When just about to serve, reheat and adjust seasoning and consistency.
ingredients
directions
Remove crab from shell. Reserve shell.
Remove husks and any threads (silks) from corn. Reserve husks. Over a bowl grate kernels from 2 of the cobs then press through a small sieve to extract juice. Reserve the cobs, flesh and juice seperately. Cut off other corn cobs and set aside.
In a large saucepan combine stock, cornhusks, 2 corn cobs, reserved corn juice and crab shell to a boil. Reduce heat and simmer 15 minutes. Strain stock into bowl and discard husks, cobs and crab shell.
In a saucepan melt butter and sauté onions for 5 minutes until soft. Add creamed corn and heavy cream. Bring to a boil and remove from heat. Purée in a food processor and pass through a fine mesh sieve.
TO SERVE: When just about to serve, reheat and adjust seasoning and consistency. Place
shelled crab meat in bottom of soup bowl and pour chowder on top.