Recipe Name:	Crab-and-Corn Chowder with Bacon and Chanterelle Mushrooms	Difficulty:	Intermediate
Source:	Bon Appetit	Serving Size:
Ethnicity:	American	Comments:
Base:	Seafood	This can be made veggie-friendly...it just won't be as palate friendly!
Course:	Entree
Preparation Time:	30-60 Minutes

Ingredients: 6 Each(s) ears fresh yellow corn 4 Cup(s) low-salt chicken broth (or veggie) 3 Cup(s) whipping cream 2 Tablespoon(s) olive oil 7 Each(s) bacon slices, cut crosswise into 1/4-inch-wide strips 1 1/2 Cup(s) finely chopped onion 1 1/2 Cup(s) finely chopped leeks (white and pale green parts only) 3/4 Cup(s) finely chopped celery 1 Teaspoon(s) fennel seeds 1 3/4 Pound(s) white-skinned potatoes, peeled, cut into 1/2-inch cubes 2 Tablespoon(s) butter 6 Ounce(s) fresh chanterelle mushrooms, thickly sliced 2 Tablespoon(s) dry Sherry 1 Teaspoon(s) fresh thyme leaves 1 Pound(s) fresh crabmeat 2 Tablespoon(s) chopped fresh parsley

Directions: Cut kernets off corn cobs. Set 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 saute 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. Saute until vegetables are crisp-tender, about 4 minutes. Stir in potatoes. Discard cobs from cream 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 saute until tender, about 5 minutes. Stir in Sherry and thyme. Add mushroom mixture to chowder. Season to taste with salt and pepper. Saute 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.

Scale this recipe^[?]