Ingredients
| Chicken stock or clam juice | 3 cups |
| Milk | 2 cups |
| Cream | 1 cup |
| Onion, diced | 1 large |
| Butter | 3 Tbsp. |
| Thyme | 1 Tsp. |
| Garlic, minced | 2 cloves |
| Red potatoes, diced | 12 oz. |
| Roasted corn | 1 cup |
| Elote seasoning | 1 Tbsp. |
| Flour | 3 Tbsp. |
| Butter | 4 Tbsp. |
| Salt and pepper | to taste |
| Dungeness crab meat | 1/2 lbs. |
| Cilantro, chopped | 1/4 cup |
Directions
- Sauté the onions in butter until translucent. Add thyme, elote seasoning, and garlic, and cook for 2 minutes.
- Add chicken stock (or clam juice), milk, cream, potatoes, and corn. Bring to a boil.
- Make a roux by combining melted butter and flour over heat; cook for 2 minutes.
- Whisk the roux into the soup to thicken.
- Reduce heat and simmer until the potatoes are tender.
- Fold in the crab meat and chopped cilantro.
- Season to taste with salt and pepper.