Wednesday, December 24, 2014

Corn and Crab Chowder

1 or 2 packages frozen corn
4 cups heavy cream
2 T extra virgin olive oil
6 strips bacon (fry and chop - use to top soup when serving)
1 cup diced onion
2 medium leeks (white part only) diced
2 stalks celery, diced
2 large potatoes, peeled and diced
6-10 sprigs fresh thyme
2 c. chicken broth
4 T butter
3/4 t. caraway seeds
1 lb. lump crab

Cook bacon over medium heat until it browns.  Remove bacon and set aside. Using the same pot, add olive oil, stir in onion, leeks, and celery; saute until clear. Add potatoes and corn and 2 cups of chicken stock, and stir. Cover and cook until potatoes and corn are done. Add caraway seeds, thyme (fresh), salt and pepper to taste. Add cream to saucepan, bring to a simmer.  Cook about 15 minutes.  Just before serving, melt butter and add crab to heat.  Add to soup and bring to a simmer.  Add crumbled bacon to top when serving.