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Crab-and-Corn Chowder with Bacon & Chanterelle Mushrooms

Source of Recipe


From "The Bon Appétit Cookbook" by Barbara Fairchild



List of Ingredients



• 6 ears fresh yellow corn (or about 4½ cups frozen corn kernels, thawed)
  
• 4 cups low-salt chicken broth
  
• 3 cups whipping cream
  
• 2 Tbsp olive oil
  
• 7 bacon slices, cut crosswise into ¼-inch-wide strips
  
• 1½ cups finely chopped onions
  
• 1½ cups finely chopped leeks (white and pale green parts only), about 2 leeks
  
• ¾ cup finely chopped celery
  
• 1 tsp fennel seeds
  
• ¼ pound white-skinned potatoes, peeled and cut into ½-inch cubes)
  
• 2 Tbsp (¼ stick) butter
  
• 6 ounces fresh chanterelle mushrooms, thickly sliced
  
• 2 Tbsp dry sherry
  
• 1 tsp fresh thyme leaves
  
• 1 pound fresh crabmeat, picked over
  
• 2 Tbsp chopped fresh parsley
  






Instructions



1. Cut kernels off corn cobs. Set kernels aside. Combine cobs, broth and cream in heavy, large saucepan. Simmer 5 minutes. Remove from heat.
   
   
2. Heat oil in large, heavy 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 bacon drippings and add onion, leeks, celery and fennel seeds to pot. Sauté until vegetables are crisp-tender, about 4 minutes. Stir in potatoes.
   
   
3. Discard cobs from cream mixture, and 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.
   
   
4. Melt butter in 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.
   
   
5. 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.
   
   Makes 8 first-course servings.