Corn and Crab Soup Recipe

Directions:

1. In a blender or food processor, combine the corn kernels and 2 cups of the broth. Pulse to a coarse puree.
2. In a large pot, melt the butter over moderately low heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Add the corn puree, the wine, the remaining 2 cups of broth, and the salt to the pot. Bring to a boil. Reduce the heat and simmer, stirring occasional, until the corn is tender, 10-15 minutes.
4. Add the milk and bring to just a simmer. Stir in the crabmeat and chives.