Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)

Crab and Corn Chowder

3 T. butter

1 onion, chopped

2 stalks celery, with leaves, chopped

3-4 T. flour

4 cups fresh corn (6 ears—2 cups pureed until smooth & 2 cups left whole)

3 cups chicken stock

2 potatoes, cubed

1 cup heavy cream (or substitute buttermilk)

˝ pound backfin crabmeat, picked clean of shells (or canned backfin)

Garnish: chopped celery leaves

Melt butter and sauté onion and celery. Sprinkle with flour and heat, stirring, until bubbly. Stir in pureed corn and stock, bring to a boil, and whisk until thickened. Add the potatoes and simmer 15 minutes until the potato is tender. When 15 minutes from serving, stir in cream or buttermilk, crab, and corn and season with salt and pepper. Bring just to boil, then lower heat and simmer 5-10 minutes. Ladle into bowls and garnish with chopped celery leaves.