Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 medium carrot diced
- 2 stalks celery diced
- 1 large russet potato peeled and diced
- 2 tablespoons all-purpose flour
- 3 1/4 cups chicken broth
- 1 1/4 cups fresh or frozen corn kernels
- 3/4 teaspoon dried thyme
- 2 bay leaves
- 1/4 cup heavy cream
- 1/4 cup sour cream
- 1 cup lump crabmeat picked over
- Salt and freshly ground black pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and potato.
- Cook, stirring occasionally, until vegetables are mostly softened, about 5 minutes. Add flour and cook 1-2 more minutes.
- Add chicken broth, corn, thyme, and bay leaves to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Stir in heavy cream, sour cream, and crabmeat. Cook until heated through, about 5 minutes.
- Season with salt and pepper. Remove bay leaf before serving. Garnish with fresh parsley.
