Crab And Corn Chowder With Bacon And Chanterelle Mushrooms

• 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

1. Cut kernels off corn cobs. Set kernels aside. Combine cobs, broth, and cream in heavy large saucepan. Simmer 5 minutes. Remove from heat.
2. 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.
3. 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.
4. 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.

corn, salt, whipping cream, tbl olive oil, bacon, onion, leeks, celery, fennel seeds, potaoes, butter, chanterelle mushrooms, tbl, thyme, crab meat, tbl

Taken from www.epicurious.com/recipes/member/views/crab-and-corn-chowder-with-bacon-and-chanterelle-mushrooms-51147471 (may not work)