Crab Chowder with thyme SERVES 4

2 tablespoons butter
1 sweet onion, chopped fine
1 garlic clove, minced
2 stalks celery, chopped
2 large baking potatoes, peelec
and dicec
4 cups chicken broth

1 teaspoon salt
K teaspoon freshly ground pepper
1/2 cup whipping cream
pound lump crabmeat
2 teaspoons fresh thyme leaves
juice of Vi lemon

Melt butter in a large Dutch oven over medium heat; add onion,
garlic and celery; saute 4 to 5 minutes or until tender. Stir in potatoes,
broth, salt and pepper; bring to a boil over medium-high heat.
Cover, reduce heat and simmer 10 minutes or until potatoes are
tender.

Stir in cream, crabmeat and thyme. Cook over low heat until thoroughly
heated. Do not boil. Stir in lemon juice.

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