Spicy Crab Corn Chowder

Here is one amazingly delicious summer/spring soup recipe! Truthfully you could make this any time of the year, but I suggest using corn straight from the cob while it is in season, as well as fresh crab. Sometimes if you choose the most appropriate time to make this it can cost nearly nothing to make! Which instantly earns yourself 10 points right there!

Meat of one whole crab, in its lump form
6 ears of corn, husked and corn cut from the cob
1 shallot diced
2 garlic cloves minced
1 tablesppon salt (or to taste)
1 tablespoon cayenne pepper
2 stems plucked fresh thyme
2 large russet potatoes diced
3 slices diced smoked bacon
1 cup milk
1 cup cream
3 tablespoon butter
1/4 cup flour

In a large heavy non stick pot, add a splash of olive oil, bring to medium heat. next add you shallot, and bacon. Saute the bacon, add garlic, and thyme, until bacon is crispy. remove from pan leaving cooked bacon fat in the pan.
Next you will begin with making a roux. In the same pot will melt the butter over medium heat and in small batches add the flour quickly while whisking at the same time. Slowly add cream while continue to whisk. Once it is combined well free of lumps, add the milk allow to heat.
In the meantime, in a food processor, add the salt, cayenne, and corn and process until just blended. Pour the the corn puree with the cream base, allow to heat stirring on occasion. Next add the potato, crab, and bacon to the soup mix and allow to cook for 20 minutes or until potatoes are very tender.
reduce heat to medium low and cook for an additional 10 or 20 minutes allowing flavors to release. Stir about every five minutes. Turn off heat, and serve!

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