"We live on the Eastern shore, where we can walk out back to our dock and pluck Maryland blue crab from our crab pots. We often serve this soup for company; it freezes well, so we make a lot to have plenty of levtovers for ourselves."
Cooking Light NOVEMBER 1998
Heat oil in a Dutch oven over medium heat. Add onions; sauté 2 minutes or until tender. Add corn and next 7 ingredients (corn through thyme sprig); bring to a boil. Reduce heat; simmer 30 minutes or until potato is tender.
Combine cornstarch and evaporated milk in a small bowl; stir with a whisk.
Add cornstarch mixture to soup; simmer 5 minutes or until thick, stirring occasionally. Add mushrooms and crab; remove thyme sprig. Ladle into soup bowls; sprinkle with chives, if desired.
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