Crab Corn Chowder, from Jenifer

Crab Corn Chowder by Chef Kent Rathbun
(tweaked by me)

4 ears of corn
2 tlbs olive oil
1 lb bacon (diced)
2 med diced onions (~2 c)
8 cloves garlic, minced
4 shallots, minced
2 stalks celery, minced (we leave this out)
2 dried bay leaves
1/2 c unsalted butter
1 c flour
4 c whole milk
2 c heavy cream
2 cups potatoes, peeled and diced (we use Yukon gold)
3 tlbs maple syrup
2 tlbs fresh thyme
2 tlbs fresh basil, chopped
2 tlbs fresh chives, chopped
1 lb fresh lump crab meat
1 tlbs salt
2 tlbs freshly ground pepper

(you can leave this first step out but it really adds something to the whole mixture! If you do simply leave corn in husks- gently pull bak husks w/otu breaking off and discard silks...put husks back in place and tie ends with piece of husk or string...place on heavy rimmed baking sheet and roast at 450 degress until corn is fragrant and husks are brown (~30 minutes)...then remove kernels from cob and follow recipe as stated)) Brush corn with olive oil- grill ears until kernels soften and develop grill marks (~15 minutes)...cut kernels form cob.

In heavy large pot (med heat) saute bacon until crisp (~14-16 mins) Add onions, garlic, shallots, celery & bay leaves. Saute until translucent (~7-9 minutes). Add butter- heat until melted (<1 min). Using wooden spoon, stir in flour- stir constantly until smotth (~3 mins). Lower heat to moderately low and continue to cook and stir constatntly until paste is color of peanut butter (~6 mins)

Whisk in milk and cream- then add potatoes. Raise heat to high and bring to simmer. Reduce heat back to moderately low and simmer, uncovered, until soup thickens and potatoes are tender (~17-19 mins) Stir in maple syrup, thyme, basil, & chives. Gently stir in crab meat, corn, salt and pepper. Serve immediately.