Ingredients
4cupsfresh corn kernels,(cut from about 8 ears)
4cupslow-sodium chicken broth,or homemade stock, canned
2tbspbutter
1onion
¼cupdry white wine
1½tspsalt
1½cupsmilk
½lblump crabmeat
1cupfresh chives,or scallion tops, chopped
Preparation
In a blender or food processor, combine the corn kernels and 2 cups of the broth.
Pulse to a coarse puree.
In a large pot, melt the butter over moderately low heat.
Add the chopped onion and cook, stirring occasionally, for about 5 minutes until translucent.
Add the corn puree, wine, the remaining 2 cups of broth, and the salt to the pot.
Bring to a boil.
Reduce the heat and simmer, stirring occasionally, for 10 to 15 minutes until the corn is tender.
Add the milk and bring just to a simmer.
Stir in the crabmeat and chives.
