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