Crab And Corn Chowder

1. 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. 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. 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. 4

   Saute crabmeat in the same skillet to heat through.

5. 5

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

No additional tips available.