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1
Cut kernels off corn cobs. Set kernels aside. Combine cobs, broth and cream in heavy, large saucepan. Simmer 5 minutes. Remove from heat.
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2
Heat oil in large, heavy pot over medium-high heat. Add bacon and saute until crisp, about 8 minutes. Transfer bacon to paper towels to drain.
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3
Pour off all but 3 tablespoons bacon drippings and add onion, leeks, celery and fennel seeds to pot. Saute until vegetables are crisp-tender, about 4 minutes. Stir in potatoes.
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4
Discard cobs from cream mixture, and strain cream mixture into potato mixture. Simmer until potatoes are almost tender, stirring occasionally, about 10 minutes. Stir in corn kernels.
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5
Simmer chowder until potatoes are tender, about 5 minutes longer. (Can be prepared to this point 1 day ahead. Cover and chill bacon. Cool soup slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing.)
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6
Melt butter in large, heavy 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.
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7
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.
