Crab and Corn Chowder with Bacon and Chanterelle Mushrooms

Ingredients

• 1 1/2 cups finely chopped leeks (white and pale green parts only; about 2 medium)
• 1 1/2 cups finely chopped onion
• 1 3/4 pounds white skinned potatoes, peeled, cut into 1/2 inch cubes
• 1 pound fresh crabmeat
• 1 teaspoon fennel seeds
• 1 teaspoon fresh thyme leaves
• 2 tablespoons (1/4 stick) butter
• 2 tablespoons chopped fresh parsley
• 2 tablespoons dry Sherry
• 2 tablespoons olive oil
• 3 cups whipping cream
• 3/4 cup finely chopped celery
• 4 cups low salt chicken broth
• 6 ears fresh yellow corn
• 6 ounces fresh chanterelle mushrooms, thickly sliced
• 7 bacon slices, cut crosswise into 1/4 inch wide strips

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