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
Buttered toast, for serving