Crabmeat And Corn Chowder

• 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

1. 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.
2. Melt butter in large soup pot. Add onions and saute, stirring occasionally, until soft & translucent but not browned, about 8 minutes.
3. Add creamed corn, potatoes & potato water to onions, stirring and simmer for 10 minutes. Add cognac and simmer 1 minute.
4. 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.

water, salt, potatoes, butter, onions, creamstyle corn, cognac, light cream, freshly ground pepper, thyme, lump crabmeat, ground sweet paprika

Taken from www.epicurious.com/recipes/member/views/crabmeat-and-corn-chowder-50158939 (may not work)