Crab And Corn Chowder Recipe

Combine corn, broth, and cream in heavy large saucepan. Simmer 5 minutes. Remove from heat.

Meanwhile, prepare a roux. In skillet over low heat, melt butter. Gradually stir in flour until it becomes smooth paste. Cook, stirring constantly, until roux is light brown or almond color, about 5 or 6 minutes.

Turn heat up to medium. Gradually add roux to chowder base and whip constantly to work out lumps until roux melts and soup thickens. About 10 minutes.

Heat oil in heavy large pot over medium-high heat. Add bacon and sauté until crisp, about 8 minutes.

Transfer bacon to paper towels to drain. Pour off all but 3 tablespoons pan drippings; add onion, leeks, celery, garlic and fennel seeds to pot. Sauté until vegetables are tender, about 6 minutes.

Stir in potatoes and bacon. Strain cream mixture into potato mixture. Simmer until potatoes are almost tender, stirring occasionally, about 20 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. Add crab and parsley to chowder mixture and combine thoroughly.

Serve and enjoy!