- 6 ears fresh yellow corn
- 4 cups low-salt chicken broth
- 3 cups whipping cream
- 2 tablespoons olive oil
- 7 bacon, 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 butter
- 6 ounces fresh mushrooms (chanterelle, oyster, etc)
- 2 tablespoons dry sherry
- 1 teaspoon fresh thyme leaves
- 1 pound fresh crab meat
- 2 tablespoons chopped fresh parsley
- Cut kernels off corn cobs. Set kernels aside. Combine cobs, broth, and cream in a heavy large saucepan. Simmer 5 minutes. Remove from heat.
- Heat oil in a large pot over medium heat. Add bacon and sauté until crisp, about 8 minutes. Transfer bacon to paper towel to drain. Pour off all but 3 tablespoons pan drippings; add onion, leeks, celery, and fennel seeds to pot. Sauté until the 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.
- Meanwhile, melt butter in a large heavy skillet over medium heat. Add mushrooms and sauté until tender, about 5 minutes. Stir in sherry and thyme. Add mushroom mixture to chowder. Season to taste with salt and pepper.
- Sauté crab meat in the same skillet over medium-low heat just until heated through, about 3 minutes. Divide crab meat, reserved bacon, and parsley among bowls. Ladle chowder over and serve.
Make 6 to 8 servings
Recipe was taken from Bon Appetite magazine January 2003 edition