Crab and Fresh Corn Chowder

Crab and Fresh Corn Chowder

2 Tbsp butter
olive oil
1 onion, diced
3 garlic cloves, minced
6 sprigs fresh thyme, leaves only
1/4 cup all-purpose flour
6 cups chicken stock
2 cups heavy cream
2 starchy potatoes (like Russet), peeled and diced
6 fresh ears corn, shucked and rinsed
1 lb crabmeat, picked clean of shells
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley leaves
2 Tbsp butter

Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Sprinkle with flour and stir to coat everything well, cook for 2 additional minutes. Pour in the chicken stock and bring to a boil. Add the heavy cream and the potatoes, return to a boil, cover, and cook on medium heat for about 7 minutes until potatoes are tender.

Cut the corn kernels off the cob and add to the soup, along with the crab meat. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley, and stir in the butter until melted. Ladle the soup into bowls and serve.

Source: adapted from Tyler Florence