Crab Corn Chowder

1. Prepare the vegetables: thinly slice the leeks, dice the shallot and celery, cut the kernels off the corn cobs, peel and dice the potatoes, mince the garlic, and chop the chives.

2. In a pot, combine the corn cobs, thyme, bay leaf, and stock. Bring to a gentle simmer to infuse the flavors.

3. In another large pot or Dutch oven, melt butter over medium heat. Sauté the leeks, shallot, and celery until they begin to soften.

4. Add the diced potatoes and garlic, and cook for another minute.

5. Season with smoked paprika and aleppo pepper.

6. Pour in the white wine and cook until it has reduced by half.

7. Add the corn kernels and the infused stock (straining out the cobs and herbs). Bring to a simmer and cook for about 15 minutes, or until the potatoes are tender.

8. Transfer a few ladles of the soup to a blender and blend until completely smooth.

9. Pour the blended soup back into the pot and stir to combine.

10. Turn off the heat. Stir in the milk and cream. Season with salt & pepper to taste.

11. To serve, place a portion of crab meat into each bowl, ladle the hot chowder over the top, and garnish with fresh chives.