6Ears corn husked and scraped off cob reserve cobs
8Ouncesbutter
2Tablespoonchoppedfresh thyme
1Quartchicken stock
1Pintheavy creamplus 2 quarts milk
Simmer corn cobs in milk and cream to make corn milk
1Cupwhite wineoptional
6ouncesjumbo lump crabmeat
Black pepper
Kosher salt to taste
Pinchold bay
2Medium potatoesdiced
Instructions
Render fatback. Remove meat. Add celery, onions. Sweat over medium heat, 3-4 minutes. Add corn and garlic. Deglaze with wine reduce until almost dry.
Add ¾ cup flour. Stir well to incorporate slowly. Add in chicken stock, whisking constantly to avoid lumping. Add corn-milk mixture. Add diced potatoes and spices. Simmer until potatoes are tender. Adjust thickness. Add crabmeat. Enjoy.