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1
In a large pot, bring the stock to a boil with the shrimp shells and corn cobs.
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2
Cover and simmer for 30 minutes.
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3
Remove the cobs.
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4
Strain the stock through a fine sieve into a large, heatproof bowl, pressing on the shells to remove as much stock as possible.
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5
Wipe out the pot.
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6
In a small skillet, toast the celery and fennel seeds over moderately high heat until fragrant and starting to pop, about 45 seconds.
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7
Let cool completely.
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8
In a spice grinder or mortar, grind or crush the seeds to a powder.
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9
In the large pot, melt the butter over moderately high heat.
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10
Add the yellow pepper, onion, celery and chile and cook until they begin to soften, about 2 minutes.
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11
Add the ground fennel and celery seeds and cook for 1 minute.
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12
Add the potatoes and shrimp stock and bring to a boil.
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13
Cover and simmer until the potatoes are tender, about 8 minutes.
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14
Remove from the heat.
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15
Stir the shrimp and crabmeat into the chowder.
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16
Cover and let stand until the shrimp turn pink on the outside, about 3 minutes.
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17
Stir in the heavy cream and corn kernels.
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18
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.
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19
Ladle the chowder into bowls and garnish with chives.
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20
Serve with buttered toast.
