Ingredients
SERVINGS: 6 Serving(s)
- 1 small yellow onion, diced
- 2 stalks celery, diced
- 1 sweet potato, diced
- 1 medium-sized potato, diced
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 teaspoon salt
- 3 cups chicken stock
- 1½ cups corn, cut fresh from the cob
- 1 cup crab meat, blue or stone crab
- ¼ cup heavy cream
- 1 teaspoon fresh thyme leaves
Preparation
Peel and dice the onion, celery, sweet potato, and white potato into ¼ inch cubes. Place the butter into a pot and bring the heat up to medium-high.
Place the onions into the pot and cook for 2 to 3 minutes, until translucent.
Place the celery, sweet potato, and white potato into the pot and cook for 5 minutes. Add the all-purpose flour, and stir until the vegetables are covered with it.
Add the salt, then the chicken stock, followed by the corn and crab. Stir gently. Cook for 30 minutes.
After 30 minutes, remove the pot from the stove. Turn the heat to low-medium and add the heavy cream. Stir, and cook for 5 minutes.
Add the thyme leaves and turn off the heat. After 5 minutes, spoon the chowder into soup bowls
