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Soups & Stews
American
6 servings
20 minutes
30 minutes
4 slices thick-cut bacon, diced
1 tablespoon unsalted butter
1 Melissa’s Hatch Sweet Onion, diced
2 cloves garlic, minced
2 cups Melissa’s Dutch Yellow® Potatoes, diced
3 ears corn, grilled and kernels sliced off (about 2 cups)
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (adjust to heat preference)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup all-purpose flour
3 cups seafood stock (or chicken stock)
1 cup whole milk
1 cup heavy cream
8 ounces lump crab meat, picked over for shells
1 tablespoon fresh thyme leaves
1 tablespoon chopped chives or green onion, for garnish
In a large pot or Dutch oven over medium heat, cook bacon until crispy. Remove with a slotted spoon and set aside on paper towels.
Add butter to the pot and sauté the onion until softened, about 4 minutes. Add garlic and cook for 1 minute more.
Stir in the diced potatoes and grilled corn. Sprinkle in smoked paprika, cayenne, salt and pepper. Cook for 2 minutes to bloom spices.
Add flour and stir to coat vegetables, cooking 1–2 minutes to eliminate raw flour taste. Gradually whisk in the stock.
Bring to a gentle boil, then reduce heat and simmer for 15 minutes, or until potatoes are fork-tender.
Stir in milk, cream and crab meat. Simmer on low for 5 minutes, stirring gently to avoid breaking up the crab.
Add thyme and adjust seasoning to taste.
Ladle into bowls and top with crispy bacon and chopped chives.
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