Crab and Corn Chowder with bacon and wild mushrooms

Name: Crab and Corn Chowder with bacon and wild mushrooms
Yield: Serves 6 to 8
Cuisine: American
Ingredients: 5 ears sweet corn; 3 tablespoons dry or medium-dry sherry; Fine sea salt and freshly ground pepper; 1 pound (455 g) lump crabmeat, picked over for shell; 2 tablespoons finely chopped fresh flat-leaf parsley; ¾ cup (75 g) diced celery; 1 teaspoon fennel seeds; 3 cups (420 g) diced waxy potatoes; 2 tablespoons unsalted butter; 1 teaspoon fresh thyme leaves, or ½ teaspoon dried; 2 cups (480 ml) chicken stock; 8 ounces (225 g) wild mushrooms, such as chanterelles or oysters, thickly sliced (about 3 cups); 4 cups (960 ml) heavy cream; 2 tablespoons olive oil; 1½ cups (135 g) finely diced leeks, white and some tender green parts, well rinsed; 6 ounces (170 g) slab bacon cut into ¼-inch (6-mm) dice; 1½ cups (190 g) finely diced onions

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

This rich soup is a meal in a bowl! Serve it in summer, when you can find fresh sweet corn.

Ingredients

5 ears sweet corn
2 cups (480 ml) chicken stock

Americas
United States
Summer
Gluten-free
Soup
California

Method

You can use frozen corn kernels, of course, but you won’t have the cobs to make the flavorful stock.

Using a large knife, cut the kernels from the cobs. You should have about 5 cups (725 g). In a l