Corn and Crab Chowder
6 medium ears of fresh corn in their husks
2 Dungeness or blue crabs, 1 to 1 1/2 pounds each, cooked
1 small yellow onion, chopped
4 fresh thyme sprigs
3 bay leaves
1 1/2 cups dry white wine, such as Sauvignon Blanc
3 cups bottled clam juice or fish stock
3/4 pound potatoes, peeled and cut into 1/2-inch dice
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
1 tablespoon finely snipped chives
Remove the husks and silk and discard. Cut the kernels from the cob and scrape the corn milk from the cob. Set aside.
Clean and crack the crab and remove the meat from the body and legs. Reserve in a bowl. Remove the meat from the claws and slice. Add to the bowl with the other crab meat. Using heavy kitchen shears, cut the shells into small pieces and set aside.
In a soup pot over medium heat, add the onions, crab shells, thyme, bay leaves, wine, clam juice, and 11/2 cups water. Bring to a boil, reduce the heat to low, cover, and simmer 20 minutes. Strain and discard the shells.
Reserve 1 cup corn for a garnish. Add the remaining corn to the crab broth and simmer until reduced by one quarter, about 15 minutes. In batches, puree the soup in a blender on high speed, 3 minutes per batch, until very smooth. Strain through a fine mesh strainer lined with cheesecloth into a clean soup pan.
Bring a large saucepan three-quarters full of salted water to a boil. Add the potatoes and cook until tender, about 10 minutes. Drain and reserve.
Add the cream, reserved crab meat, reserved corn, and the potatoes. Season to taste with salt and pepper. Heat over medium high heat just until hot, 3 to 4 minutes. Serve immediately, garnished with chives.