Ingredients
4 C water
1/2 tsp salt
1 1/2 lbs potatoes, peeled & cut into small dice
1/2 lb salted butter
2 C chopped onions
4 C cream-style corn
1/4 C Cognac or other brandy
2 Pints light cream
Freshly ground pepper to taste
3 TBS fresh thyme, finely chopped
1 lb lump crabmeat (canned pasteurized is fine)
Few shakes of ground sweet paprika for garnish
Preparation
Place water & salt in a large 3-4 quart saucepan and bring to a boil. Add diced potatoes and cook for 4 minutes. Drain potatoes and reserve water.
Melt butter in large soup pot. Add onions and saute, stirring occasionally, until soft & translucent but not browned, about 8 minutes.
Add creamed corn, potatoes & potato water to onions, stirring and simmer for 10 minutes. Add cognac and simmer 1 minute.
In smaller saucepan, heat cream but don’t let it boil. Slowly pour cream into soup and season to taste with pepper and thyme, stirring to blend. Add crabmeat and simmer about 5 minutes or until piping hot. Garnish with paprika and serve.
