Crab and Corn Chowder

Ingredients

• Fresh parsley (2 tablespoons, chopped (for garnish))
• Salt and pepper (to taste)
• Old bay seasoning (1 teaspoon)
• Crab meat (1 pound, cooked and flaked)
• Heavy cream (1 cup)
• Chicken broth (4 cups)
• Corn kernels (2 cups, fresh or frozen)
• Potatoes (2 medium, peeled and diced)
• Garlic (3 cloves, minced)
• Celery (2 stalks, diced)
• Onion (1 medium, diced)
• Butter (2 tablespoons)

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the diced onion, celery, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
3. Add the diced potatoes, corn kernels, and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
4. Using an immersion blender or a regular blender, puree about half of the soup until smooth. This will help thicken the chowder.
5. Return the pureed soup to the pot and stir in the heavy cream, crab meat, Old Bay seasoning, salt, and pepper. Cook for an additional 5 minutes, or until heated through.
6. Serve the crab and corn chowder hot, garnished with fresh parsley.
7. Enjoy!