Crab Chowder

Ingredients

• 2 tablespoons unsalted butter
• 1 yellow onion, finely chopped
• 4 stalks celery, cut into 1/4-inch slices
• 1 tablespoon finely chopped fresh thyme
• salt and ground black pepper to taste
• 7 potatoes, cut into 1/2-inch pieces
• 2 cups whole milk
• 1 (15 ounce) can fish broth
• 1 cup heavy whipping cream
• 1 (8 ounce) bottle clam juice
• 1.5 pounds Dungeness crab meat, chopped

Steps

1. Melt butter in a large pot over medium heat. Cook and stir onion, celery, thyme, salt, and pepper in hot butter until onion and celery start to soften, about 5 minutes. Stir in potatoes, milk, broth, cream, and clam juice. Bring to a simmer; cook until potatoes are soft, about 10 minutes.
2. Working in batches, pour broth mixture into a blender no more than halfway. Cover and hold the lid down; pulse a few times before leaving on to blend.
3. Return pureed soup to the pot and stir in crabmeat. Cook until soup is hot and crab is heated through, about 5 minutes. Season with salt and pepper.