Ingredients:

  • 2 tablespoons (30 ml) unsalted butter
  • 1 medium yellow onion, diced (approx. 1 cup / 150g)
  • 2 cloves garlic, minced
  • 4 cups (950ml) chicken broth (low sodium preferred)
  • 1 pound (450g) Yukon Gold potatoes, peeled and diced into ½-inch (1.25cm) cubes
  • 1 teaspoon dried thyme
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)
  • 2 cups (approximately 2 large ears) fresh or frozen corn kernels
  • 1 pound (450g) cooked crab meat, picked over for shells (lump crab or claw meat work well)
  • 1 cup (240ml) heavy cream (double cream if you're feeling decadent!)
  • 2 tablespoons chopped fresh parsley, for garnish
  • Lemon wedges, for serving (optional)

Instructions:

  1. Melt butter in the pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more.
  2. Pour in chicken broth, add potatoes, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
  3. Stir in corn and crab meat. Cook until heated through, about 5 minutes. Avoid boiling vigorously to prevent the crab from becoming rubbery.
  4. Stir in heavy cream and gently heat through. Do not boil.
  5. Ladle into bowls, garnish with fresh parsley, and serve with lemon wedges (if desired).