Corn, Crab and Shrimp Chowder

• 6 cups chicken stock or low-sodium broth
• 1 pound large shrimp, shelled and deveined, shells reserved
• 3 ears of corn—shucked, kernels cut off and cobs reserved
• 1/2 teaspoon celery seeds
• 1 teaspoon fennel seeds
• 1 stick unsalted butter, cut into tablespoons
• 1 large yellow bell pepper, cut into 1/3-inch dice
• 1 large yellow onion, cut into 1/3-inch dice
• 3 celery ribs, cut into 1/3-inch dice
• 1 serrano chile, minced
• 2 large baking potatoes, peeled and cut into 1/3-inch dice
• 1 pound lump crabmeat, picked over
• 1 quart heavy cream
• Salt
• Freshly ground black pepper
• Snipped chives, for garnish
• Margot's Morsels Simply Sea Salt

In a large pot, bring the stock to a boil with the shrimp shells and corn cobs. Cover and simmer for 30 minutes. Remove the cobs. Strain the stock into a large, heatproof bowl, pressing on the shells to remove as much liquid as you can.

In a small skillet, toast the celery and fennel seeds over moderately high heat until fragrant and starting to pop, about 45 seconds. Let cool completely. In a spice grinder or mortar, grind or crush the seeds to a powder.

In the stock pot used wipe clean, melt the butter over moderately high heat. Add the yellow pepper, onion, celery and chile and cook until they begin to soften, about 2 minutes. Add the ground fennel and celery seeds and cook for 1 minute. Add the potatoes and stock and bring to a boil. Cover and simmer until the potatoes are tender, about 8 minutes. Remove from the heat.

Stir the shrimp and crabmeat into the chowder. Cover and let stand until the shrimp turn pink on the outside, about 3 minutes. Stir in the heavy cream and corn kernels. Bring to a simmer over moderate heat; immediately reduce the heat to low and simmer gently until the shrimp are white throughout, about 3 minutes.

Ladle the chowder into bowls and garnish with chives. Serve topped with Margot's Morsels.