Crab And Corn Chowder

• 6 Ears tresh Yellow Corn
• 1 qt. thicken Broth
• 1 pint thipping Cream
• 2 T.tlive Oil
• 7 Slices Bacon, Chopped
• 1 Largetnion Finely Chopped
• 3 Leeks Finely Chopped
• 1 t.Fennel Seeds
• 5 stalks Celery, Diced small
• 2 lbs.thite Potatoes
• 2 T. Butter
• 1/2 cup Fresh Chanterelle Mushrooms,Thickly Sliced
• 2 T. Dry Sherry
• 1/2 Bunch Fresh Thyme
• 1 lb. Quality Blue Crab Meat
• 2 T. Fresh Parsley Chopped
• Salt and pepper to taste

1. Cut kernels off corncob. Set aside. Combine cobs, chicken broth and cream in saucepan simmer for about 7-8 minutes remove from heat.
2. Heat oil in large pot over med-high heat. Add bacon and saute till crisp, about 10 min. Transfer bacon to paper towel to drain. Pour off all but 3 T. of the drippings and add onion, leek, celery and fennel seeds. Saute until just tender, about 5 minutes. Stir in potatoes. Remove cobs from broth and strain into pot. Simmer until potatoes are tender, about 10 min. Add the corn kernels and continue to simmer another 5 min.
3. Meanwhile, melt butter in skillet and saute mushrooms for 5 minutes. And add sherry and thyme. Add mushrooms to chowder. Season to taste with salt and pepper.
4. Saute crabmeat in the same skillet to heat through.
5. Divide crabmeat, bacon and parsley into bowls. Ladle chowder over crab & serve.

chicken broth, cream, olive oil, bacon, onion, leeks, fennel seeds, stalks celery, potatoes, butter, fresh chanterelle mushrooms, sherry, thyme, crab meat, parsley, salt

Taken from www.epicurious.com/recipes/member/views/crab-and-corn-chowder-1201397 (may not work)