Corn And Seafood Chowder

• 6 ears corn
• 4 cups heavy cream
• 2 tablespoons extra virgin olive oil
• 2 ounces lean slab bacon, finely diced
• 1 cup finely diced onion
• 2 medium leeks, white part only, finely diced
• 1 stalk celery, finely diced
• 2 Idaho potatoes, peeled and finely diced
• 4 tablespoons butter
• 2 cups small chanterelles, about 5 ounces, stems scraped
• 3/4 teaspoon caraway seeds
• 6 sprigs fresh thyme
• Salt and freshly ground black pepper
• 1/2 to 1 cup chicken stock (optional)
• 1 pound peeky-toe crab meat, jumbo lump crab meat or diced lobster meat or a mixture

1. Strip kernels from cobs, and reserve.
2. Place cobs in a saucepan with cream, bring to a boil, and set aside to cool.
3. Heat oil in a large, heavy saucepan.
4. Add bacon, and saute over medium heat until it barely begins to brown.
5. Stir in onion, leeks and celery.
6. Saute until translucent.
7. Add potatoes, and stir.
8. Remove cobs from cream, strain cream, and add to saucepan.
9. Bring to a simmer.
10. Add corn kernels.
11. Cook until potatoes are tender, about 15 minutes.
12. Melt 2 tablespoons butter in a skillet.
13. Add chanterelles, and saute over medium-low heat until tender but not browned.
14. Add to soup.
15. Add caraway seeds, thyme, salt and pepper to taste.
16. Thin soup with chicken stock if desired.
17. Just before serving, melt remaining butter in a small skillet, add crabmeat or lobster, and warm in butter.
18. Put in soup plates or add to soup.
19. Bring soup to a simmer, check seasonings, and serve.

corn, heavy cream, extra virgin olive oil, lean, onion, leeks, celery, potatoes, butter, chanterelles, caraway seeds, thyme, salt, chicken stock, peeky

Taken from cooking.nytimes.com/recipes/4995 (may not work)