp chopped fresh parsley
  • Kosher or sea salt / fresh pepper to taste
  • 7-8 slices cooked bacon - crumbled


  1. This is a soup I saute things to a crisp tender and then put it all in the crock pot on low for 4-6 hours to enjoy at the end of a cool day.  

  2. Cook your bacon! Or do it at the end of the day - the bacon crumbled is a topping for the soup.

  3. I personally use a bit (2-3 tbsp) of bacon drippings with the 2 tbsp of Cultivated Tree Olive Oil, but it's up to you and your time!  Heat a large skillet to medium high heat and add the EVOO; add your onions, leeks, celery and fennel seed.  Saute about 4 minutes until crisp tender.  Add to a large slow cooker.

  4. Using the same skillet on medium heat, add 2 tbsp Butter Infused Olive Oil.  Add the mushrooms, and saute until tender - about 5 minutes.  Stir in the sherry and fresh thyme.  Season to taste with salt & fresh pepper.  Add to the slow cooker.

  5. This step is simply habit for me due to making the change to a slow cooker instead of cooking this on the stove top.  In the same skillet, warm the cream and 1 box of chicken stock.  It de-glazes the pan and starts the cooking process too.  Add to the slow cooker.

  6. Add the additional box of chicken stock and the cubed potatoes to the slow cooker.  Give a good stir to it all.  Set to low heat  for 4-6 hours.  Head out and have a great day!  Adjust salt and pepper prior to serving.

  7. Prior to serving - heat the crab meat in a skillet and divide among the serving bowls.  Add the crumbled bacon and the chopped parsley. Ladle in the chowder mixture and enjoy.  A crusty baguette goes well.