Corn and Crab Soup

Directions

1. 1
   In a blender or food processor, combine the corn kernels and 2 cups of the broth.
2. 2
   Pulse to a coarse puree.
3. 3
   In a large pot, melt the butter over moderately low heat.
4. 4
   Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes.
5. 5
   Add the corn puree, the wine, the remaining 2 cups of broth, and the salt to the pot.
6. 6
   Bring to a boil.
7. 7
   Reduce the heat and simmer, stirring occasional, until the corn is tender, 10-15 minutes.
8. 8
   Add the milk and bring to just a simmer.
9. 9
   Stir in the crabmeat and chives.