Put a medium saucepan of salted water on to boil. Once potatoes are diced, throw into the pot to boil until partially cooked, about 3-5 minutes.

Cut the corn off the cob, reserving the cob for the soup base.

Crush the saffron into a fine powder using a mortar and pestle. Then pour powder over 2 ice cubes in a small bowl. Let sit for at least 10 minutes.

In a large soup pot, melt butter over medium-high heat being careful not to let it brown. Stirring constantly, add onion, celery, leek, and scallions and let sauté for about 4 minutes until they soften.

Add the flour to the pot, stir and cook for at least 2 minutes, making sure the roux doesn’t brown.

Reduce heat to medium, and stir in the clam juice. Simmer this base for 5 to 10 minutes. Then stir in the half-and-half, white wine, dried thyme, corn cobs, and the saffron, bringing to a simmer.

Add the corn kernels, the crab (and at least some of the liquid in which it’s stored), the partially-cooked potatoes, and the fresh parsley. Bring back to a simmer and cook for at least another 15 minutes.

Remove cobs right before serving (if you want).

Serve with crusty bread while you gossip around the fire pit.

Finish with whole milk if the chowder gets too thick during the gathering.

Sift dry ingredients into a large mixing bowl.

Put milk, sour cream, melted butter, and chopped chives into one 3-cup measuring cup and stir until well combined.

Pour wet ingredients into dry ingredients and combine with a spatula until just incorporated – do not overmix! Let the dough sit for a minute or two so that the dry ingredients can absorb the moisture.

Use 2 tablespoons to scoop out dough into roughly rounded shapes and drop onto a baking sheet lined with a Silpat mat.

Bake in a preheated 450 degree oven for 10-15 minutes, testing with a toothpick if necessary to prevent over-doneness.

As drop biscuits cool, brush with more melted butter, OR make a small slit in the biscuit and press a small dollop of softened butter into the incision.