Crab and Corn Chowder | RICARDO

Ingredients

• 1 onion, finely chopped
• 1/4 cup (60ml) butter
• 1/3 cup (75 ml) flour
• 7 cups (1.75 litres) fish stock, warm
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 cup (250 ml) frozen corn kernels
• 2 cups (500 ml) crab meat
• 1/2 cup (125 ml) 15% cooking cream
• 3 potatoes, peeled, cooked and cubed
• Salt and pepper