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
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.