Corn, Potato and Crab Soup

It’s Unofficial Soup Week here at That’s SO Jenn and I say ‘unofficial’ because:

1. President Obama hasn’t returned my calls about making That’s SO Jenn Soup Week a national thing (He must be busy or something…)

2. The week is basically almost over, but “That’s SO Jenn Soup Couple of Days” really didn’t have the same ring to it.

This particular dish was born purely by accident. (But I’ve decided to keep it and love it anyway…) I was very excited to make linguine with clams sauce for dinner, which would have been much more successful if I bought clams instead of crabmeat. (I think it was that day’s chocolate craving that preoccupied my mind while grocery shopping.)

Obviously I had to get creative and choose a meal based upon the ingredients I did purchase. Would I make a clam-style crab sauce? A clam-less clam sauce?

The pressure was on and the choice was mine. I knew I was capable of handling this predicament and I was prepared to do so with style and finesse.

My plan was in full effect to come up with a recipe so convincing it would appear I meant to make it from the start. (Even if that meant nixing the sauce idea completely…) My final decision? A luscious pot of corn, potato and crab soup.

Please know, I toyed with the idea of using 2% milk instead of heavy cream as in my light broccoli cheddar soup. I certainly didn’t want to compromise the feel-good benefits of this otherwise very low-fat, low-calorie pot of goodness so I paced back forth between the two, quietly whispering, “milk or cream, milk or cream…?” Finally, I freed myself from this moral quandary with the ultimate in decision-making: a taste test.

Cream won fair and square.

Ingredients:

1/2 cup extra virgin olive oil

3 cipollini onions

Two (6 oz.) cans fancy lump crabmeat

1 (14.5 oz.) can diced new potatoes

3 cups frozen corn kernels

3 cups vegetable stock

1 tablespoon Old Bay seasoning

1/2 cup heavy cream

Imitation or real bacon bits for garnish (optional)

Instructions: