Crab Chowder with Corn and Celery
Ingredients
- 6 Count ear of corn
- 2 Quart heavy cream
- 8 Tablespoon unsalted butter
- 1.5 Cup chopped Spanish onion
- 1 Cup chopped celery
- 3 Teaspoon kosher salt, divided
- 1 Teaspoon chopped fresh thyme
- 1 Tablespoon chopped fresh tarragon
- 2 Tablespoon chopped fresh chervil
- 0.375 Cup chopped chives, divided
- 3 Tablespoon lemon juice
- 16 Ounce crabmeat, cleaned and picked
- 0.25 Cup chopped tomato, for garnish
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