My mother loves this recipe. I haven’t tried it yet, but it sounds like a winter comfort food. What a warm and creamy treat for dinner.
Originator of recipe unknown.
6 ears fresh yellow corn
4 cups low-salt chicken broth
3 cups whipping cream
2 tablespoons olive oil
7 slices bacon, cut across into 1/4-inch wide strips
1 1/2 cups finely chopped onion
1 1/2 cups finely chopped leeks (white and pale green parts only) – about 2 medium
3/4 cup finely chopped celery
1 teaspoon fennel seeds
1 3/4 pounds white-skinned potatoes, peeled, cut into 1/2-inch cubes
1 tablespoons or (11/4 stick) butter
6 ounces fresh chanterelle mushrooms, thickly sliced
2 tablespoons dry Sherry
1 teaspoon fresh thyme leaves
1 pound fresh crabmeat
2 tablespoons chopped fresh parsley
Cut kernels of corn cobs. Set kernels 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 sauté until crisp, about 5 minutes. Transfer bacon to paper towel to drain. Pour off all but 3 tablespoons pan drippings. Add onion, leeks, celery and fennel seeds to pot. Sauté until vegetables are crisp tender, about 4 minutes. Stir in potatoes. Discard cobs from cream mixture. Strain cream mixture into potato mixture. Simmer until potatoes are almost tender, stirring occasionally for 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 sauté until tender about 5 minutes. Stir in Sherry and thyme. Add mushroom mixture to chowder. Season to taste with salt and pepper. Sauté 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.
Per serving (excluding unknown items): 538 calories, 54g fat, 13g protein, 9g carbohydrates, 1g dietary fiber, 169mg cholesterol, 205mg sodium
WW Points 15