Crab And Hominy Chowder

• 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 chiles
• 1 clove garlic

1. 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.
2. 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.
3. To make the cilantro puree, in a blender, combine vegetable oil; olive oil; cilantro; chiles, 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.
4. Wine pairing: With the rich crab, pungent chile, and herbal cilantro, we like a creamy, minerally Pinot Gris. Cline's Pinot Grigio-Chardonnay blend (California; $11) is great as well.

bacon, leek, white wine, chicken broth, hominy, potatoes, salt, avocado, lime juice, whipping cream, crab, vegetable oil, olive oil, cilantro, fresh jalapeufo chiles, clove garlic

Taken from www.myrecipes.com/recipe/crab-hominy-chowder (may not work)