"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."
1 tablespoon olive oil
1/2 cup chopped green onions
2 cups fresh or frozen corn kernels (about 4 ears)
2 cups diced red potato
2 cups fat-free milk
1/4 teaspoon salt
1/4 teaspoon Worcestershire sauce
1/8 teaspoon black pepper
1 (16-ounce) can fat-free, less-sodium chicken broth
1 thyme sprig
2 tablespoons cornstarch
1 (5-ounce) can evaporated skim milk
1/2 cup chopped chanterelle or other fresh wild mushrooms (about 2 ounces)
1/2 pound lump crabmeat, shell pieces removed
Chopped fresh chives (optional)
How to Make It
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.