Corn and Crab Chowder
1 cup finely chopped onion
1 cup finely chopped celery
1 cup finely chopped carrots
2 cups roasted sweet corn
2 bay leaves and one bunch thyme tied together
1 tsp chopped garlic
1 quart seafood broth
2 cups heavy cream
1 lb claw crabmeat
¼ cup corn oil
1 oz dry sherry
Saute onion, celery, carrots and garlic in the oil. Add corn next. Add seafood broth, crabmeat, bay leaf and thyme. Simmer for 25 minutes. Add cream. Season with salt and pepper. Add the sherry and serve.
