Kirsten Dixon

“The Winterlake Lodge Cookbook”

6 Tbs. light olive oil

1 medium onion, finely chopped

2 medium carrots, diced

1 celery rib, diced

2 large Yukon potatoes, peeled and diced

2 quarts fish stock

5 Tbsp. flour

1 pint heavy cream

2 pounds cooked Dungeness crabmeat

2 cups cooked white corn kernels

1 Tbsp. fresh thyme, minced

Salt and freshly ground Winterlake pepper blend *

Heat 3 Tbsp. oil in a large suacepan over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. Add the carrots, celery, potatoes and fish stock. Cover the saucepan and simmer until the potatoes are sofl, about 20 minutes.

Meanwhile, in a small sauté pan, heat the remaing 3 Tbsp. of oil. Add the flour and stir with a wooden spoon until the flour is light brown, about 2 minutes. Add the browned flour to the simmering vegetables and stir to incorporate. Add the cream, crab, corn and thyme and season with salt and pepper to taste. Simmer for 5 minutes and serve. Makes 6 servings.

Garnish the soup with a dash of hot pepper sauce and grated sharp Cheddar cheese if you like. Makes 6 servings.

* The Winterlake pepper blend is equal parts black peppercorns, white peppercorns and allspice.