Market tip: Go for Dungenesse crab from the Pacific coast or blue crab from the Gulf of Mexico or Atlantic coast.
Makes 6 to 8 servings.
INGREDIENTS
- 6ears fresh yellow corn
- 4cups low-salt chicken broth
- 3cups whipping cream2tablespoons olive oil
- 7bacon slices, cut crosswise into 1/4-inch-wide strips
- 1 1/2cups finely chopped onion
- 1 1/2cups finely chopped leeks (white and pale green parts only; about2 medium)
- 3/4cup finely chopped celery
- 1teaspoon fennel seeds
- 1 3/4pounds white-skinned potatoes, peeled, cut into 1/2-inch cubes2tablespoons (1/4 stick) butter
- 6ounces fresh chanterelle mushrooms, thickly sliced
- 2tablespoons dry sherry
- 1teaspoon fresh thyme leaves1pound fresh crabmeat
- 2tablespoons chopped fresh parsley
DIRECTIONS 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 3 tablespoons pan drippings; add onion, leeks, celery, and fennel seeds to pot. Sauté until 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 heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 5 minutes. Stir in Sherry and thyme. Add mushroom mixture to chowder. Seasonto taste with salt and pepper.
Sauté crabmeat in same large skillet over medium-low heat just until heated through, about 3 minutes. Divide crabmeat, reserved bacon, and parsley among bowls. Ladle chowder over and serve.
