Crab and Corn Chowder
This hearty chowder gets a bit of sweetness from the fresh summer corn and sweet crab meat.
In a large, heavy-bottomed pot, melt butter over medium heat. Add diced onions and cook for 5 - 6 minutes until they begin to soften. Add diced celery and cook for an additional 2 - 3 minutes.
Sprinkle flour over sautéed vegetables and stir to coat. Add salt, pepper and Old Bay, then add stock and stir to combine.
Add reserved corn cobs, lower the heat and cover. Simmer for 25 - 30 minutes on medium-low heat. After 30 minutes, remove corn cobs carefully with kitchen tongs and discard.
Add fresh corn and cook an additional 3 minutes. Remove from heat, stir in heavy cream and crabmeat.
You could serve this chowder with oyster crackers to keep it simple!