Chesapeake Crab Stew

1 1/4 cups water
3/4 cup long-grain white rice, rinsed until the water runs clear
8 ears corn, husks and silk removed
4 cups low-sodium chicken broth
3 cups heavy cream
8 slices bacon, chopped
8 oz. Shiitake mushrooms, stemmed & sliced thin
1 ½ Tbsp. minced fresh thyme
2 Tbsp. whiskey
2 Tbsp. butter
3 leeks, white and light green parts only, well washed and chopped fine
2 ribs celery, chopped fine
1 lb. crabmeat, picked over for shells
3 Tbsp. minced fresh chives

Bring water, rice, pinch salt to boil over medium heat. Cover and reduce to low; cook until all water is absorbed, about 15 min. Off heat, remove lid; place clean kitchen towel folded in half over saucepan and replace lid. Let rice sit. Stand corn upright inside a large bowl; carefully cut kernels from 5 ears corn using a paring knife. Grate remaining 3 ears corn on large holes of box grater into separate bowl. Scrape remaining pulp from cobs into bowl with grated corn using back of a knife. Do not discard cobs. Combine cobs, broth and cream in a large saucepan; bring to simmer and cook 5 minutes. Cover; let steep off heat 20 minutes, then discard cobs. Meanwhile, cook bacon in a large Dutch oven over medium low heat until crisp. Remove to paper towel and pour off all but 3 Tbsp. bacon fat; return pot to medium high heat until shimmering. Add mushrooms, and cook, stirring occasionally, until they have released their juices and are brown around the edges, 7 to 10 minutes. Stir in thyme and cook until fragrant, about 30 seconds. Stir in whiskey and cook until evaporated, about 30 seconds. Transfer mushroom mixture to a bowl; cover to keep warm. Melt butter in pot over medium heat. Add leeks, celery, ½ tsp. salt, and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in broth mixture and grated corn, scraping up browned bits. Bring to simmer. Cook until flavors have combined, about 5 minutes. Stir in corn kernels and rice; continue to cook until corn is crisp-tender, about 3 minutes. Stir in reserved mushrooms and crabmeat; cook until heated through, about 1 minute. Season with salt and pepper to taste. Sprinkle with reserved bacon and chives and serve. Serves 8.  

This is a very old recipe brought to America by the Scots. They called it "Partan bree." Partan is the Scotch word for crab, and bree is something that is boiled and then soaked. It is really good served with bread or biscuits.