This Chanterelle Mushroom Chowder with Crab & Corn, is so easy to make and is a creative way to enjoy Chanterelles! This delicious gluten-free soup features healthy, real food that's seasonally fresh at the same time you're picking those beautiful chants; onion, celery, garlic, thyme, corn and potatoes!
Cut corn off the Cob, set the corn kernels aside and reserve the Cobs.
In a dutch oven or heavy bottom pot, sautee onion, celery and garlic in butter until soft over medium heat.
Add mushrooms and New BAE seasoning, cook until all liquid is evaporated (2-3 minutes).
Add dry wine and cook for another 1-2 minutes or until (again) the liquid is evaporated.
Add cubed potatoes, thyme, chicken broth, cream and corn COBS. Simmer for 10-15 minutes or until potatoes are cooked through. (by simmering the corn cobs in the liquid you are extracting extra corn flavor, don't skip this step!)
Remove thyme springs and corn cobs from the pot.
Add corn kernels, crab meat and cheese, gently stir. Reduce heat to LOW and cook just to melt the cheese, lightly cook the corn and heat the crab meat, roughly 5 minutes. Season with sea salt and white pepper to taste.
For less carbs, I suggest eliminating the potatoes OR at the least cooking this soup the day before. Cooked and cooled starches are resistant to digestion and eliminates roughly 50% of the carbohydrate effect on the body.I don't suggest eliminating the corn, cause it's key to the flavors in the soup.Do NOT sub old bay for new BAE in a 1:1 ratio. Old bay is very salty and too strong, use to taste but I strongly encourage you to use New BAE the flavor is softer and a welcomed change from old bay. 1990 called, they wanted the old bay back, switch to New Bae.