Ingredients
4
cups low-salt chicken broth
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 green parts only; about 2 medium)
3/4
cup finely chopped celery
1
3/4 pounds white-skinned potatoes, peeled, cut into 1/2-inch cubes
2
tbsp (1/4 stick) butter
6
ounces fresh chanterelle mushrooms, thickly sliced
2
tbsp chopped fresh parsley
Directions
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 sauté 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. Sauté until vegetables are crisp-tender, about 4 minutes. Stir in potatoes. Discard cobs from cream mixture; strain cream mixture into potato mixture. Simmer until potatoes are almost 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 sauté until tender, about 5 minutes. Stir in Sherry and thyme. Add mushroom mixture to chowder. Season to taste with salt and pepper.
4.
Sauté crabmeat in same large skillet over medium-low heat just until heated through, about 3 minutes. Divide crabmeat, reserved bacon, and parsley among bowls. Ladle chowder over and serve.
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