Crab-and-Corn Chowder with Bacon and Chanterelle Mushrooms

Ingredients

• 7  bacon 
• 2 tablespoons butter ()
• 0.8 cup celery finely chopped
• 6 ounces chanterelles fresh sliced
• 1 pound crab meat fresh
• 2 tablespoons sherry dry
• 6  ears corn fresh yellow
• 1 teaspoon fennel seeds 
• 2 tablespoons parsley fresh chopped
• 1 teaspoon thyme sprigs fresh
• 1.5 cups leek white green finely chopped ( and pale parts only; 2 medium)
• 4 cups chicken broth 
• 2 tablespoons olive oil 
• 1.5 cups onion finely chopped
• 3 cups whipping cream 
• 1.8 pounds potatoes peeled cut into 1/2-inch cubes

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• ladle
• pot

Directions

1. Cut kernels off corn cobs. Set kernels aside.
2. Combine cobs, broth, and cream in heavy large saucepan. Simmer 5 minutes.
3. Remove from heat.
4. Heat oil in heavy large pot over medium-high heat.
5. Add bacon and sauté until crisp, about 8 minutes.
6. Transfer bacon to paper towels to drain.
7. 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.
8. Meanwhile, melt butter in heavy large skillet over medium heat.
9. Add mushrooms and sauté until tender, about 5 minutes. Stir in Sherry and thyme.
10. Add mushroom mixture to chowder. Season to taste with salt and pepper.
11. 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.