Weekend Recipe: Easy Crab Chowder

• 1 large onion, chopped finely
• 3 tablespoons butter
• 1 1/2 cups vegetable stock
• 1 can of corn
• 2 medium-sized new potatoes, diced
• 1 bay leaf
• 1 teaspoon minced fresh thyme
• 2 cups heavy cream
• 1/2 cup milk
• 1 tablespoon flour
• Crab meat
• Freshly ground pepper and salt to taste
• Chopped Italian parsley for garnish

1. Melt the butter over medium-high heat. Add the chopped onion and saute until translucent.
2. Add the vegetable stock, diced potatoes, corn, bay leaf and thyme to the onions.  Bring the mixture to a boil.  
3. Simmer 10-15 minutes the mixture until the potatoes are tender.
4. Add the cream and bring mixture to a simmer.  
5. In a separate bowl, mix a little of the milk into the flour until you have a paste.  Add in the remaining milk and stir.  
6. Add flour and milk mixture to the soup and stir.
7. Reduce the heat as low as possible.  Add the crab meat pieces for a few minutes, until they are cooked.  
8. Discard the bay leaf.
9. Season with salt and pepper.
10. Garnish with chopped parsley.