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Ingredients
  • 1 onion, chopped
  • 3 cloves of garlic, chopped
  • 2 Russet potatoes, chopped (you can peel them first or leave the skin on)
  • 2 cups of milk (I used 2%)
  • 1 cup of chicken stock
  • about 16 oz of lump crab meat
  • 1 (14 oz) can of cream corn
  • 2 cups of fresh or frozen corn kernels
  • chopped thyme to garnish
  • Extra Virgin Olive Oil (EVOO)
  • salt and pepper
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