2 c. frozen corn kernels, thawed
1 lg. potato, about 3/4 lb.
3 tbsp. butter
1 1/2 c. finely chopped onion
1/4 c. carrot, cut into quarter inch cubes
1/4 c. finely chopped seeded sweet red pepper
1 1/2 c. finely chopped heart of celery
1 c. half and half
2 c. fresh fish broth (or use half bottled clam juice and half water)
Salt to taste, if desired
Fresh ground pepper to taste
1/2 tsp. hot red pepper flakes
2 c. fresh crab meat, picked over to remove cartilage and shell, about 3/4 lb.
1/4 c. finely chopped fresh cilantro (optional)

Peel the potato and cut it into quarter inch cubes. There should be about 1 1/2 cups. Place the cubes in a bowl and add cold water to cover. Set aside. Heat the butter in a medium sized pot until foamy. Add the onions, carrot, red pepper, and celery. Drain the potatoes and add them. Cook over medium heat, stirring until the onions are wilted.

In a small saucepan, heat the half and half to a simmer. To the potato-onion mixture, add the fish broth, the simmering half and half, salt, pepper, and red pepper flakes. Add the corn and half the crab meat and stir. Let simmer for 6-8 minutes or until the potatoes are tender without being mushy. Add the remaining crab meat and stir gently. When the soup is heated through, ladle it into hot soup bowls and sprinkle each serving with equal portion of chopped cilantro, if desired. Makes 6 appetizer or 4 main course servings.