Corn and Crab Chowder (1 ½ cup serving, 5 pts)

1 tbsp canola oil
2 (10 oz) packages frozen corn kernels, thawed
1 onion, chopped
2 (8 oz) bottles clam juice
1 (14 ½ oz) can chicken broth
½ tsp dried thyme
salt, pepper
¾ lb lump crabmeat, picked over

Heat oil in large saucepan. Add corn and onion, cooking stirring until softened, about 6 minutes. Add clam juice, broth, and seasonings. Cover and bring to boil. Reduce heat and simmer 5 minutes. Remove saucepan and let cool about 5 minutes. Transfer soup to blender and puree. Return to saucepan and stir in crabmeat and cook until heated through, about 2 minutes. (you can use 2 6oz cans of lump crabmeat instead.