Corn & Crab Chowder

Step 1: Reserve 1/2 cup corn.

Step 2: Bring remaining corn and milk to a boil in a large saucepan; cover; remove from heat. Let stand for 10 minutes. Puree mixture (I used an immersion blender - but can also puree in a regular blender). Add clam juice, 3 tablespoons green onions and 1 teaspoon ginger; puree again until almost smooth. (If using a regular blender return to saucepan) and bring back to a simmer. Mix in 1 1/2 teaspoons lemon juice and season with salt and pepper.

Step 3: In a small skillet melt butter over medium heat. Add reserved corn; saute one minute. Add crab, 1 tablespoon green onions, 1 teaspoon ginger, and 3 teaspoons lemon juice; stir until warm. Season with salt and pepper

Step 4: Divide soup among bowls and mound crab mixture over the soup.