Ingredients
6 ears fresh yellow corn (or about 3 cups frozen kernels)
4 cups low salt-chicken broth
3 cups whipping cream
2 TBL olive oil
7 bacon slices, cut crosswise into 1/4 inch wide strips
1 1/2 cups finely chopped onion
1 1/2 cups finely chopped leeks (white and pale parts only; about 2 medium)
3/4 cup finely chopped celery
1 tsp fennel seeds
1 3/4 pounds white-skinned potaoes, peeled, cut into 1/2 inch cubes
2TBL (1/4 stick) butter
6 ounces fresh chanterelle mushrooms, thickly sliced
2 TBL dry sherry
1 tsp fresh thyme leaves
1 lb fresh crab meat
2 TBL chopped fresh parsley
Preparation
Cut kernels off corn cobs. Set kernels aside. Combine cobs, broth, and cream in heavy large saucepan. Simmer 5 minutes. Remove from heat.
Heat oil in heavy large pot over medium-high heat. Add bacon and saute until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Pour off all but 3 tablespoons pan drippings;add onion, leeks, celery, and fennel seeds to pot. Saute until vegetables are crisp-tender, stirring occasionally, about 10 minutes. Stir in corn kernels. Simmer chowder until potatoes are tender, about 5 minutes longer.
Meanwhile, melt butter in heavy large skillet over medium heat. Add mushrooms and saute until tender, about 5 minutes. Stir in Sherry and thyme. Add mushroom mixture to chowder. Season to taste with salt and pepper.
Saute crab meat in same large skillet over medium -low heat just until heated through, about 3 minutes. Divide crab-meat, reserved bacon, and parsley among bowls. Ladle chowder over and serve.
