Crab-and-Corn Chowder with Bacon and Chanterelle Mushrooms

Crab-and-Corn Chowder with Bacon and Chanterelle Mushrooms
Photo by Mark Thomas

Ingredients

  • 2 tablespoons butter
  • 6 ounces fresh chanterelle mushrooms
  • 2 tablespoons olive oil
  • 7 bacon slices
  • 1 ½ cups onion
  • 1 ½ cups leeks
  • 1 teaspoon fresh thyme leaves
  • + 9 more ingredients
    • 3 cups whipping cream
    • 2 tablespoons fresh parsley
    • ¾ cup celery
    • 2 tablespoons dry Sherry
    • 1 ¾ pounds white-skinned potatoes
    • 4 cups low-salt chicken broth
    • 1 teaspoon fennel seeds
    • 1 pound fresh crabmeat
    • 6 ears fresh yellow corn

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

View full recipe at Epicurious

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