Yes, I’m doing it again, I tried to warn you… Today I’m sharing yet another delicious recipe featuring summer’s bounty of Chanterelle Mushrooms! This time it’s my Chanterelle Crab Corn Chowder, it’s so easy to make and is a creative way to enjoy Chanterelles!
And as an added bonus, this delicious soup features real food that’s seasonally fresh at the same time you’re picking those beautiful chanterelles; the onion, celery, garlic, thyme and potatoes all came from our garden and the sweet corn from a local farm.
If it grows together, it goes together, right?!?!
This Chanterelle Crab Corn Chowder is summer in a bowl!
It’s so pretty too, right??
Add some gluten free crackers on the side (or one of my Chanterelle Herb Biscuits) and a glass of chilled dry white wine… the same wine you’ll use in the soup.
If you are looking for the BEST & Healthiest Wines, I suggest Dry Farm’s Wine, it’s the only wines I drink.
And I LOVE my wine.
I’ve been exclusively drinking Dry Farm’s Wine for over 6 months. No more headaches, no more gross ingredients or supporting damaging farming practices!
I get 6 bottles of white and 6 bottles of red each month; I’m always prepared – wether it’s a glass of wine with dinner, a impromptu get together or a gift dinner at a friend’s house (it’s bad manners to show up empty handed!)
Oh and one last thing, this recipe is naturally gluten free.. instead of using a flour based thickener, we rely on the potatoes simmered in the broth with cream and cheese to give the soup body instead of a gummy-faux-thickend mess.