Corn & Crab Chowder

Begin by dicing the potatoes and place them in a microwave-safe dish. Then add just enough water to cover the potatoes and microwave them on high for 8 minutes. Once finished, drain the potatoes into a colander. This will help soften them up for the soup without making them mushy.

Next, melt the butter in a large stock pot and then add the diced onions. Sauté the onions in the butter over medium-high heat until the onions are translucent, about 1 minute. Reduce heat to medium and add the flour; whisk together well. This will leave you with a VERY thick roux. Slowly add the milk, whisking as you go, to incorporate the roux and eliminate the lumps. Once all the milk has been poured in, add the rosemary, thyme, corn and the potatoes (and bell peppers, if you choose to use them). Bring to a boil, stirring frequently. Once the soup has come to a boil, reduce heat to low and simmer about 15 minutes. Before serving, add the cream, crabmeat, and salt and pepper to taste.

This will make a LOT of soup, so be prepared for leftovers (I freeze half of mine), or just make a half batch!