Corn and Crab Chowder

Ingredients

• 6 medium ears of fresh corn in their husks
• 2 Dungeness or blue crabs, 1 to 1 1/2 pounds each, cooked
• 1 small yellow onion, chopped
• 4 fresh thyme sprigs
• 3 bay leaves
• 1 1/2 cups dry white wine, such as Sauvignon Blanc
• 3 cups bottled clam juice or fish stock
• 3/4 pound potatoes, peeled and cut into 1/2-inch dice
• 1/2 cup heavy cream
• Kosher salt and freshly ground black pepper
• 1 tablespoon finely snipped chives