Corn and Crab Chowder
This is kind of a make-it-up-as-you-go soup. Here's what I did:
In a big green enameled stockpot, saute:
1 chopped onion
2 chopped celery stalks
1 chopped carrot
3 chopped cloves of garlic
a bit of salt, pepper, thyme and cayenne
When they're cooking nicely, add:
1 can chopped tomatoes, let it simmer
2 cups or so of chicken stock, bring to a boil.
Then add 3 potatoes, diced large, skins left on.
Cover and simmer for 20 minutes or so, until potatoes are done.
Add more stock if you need to. Check the seasoning and adjust.
Add 2 cups frozen corn kernels and heat through.
Add about 2 cups of milk, then one can of lump crab meat.
Stir and heat, then eat.