Corn and Crab Chowder

Ingredients:
1 bag of frozen sweet corn
1/2 Spanish onion diced
1 carrot diced
1 rib celery diced
1 quart heavy cream
1 medium baking potato peeled and diced
2 teaspoons unsalted butter
1/2 red onion diced
1/4 green bell pepper diced
1/4 red bell pepper diced
4 ounces Prosciutto, diced
3 small red potatoes, diced
Sea salt and pepper to taste
8 ounces crabmeat

Directions:
In a saucepan, simmer the corn with the Spanish onion, carrot, and celery in the water for 30 minutes. Strain and reserve the stock. Simmer in a pan the cream and baking potato over medium heat, until the potato is soft. Puree the cream mixture in a blender or food processor, strain, and return it to the pot to simmer. Heat the butter in a large saut pan over medium heat. Cook the red onion, and peppers until tender. Add them to the simmering cream with the Prosciutto and red potatoes. Simmer until the potatoes are tender but not mushy. Add the corn stock to thin it to your desired consistency. Season to taste with salt and pepper. Divide the crab evenly and place in the center of each soup bowl. Ladle soup over the crab and serve immediately.

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