4 cups chopped fresh ripe tomatoes (peeled and seeded if you like)
1/2 medium onion, chopped
2 ribs celery with leaves, chopped
1 bay leaf and two whole cloves (tie in cheesecloth to make it easy to retrieve)
2 cloves garlic, chopped
1 tsp salt and 1/4 tsp black pepper
6 chopped basil leaves (1/2 tsp dry OK substitute)
2 tsp fresh thyme, chopped ( 1/2 tsp dry OK)
2 potatoes, peeled and cubed (red, white, or yukon gold, not Russett)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 ears corn kernels, cut off the cobs
1 quart half and half (whole milk ok as a substitute)
1 lb crab meat, drained if canned (Phillips brand good)
1 to 2 tsp Old Bay seasoning, to taste
1/4 cup fresh grated parmesan or 1/2 cup asiago or sharp cheddar
Instructions
Put chopped tomatoes and ingredients through and including the thyme in saucepan and cook over medium heat until bubbling. For extra flavor submerge corn cobs in tomatoes after kernels stripped off. Let mixture stew for 20 minutes after bubbling begins, stirring often. Remove bay leaf, cloves, and corn cobs. Let mixture cool slightly and then puree with immersion (stick) blender or puree in batches in regular blender, taking care to let steam escape.
Boil cubed potatoes in a quart of salted water for 10-12 minutes, until tender but not mushy. Drain.
Melt butter in large pot with heavy bottom. Whisk in flour and cook over medium heat until mixture begins to brown slightly. Whisk in half and half slowly and continue cooking and stirring until mixture thickens.
Add pureed tomatoes, cheese, and Old Bay and continue to cook until bubbly. Add corn kernels, cooked potatoes, and crab. Gently stir over low heat 5-10 more minutes to blend flavors. Adjust salt, pepper and Old Bay seasoning to taste.
NOTE- If you don't like Old Bay, add 2 tablespoons chopped fresh basil, thyme, or parsley instead.
Serving
Suggestions
Serve with a big salad and crusty bread for an amazing dinner.
Originally Submitted
8/22/2010
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