Crab And Corn Chowder

Name: Crab And Corn Chowder
Ingredients: 6 Ears Fresh Yellow Corn; 1 qt. Chicken Broth; 1 pint Whipping Cream; 2 T. Olive Oil; 7 Slices Bacon, Chopped; 1 Large Onion Finely Chopped; 3 Leeks Finely Chopped; 1 t.Fennel Seeds; 5 stalks Celery, Diced small; 2 lbs. White Potatoes; 2 T. Butter; 1/2 cup Fresh Chanterelle Mushrooms,Thickly Sliced; 2 T. Dry Sherry; 1/2 Bunch Fresh Thyme; 1 lb. Quality Blue Crab Meat; 2 T. Fresh Parsley Chopped; Salt and pepper to taste

17 ingredients

5 steps

Ingredients

6 Ears Fresh Yellow Corn
1 qt. Chicken Broth
1 pint Whipping Cream
2 T. Olive Oil
7 Slices Bacon, Chopped
1 Large Onion Finely Chopped
3 Leeks Finely Chopped
1 t.Fennel Seeds
5 stalks Celery, Diced small
2 lbs. White Potatoes
2 T. Butter
1/2 cup Fresh Chanterelle Mushrooms,Thickly Sliced
2 T. Dry Sherry
1/2 Bunch Fresh Thyme
1 lb. Quality Blue Crab Meat
2 T. Fresh Parsley Chopped
Salt and pepper to taste

Directions

1

Cut kernels off corncob. Set aside. Combine cobs, chicken broth and cream in saucepan simmer for about 7-8 minutes remove from heat.
2

Heat oil in large pot over med-high heat. Add bacon and saute till crisp, about 10 min. Transfer bacon to paper towel to drain. Pour off all but 3 T. of the drippings and add onion, leek, celery and fennel seeds. Saute until just tender, about 5 minutes. Stir in potatoes. Remove cobs from broth and strain into pot. Simmer until potatoes are tender, about 10 min. Add the corn kernels and continue to simmer another 5 min.
3

Meanwhile, melt butter in skillet and saute mushrooms for 5 minutes. And add sherry and thyme. Add mushrooms to chowder. Season to taste with salt and pepper.
4

Saute crabmeat in the same skillet to heat through.
5

Divide crabmeat, bacon and parsley into bowls. Ladle chowder over crab & serve.