2 Tablespoons unsalted butter 1 large onion, chopped 1 shallot, minced 6 cups cream Kernels from 8 ears of corn Salt and white pepper to taste Dash cayenne pepper 2 Tablespoons minced chives 1 pound cooked crab meat
Melt butter in a large saucepan or stock pot. Add onion and shallots; sauteing over medium heat for 2-3 minutes. Add cream and 3/4ths of the corn kernels. Bring to a boil. Reduce heat and simmer for 10 minutes.
Transfer soup to a food processor and puree in batches. (Be careful, as soup will be very hot and can splatter).
Pour pureed soup through a strainer, pressing solids with a wooden spoon.
Return soup to pot. Add remaining corn kernels and bring back to a simmer. Simmer for 5 minutes. Season to taste with salt and pepper.
Add crab just before serving and sprinkle chowder with chives.