Crab-and-Corn Chowder with Bacon and Chanterelle Mushrooms

Ingredients

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

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