Crab & Corn Chowder - Tanya's Kitchen

Method

Remove the uncooked corn kernels from the cob and set aside. Add the cleaned cobs to a stock pot and add milk, water, and salt. Bring to a boil. Reduce to a simmer and cook for 15-25 minutes. Remove the cobs and discard.
Make a roux by melting the butter and stirring in flour until combined. Cook for 2-4 minutes until the mixture is cooked through but not dark in color.
Whisk small amounts of roux into the hot stock until all incorporated and the stock becomes silky smooth. Season with salt and pepper and let simmer.
In a skillet over medium-high heat, melt a small amount of butter. Once the butter has melted, add the corn and sauté until tender and cooked. Season with salt and pepper.
Drain the crab meat and chop the parsley. Stir in the corn, crab, and parsley and simmer for 4-8 minutes. Serve hot.
For a smoother consistency, blend the soup.