Cold, dreary fall days call for a light, bright version of winter favorites. This crab and corn chowder has all of the rich flavor, without the heft.
Ingredients:
- 2T olive oil
- 1 large leek, sliced lengthwise into quarters and chopped thin
- 2 large potatoes diced small (I used Yukons, others work too)
- 3 med carrots, peeled and diced small
- 4 cloves garlic, minced
- 1T old bay seasoning
- 4 sprigs fresh thyme, whole
- 1 bay leaf
- 5c chicken stock
- ¼c flour
- ¾lb lump crab meat, sifted for shell pieces
- 3c frozen corn
- 2/3c heavy cream
- Salt and pepper
Heat olive oil in a heavy bottomed pot over medium heat. Add leeks and sautee until slightly soft, 3 min. Add garlic, potatoes, carrots and a pinch of salt. Sautee together until potatoes and carrots are coated and garlic is fragrant, 3 min. Add old bay, a few cracks of black pepper, bay leaf and thyme sprigs (tie sprigs together with baking twine to make them easier to remove at the end!) and add chicken stock. Bring to a soft boil, uncovered, for 15-20 min, or until potatoes are cooked through. Taste for seasoning and add salt if needed. Remove from heat, and pour 3 cups of the soup into a blender with 3T flour. Blend mixture until combined but not totally smooth, about 30-45 seconds. Pour mixture back in with the remaining soup, and bring to a simmer for 5 min. Add in frozen corn and crab, cook 5 min. Remove from heat, add heavy cream. Stir and taste for seasoning. Remove your whole herbs and serve with warm, crusty bread.
