Alaska Dungeness Crab & Wild Mushroom Chowder

A hearty & chunky Dungeness crab chowder with wild mushrooms

  • Preparation Time: 20 minutes
  • Cook time: 40 minutes
  • Yield: 8 servings


  • 1 pound Yukon Gold Potatoes, peeled and cut into 1/2-inch dice
  • 1 pound mixed fresh wild Mushrooms (chanterelles, oysters, or shiitakes)
  • 1 Tbsp Butter
  • 4 oz Bacon (about 4 slices), chopped
  • 1 large Onion, peeled and chopped
  • 4 cloves Garlic, peeled and chopped
  • 1/3 cup all-purpose Flour
  • 4 cups Chicken Broth
  • 1 1/2 cups Whipping Cream
  • 1/4 cup Dry Sherry
  • 1 Tbsp Worcestershire
  • 1 tsp minced fresh Thyme Leaves
  • 1 lb cooked Alaska Dungeness Crab Meat
  • Salt and fresh ground Pepper, to taste


In a 3 to 4 quart pan, combine potatoes with cold water to cover. Bring to a boil over high heat, then cover pan, reduce heat, and simmer until potatoes are tender when pierced, 8 to 10 minutes. Drain.

Meanwhile, rinse mushrooms briefly and drain. Trim off and discard any tough stem ends; if using shiitakes, discard whole stems. Cut mushrooms into large bite-size pieces. In a heavy 5- to 6-quart pan over medium-high heat, melt butter. Add mushrooms and stir often until liquid is evaporated and mushrooms are just beginning to brown, about 10 minutes. Pour into a bowl.

Add bacon to same pan over medium-high heat and stir often until beginning to brown, 4 to 5 minutes. Add onion and garlic and stir often until onion is limp, 4 to 5 minutes. Sprinkle flour over onion mixture and stir often until just beginning to brown, 2 to 3 minutes.

Whisk chicken broth and cream into pan and continue whisking until mixture boils and thickens, about 6 to 8 minutes. Stir in sherry, Worcestershire, and thyme, and simmer, stirring occasionally, for about 5 minutes.

Gently stir in potatoes, mushrooms, and crab meat. Add salt and pepper to taste and cook until heated through.

Recipe courtesy of Alaska Seafood Marketing Institute (ASMI)