Maryland Cream of Crab Soup
 
Prep time
Cook time
Total time
 
This is a perfect soup to celebrate a special event or lunch with the girls. It is best served immediately after its completion. Be careful not to over stir; you want the lumps to be prominent.
Author:
Recipe type: Soup
Cuisine: Seafood
Serves: 8 servings
Ingredients
  • ½ c. unsalted butter
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • ¼ c. all-purpose flour
  • 2 c. chicken broth
  • 2 c. clam juice( I used Better than Bouillon Clam Base.)
  • 2-3 ears of corn, cooked, kernels stripped(* See note.)
  • 1 t.-1 T. Old Bay, adjusted to your preferred taste
  • ½ t. dried thyme or 1½ t. fresh thyme leaves
  • ¼ t. cayenne pepper
  • 2 c. heavy cream
  • 1 pound lump crabmeat
  • 8 oz. Brie, peeled of rind and cubed
Instructions
  1. Melt butter in Dutch Oven over medium heat.
  2. Sauté onion and garlic until onion is translucent.
  3. Whisk in flour; cook for 2 minutes.
  4. Stir in clam juice/stock and chicken broth and bring to a boil.
  5. Mix in fresh corn kernels and seasonings.
  6. Simmer for around 15 minutes.
  7. Stir in cream and cubed brie. Stir until brie is fully melted.
  8. Fold in the crab; heat thoroughly, but do not boil!
  9. Adjust Old Bay seasoning as desired.
Notes
You may use a 12 oz. bag of frozen Silver Queen white sweet corn, thawed.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/maryland-cream-of-crab-soup/