1tablespoonchopped fresh thyme OR 1/2 tablespoon dried thyme
2cupsbottled clam juice
1 14.5ozchicken stock
3medium baking potatoespeeled and cut into small cubes
1/2poundof ready-to-eat crab meat
3tablespoonsthinly sliced basiloptional
Cook the bacon in a large (6 or 8 quart) pot over medium heat. Stir bacon occasionally and cook until crisp. Transfer to paper towels. Reserve about 3 tablespoons of the bacon for garnish, leaving the remainder in the pot.
Add butter, garlic, onions, carrots, celery, thyme, and bay leaf, to the pot. Cover and cook for about 6-8 minutes, until the onions are soft and lightly golden. Be sure to stir occasionally.
Add the corn, clam juice, milk, heavy cream, chicken stock and potatoes to the pot. Cover, bring to a boil, and then reduce the heat to low. Simmer uncovered for about 25 minutes, until the potatoes are tender, stirring occasionally.
While ingredients are simmering, melt 2 tablespoons butter in a medium sauté pan over medium heat. Add crab meat. Sauté for 2 minutes, then remove from heat and set aside.
Check the large pot of ingredients simmering and when potatoes are tender, discard the bay leaf.
Transfer about 4 cups of the soup to a blender and puree.
Pour the puree back into the chowder and stir to blend and thicken.
Garnish each serving with bacon, a generous spoonful of crab meat, and chopped basil (optional).
If using frozen corn kernels, thaw to room temperature before using.DAIRY-FREE OPTION Substitute 2 cups of 1% milk with 2 cups of almond milk. Substitute heavy cream with 2 cups full-fat coconut milk or, for a creamier chowder, 1 cup coconut milk plus 1 cup coconut cream.
Find the original recipe and more recipes, food, wine and travel tips at UrbanBlissLife.com