Maryland Cream of Crab Soup would not be complete without Old Bay and fresh summer corn. The surprise ingredient is brie. We ate lunch at a southern Maryland restaurant on a day trip on one of the hottest weekends in memory 4 years ago. Jim ordered it because we have a thing for brie and allowed me to taste it. YUM! I know this is not exactly what we had, but it certainly brings back fabulous memories of a weekend getaway while attending JD and Jessica’s wedding. The brie adds a touch more creaminess and compliments the seasoning well. Oh, Maryland, my Maryland!
Start by melting butter in Dutch Oven over medium heat.Sauté onion and garlic until onion is translucent.
Close your eyes and smell the salty Chesapeake Bay. You are home! Just savor the taste of perfection!
Serves: 8 servings
- 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
- Melt butter in Dutch Oven over medium heat.
- Sauté onion and garlic until onion is translucent.
- Whisk in flour; cook for 2 minutes.
- Stir in clam juice/stock and chicken broth and bring to a boil.
- Mix in fresh corn kernels and seasonings.
- Simmer for around 15 minutes.
- Stir in cream and cubed brie. Stir until brie is fully melted.
- Fold in the crab; heat thoroughly, but do not boil!
- Adjust Old Bay seasoning as desired.