- 2 tbsp butter
- 1/2 sweet yellow onion, diced
- 3 stalks of celery, diced
- 3 cloves of garlic, minced
- 3 1/2 cups of baby red potatoes, diced (about 10)
- 3 tbsp flour
- 1 tsp thyme
- 1/4 tsp fresh nutmeg, grated
- Sea salt and freshly cracked pepper, to taste
- 2 1/2 cups of milk
- 1 14 oz can of cream style corn
- 2 cups of chicken stock
- 10 oz lump crab meat
- 3 tbsp fresh parsley, chopped
Melt butter in a large Dutch oven over medium heat.
Add the onion and celery then cook for 3-4 minutes; add the minced garlic and cook, stirring constantly, for 1 minute.
Add the potato and sauté for 1 minute; add flour and cook, stirring constantly for 1 minute. Add thyme, nutmeg, sea salt, and freshly cracked pepper, to taste.
Next add the milk, cream corn, and chicken stock. Bring to a simmer, stirring frequently. Cover, reduce heat, and simmer for 20 minutes or until potato is tender, stirring occasionally.
Stir in crab and parsley. Taste and re-season if needed. Cook for 5 more minutes then serve. Enjoy.