Corn, Crab and Shrimp Chowder

Ingredients

• 6 cups chicken stock or low-sodium broth
• 1 pound large shrimp, shelled and deveined, shells reserved
• 3 ears of corn—shucked, kernels cut off and cobs reserved
• 1/2 teaspoon celery seeds
• 1 teaspoon fennel seeds
• 1 stick unsalted butter, cut into tablespoons
• 1 large yellow bell pepper, cut into 1/3-inch dice
• 1 large yellow onion, cut into 1/3-inch dice
• 3 celery ribs, cut into 1/3-inch dice
• 1 serrano chile, minced
• 2 large baking potatoes, peeled and cut into 1/3-inch dice
• 1 pound lump crabmeat, picked over
• 1 quart heavy cream
• Salt
• Freshly ground black pepper
• Snipped chives, for garnish