Corn, Crab and Shrimp Chowder

Name: 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

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This is a wonderful Andrew Zimmern recipe fe, and if you're really ambitious, make the stock, it's worth it. Plenty of cream and butter make this chowder irresistibly rich and creamy and a perfect...

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