6 ears of corn
2 quarts heavy cream
8 tablespoons unsalted butter
1 1/2 cups chopped Spanish onion
1 cup chopped celery
3 teaspoons kosher salt, divided
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh tarragon
2 tablespoons chopped fresh chervil
1/4 cup plus two tablespoons chopped chives, divided
3 tablespoons lemon juice
16 ounces crabmeat, cleaned and picked
1/4 cup chopped tomato, for garnish
Cut the kernels off the corn cobs (about 4 cups corn kernels) and set aside. Pour the cream into a heavy saucepan over medium heat. Place the cobs into the cream and simmer until reduced by one-fourth, about 30 minutes.
Remove the cobs and add the corn kernels. Cook for 4 minutes.
Melt the butter in a small skillet over medium heat. Add the onions, celery, and 1 teaspoon of the salt and sauté until the onions are translucent, about 5 minutes. Add to the corn and cream. Cook for 1 minute. Add the thyme, tarragon, chervil, and 2 tablespoons of the chives and cook for 5 minutes. Add the lemon juice and the remaining 2 teaspoons of salt.
Place half the crab in the soup and divide the remaining crab among six bowls. Divide the chowder among the six bowls, pouring it over the crab with a ladle. Garnish with the remaining 1/4 cup of chives and the chopped tomato.