Ingredients

• 3 slices bacon
• 1 large leek
• 1/2 cup dry white wine
• 2 cups chicken stock
• 2 cups water
• 1 cup frozen corn
• 12 ounces red thin-skinned potatoes scrubbed and cut into 1/2-inch chunks
• 1/2 teaspoon salt
• 1/4 cup whipping cream
• 8 ounces Dungeness crab meat, cooked and shelled

Instructions

1. In a 4- to 6-quart pan over medium-high heat, cook bacon, chopped, until fat starts to render.
2. Add white part of leek, halved, rinsed, and thinly sliced; stir until limp.
3. Add wine and boil until almost evaporated.
4. Add chicken stock, water, corn, potatoes, and salt.
5. Bring to a boil, then reduce heat and simmer until potatoes are tender when pierced, about 10 minutes.
6. Stir whipping cream into chowder.
7. Add Dungeness crab; cover and cook until heated through, stirring as little as possible to keep crab intact.

Serve with cilantro purée.

Adapted from Sunset Magazine.