Name: Crab-and-Corn Chowder with Bacon and Chanterelle Mushrooms
Yield: 6 to 8 Servings
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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