Creamy seafood and vegetable soup (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 yellow onion, diced
02 - 1 carrot, diced
03 - 1 medium-sized potato, diced
04 - 2 tablespoons extra-virgin olive oil
05 - 1 tablespoon all-purpose flour
06 - 1 teaspoon salt
07 - 3 cups chicken stock
08 - 1½ cups sweet corn, drained and rinsed
09 - 1 cup white crabmeat
10 - ¼ cup crème fraîche
11 - 1 handful chives, roughly chopped

# Instructions:

01 - Peel and dice the onion, carrot, and potato into ½-inch cubes.
02 - Place the extra-virgin olive oil into a pot, and bring the heat up to medium-high.
03 - Add the onions to the pot, and cook for 2 to 3 minutes, until translucent.
04 - Add the carrots and potato to the pot, and cook for 5 minutes.
05 - Sprinkle in the all-purpose flour, and stir until the vegetables are evenly coated.
06 - Add the salt, then pour in the chicken stock, followed by the sweet corn and crab. Stir gently.
07 - Cook for 30 minutes, allowing flavors to blend and vegetables to soften.
08 - After 30 minutes, remove the pot from the stove. Turn the heat to low-medium, and add the crème fraîche. Stir, and cook for 5 minutes.
09 - While the chowder finishes cooking, roughly chop the chives if not already prepared.
10 - After 5 minutes, spoon the chowder into soup bowls, and top with fresh chives.

# Notes:

01 - This chowder is best served fresh, but can be stored in the refrigerator for up to 2 days.
02 - For a richer flavor, you can substitute seafood stock for the chicken stock.
03 - Fresh corn can be used instead of canned corn when in season.

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