Modified from the original recipe from Epicurious
2 cans organic corn, rinsed and drained
2 Tbsp cold-pressed olive oil
1 pound bacon
2 medium onions, diced
8 cloves garlic, minced
4 shallots, minced
2 stalks organic celery, diced
2 bay leaves
1 stick unsalted grass-fed butter
1 cup gluten-free all-purpose flour
4 cups organic whole milk
2 cups organic heavy cream
2 cups organic white or golden potatoes, diced
3 Tbsp maple syrup
4 sprigs fresh thyme leaves
2 Tbsp fresh basil, chopped
2 Tbsp fresh chives, chopped
1 pound fresh lump crab
1 Tbsp Himalayan sea salt
2 Tbsp ground black pepper
Preheat oven to broil. Rinse and drain corn, coat in olive oil, and spread into one even layer in a non-stick baking pan. Bake for 5 minutes and then turn over. Bake for another 5 minutes or until corn is golden on the edges taking care not to burn or dry out the corn. Remove from oven and set aside to cool.
In a large sautee pan, cook bacon over medium-high heat until crispy, approximately 5-6 minutes per side. Remove bacon and set aside to cool. Turn the heat down to medium and add onions, garlic, shallots, celery and bay leaves to bacon grease and saute until ingredients are translucent. Add butter and heat until melted. Add in flour while stirring constantly. Reduce the heat to low and continue to cook until the mixture is a smooth consistency and the color of peanut butter, approximately 6-9 minutes.
Chop the bacon into small pieces.
Transfer the mixture to a large pot and stir in milk and cream over medium heat. Add the bacon and the potatoes and bring to a simmer over medium-high heat. Reduce the heat to low and continue to simmer uncovered until the soup thickens and potatoes are tender, approximately 17-20 minutes. You can add more milk if the soup gets too thick. Stir regularly to prevent the mixture from scorching on the bottom of the pot.
Stir in maple syrup, thyme, basil, and chives. Gently stir in the crab meat, corn, salt, and pepper. Serve hot!