Pacific Northwest Crab Meat Corn Chowder

1 quart chicken broth
1 quart fresh corn kernels (substitute frozen if you can't get fresh)
2 Tbsp. butter
1 large onion, chopped
1/4 cup dry white wine
1 1/2 tsp. kosher salt
1 1/2 cups milk
1/3 cup chopped fresh chives
1/2 lb. clean lump crab meat

Add 2 cups chicken broth and corn to food processor; pulse until the mixture is a coarse puree; set aside.
Put a large soup pot over low heat, add the butter. Once butter has melted, add the onion, stir and cook for 4 or 5 minutes until onion is softened slightly.

Pour the corn puree from the food processor into the pot, then add the wine, remaining 2 cups broth, and salt. Bring mixture to a boil and reduce heat. Simmer for 10 minutes, stirring frequently, until the corn is tender.

Add milk and simmer for 5 minutes or until heated through.

Now add the chives and crab meat, stir, and cover pot. Remove from heat and let sit for 5 minutes or until crab is warmed.

Serve warm with crusty bread.