Crab and Hominy Chowder
Kerry
ingredients
Cilantro Puree- 1/4 C vegetable oil
- 1/4 C olive oil
- 1 C chopped cilantro
- 2 fresh jalapeno chile’s, rinsed, stemmed and seeded
- 1 peeled garlic clove
- 1/2 t salt
- In a blender, combine all ingredients. Whirl until smooth.
- 3 slices bacon, chopped
- 1 large leek, halved and thinly sliced
- 1/2 C dry white wine
- 2 C reduced sodium chicken broth
- 2 C water
- 1 t lime juice
- 1 C drained and rinsed hominy
- 12 oz red potatoes, cut into 1/2" chunks
- 1/2 t salt
- 8 oz crab
- 1 avocado
- 1/4 C whipping cream
- salt and pepper to taste
directions
- 1
In a 4 to 6 qt pan over medium high heat, cook 3 slices bacon, chopped. Discard all but 1t fat from pan. Add white part of the leek; stir until limp. Add wine and boil until almost evaporated. Add chicken broth, water, hominy, potatoes and 1/2t salt. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 10 minutes.
- 2
Meanwhile make cilantro puree. Also peel, pit and chop avocado; mix with 1 t lime juice. Stir 1/4C whipping cream and salt and pepper to taste. Add crab, cover and cook until heated through, stirring as little as possible to keep crab intact. Spoon chowder into bowls and top each w/ cilantro puree and a spoonful of avocado.
Source: Kerry
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