Crab and Corn Chowder

  • Servings: 4


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



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