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Crab-and-Corn Chowder With Bacon And Chanterelle Mushrooms

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Crab-and-Corn Chowder With Bacon And Chanterelle Mushrooms

Ingredients

  • 6 ears fresh yellow corn
  • 4 cups low-salt chicken broth
  • 3 cups whipping cream
  • 2 tablespoons 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 green parts only; about 2 medium)
  • 3/4 cup finely chopped celery
  • 1 teaspoon fennel seeds
  • 1 3/4 pounds white-skinned potatoes, peeled, cut into 1/2-inch cubes
  • 2 tablespoons (1/4 stick) butter
  • 6 ounces fresh chanterelle mushrooms, thickly sliced
  • 2 tablespoons dry sherry
  • 1 teaspoon fresh thyme leaves
  • 1 pound fresh crabmeat
  • 2 tablespoons chopped fresh parsley
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