Crab-and-Corn Chowder with Bacon and Chanterelle Mushrooms

INGREDIENTS

Bacon, slices

1 lb

Crabmeat, fresh

3/4 cup

Celery

6 oz

Chanterelle mushrooms, fresh

ears Corn, fresh yellow

1 1/2 cups

Onion

2 tbsp

Parsley, fresh

1 3/4

lbs Potatoes, white

1 tsp

Thyme, fresh leaves

4 cups

Chicken broth, low-salt

1 tsp

Fennel seeds

2 tbsp

Olive oil

2 tbsp

Butter

3 cups

Whipping cream

2 tbsp

Sherry, dry

1 1/2 cups

Finely chopped leeks (white and pale green parts only; about 2 medium)