Corn Crab and Shrimp Chowder
Ingredients
- 6 cups chicken stock or low-sodium broth
- 1 pound large shrimp, shelled and deveined, shells reserved
- 3 ears of corn, shucked, kernels cut off, and cobs reserved
- 1/2 teaspoon celery seeds
- 1 teaspoon fennel seeds
- 1 stick unsalted butter, cut into tablespoons
- 1 large yellow bell pepper, cut into 1/3-inch dice
- 1 large yellow onion, cut into 1/3-inch dice
- 3 celery ribs, cut into 1/3-inch dice
- 1 serrano chile, minced
- 2 large baking potatoes, peeled and cut into 1/3-inch dice
- 1 pound lump crabmeat, picked over
- 1 quart heavy cream
- Kosher s alt
- Freshly ground black pepper
- Snipped chives, for garnish
- Buttered toast, for serving
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