Sheldon and I made this one last weekend, modification of someone else's recipe, but way tastier.
Crab-and-Corn Chowder with Bacon and Chanterelle
6 ears fresh yellow corn
5 cups chicken broth
2 cups half & half
1 cup whipping cream
2 tablespoons olive oil
3/4 lb bacon ends ( cut into 1/4 inch pieces)
1 1/2 cups finely chopped white onion
1/2 cup finely chopped leeks
1/2 cup finely chopped celery
1 teaspoon fennel seeds
1 pound potatoes, cut into 1/2-inch cubes
2 tablespoons butter
1- 2 lbs fresh chanterelles, thickly sliced
2 tablespoons dry Sherry
1 teaspoon fresh thyme
Meat from 2 - 3 shucked dungeonness crabs
2 tablespoons chopped fresh parsley
Cut kernels off corn cobs. Set kernels aside. Combine broth, and cream in heavy large saucepan. Simmer 5 minutes. Remove from heat.
Heat oil in large pot over medium-high heat. Add bacon and sauté until crisp. Transfer bacon to paper towels to drain. Add onion, leeks, celery, and fennel seeds to bacon drippings. Sauté until vegetables are crisp-tender. Stir in potatoes. Pour broth into potato mixture. Simmer until potatoes are almost tender, stirring occasionally, about 10 minutes. Stir in corn kernels. Simmer chowder about 5 minutes longer.
Melt butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender. Stir in Sherry and thyme. Add mushroom mixture to chowder. Season to taste with salt and white pepper.
Sauté crab in same pot over medium-low heat until just heated through. Add crab and bacon to soup.
Serve in bowls with parsley sprinkled on top and a warm sourdough roll alongside!
You can stir in more whipping cream to thicken and simmer prior to serving if that's how you roll!
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