Ingredients
- 3 slices bacon
- 1 large leek
- 1/2 cup dry white wine
- 2 cups reduced-sodium chicken broth
- 1 cup hominy, drained and rinsed
- 12 ounces red thin-skinned potatoes
- 1 teaspoon salt
- 1 avocado
- 1 teaspoon lime juice
- 1/4 cup whipping cream
- 8 ounces Dungeness crab, cooked and shelled
- 1/4 cup vegetable oil
- 1/4 cup olive oil
- 1 cup cilantro, chopped
- 2 fresh jalapeno chilies
- 1 clove garlic
In a 4- to 6-quart pan over medium-high heat, cook bacon, chopped, until fat starts to render. Discard all but 1 teaspoon fat from pan. Add white part of leek, halved, rinsed, and thinly sliced; stir until limp. Add wine and boil until almost evaporated. Add chicken broth; 2 cups water; hominy; potatoes, scrubbed and cut into 1/2-inch chunks; and 1/2 teaspoon salt. Bring to a boil, then reduce heat and simmer until potatoes are tender when pierced, about 10 minutes. Meanwhile, make cilantro puree (see below). Also pit, peel, and chop avocado; mix with lime juice. Stir whipping cream and salt and pepper to taste into chowder. Add Dungeness crab; cover and cook until heated through, stirring as little as possible to keep crab intact. Spoon chowder into bowls and top each with a tablespoon of cilantro puree and a spoonful of avocado. To make the cilantro puree, in a blender, combine vegetable oil; olive oil; cilantro; chilies, rinsed, stemmed, and seeded; garlic, peeled; and 1/2 teaspoon salt. Whirl until smooth. Any leftovers can be spread on toast for an easy appetizer.
Source:Hominy
