Corn-And-Crabmeat Soup

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1 quart fresh corn kernels (cut from about 8 ears)

1 quart canned low-sodium chicken broth or homemade stock

2 tablespoons butter

1 onion, chopped

1/4 cup dry white wine

1 1/2 teaspoons salt

1 1/2 cups milk

1/2 pound lump crabmeat, picked free of shell

1/3 cup chopped fresh chives or scallion tops

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