Crab & Corn Chowder


  • 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


  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.