Ingredients:

  • 4 tbsp (56g) Unsalted high-fat butter
  • 1 cup (150g) Yellow onion, finely diced
  • 1/2 cup (75g) Celery, diced small
  • 1/2 cup (75g) Red bell pepper, diced small
  • 2 cloves Garlic, minced
  • 1 tbsp Old Bay seasoning
  • 1/2 tsp Dried thyme
  • 1/4 cup (32g) All-purpose flour
  • 3 cups (710ml) Seafood or clam stock
  • 1 cup (240ml) Heavy cream, room temperature
  • 2 tbsp Dry Sherry
  • 1 tsp Worcestershire sauce
  • 1 lb (450g) Fresh jumbo lump crab meat
  • 2 cups (300g) Fresh corn kernels
  • 1 large Yukon Gold potato, peeled and cut into 1/2-inch cubes
  • 2 tbsp Fresh parsley, chopped
  • Salt and white pepper to taste

Instructions:

  1. Melt the butter in a large heavy bottomed Dutch oven over medium heat. Add the diced onion, celery, and red bell pepper. Sauté for 5–7 minutes until the vegetables are translucent and soft. Note: Don't let them brown; we want sweetness, not caramelized bitterness.
  2. Stir in the minced garlic, Old Bay seasoning, and dried thyme. Cook for exactly 1 minute to bloom the spices until the air is filled with a savory, peppery aroma.
  3. Sprinkle the all purpose flour over the butter coated vegetables. Stir constantly for 2 minutes until the mixture smells slightly nutty and the raw flour scent is gone. Note: This creates the roux that will thicken the soup.
  4. Slowly whisk in the seafood stock and add the cubed Yukon Gold potatoes and corn. Bring the mixture to a gentle simmer and cook for 10-12 minutes until the potatoes are fork tender and the broth has thickened slightly.
  5. Stir in the room temperature heavy cream, dry Sherry, and Worcestershire sauce. Bring the pot back to a low simmer until you see small bubbles around the edges. Note: Avoid a hard boil here, or the dairy might separate.
  6. Using a silicone spatula, gently fold in the jumbo lump crab meat. Heat through for 1-2 minutes just until the crab is warmed and fragrant.
  7. Turn off the heat and taste the broth. Add salt and white pepper as needed.
  8. Stir in the fresh parsley and serve immediately while the soup is steaming and vibrant.