small yellow onion, chopped
(one, 15-oz. can, Bar Harbor brand)
potato, peeled and diced
Chop the bacon into small pieces and put in the soup pot to render some fat and cook the bacon. Remove the cooked bacon and reserve.
Sauté the chopped onion in the bacon fat until soft and translucent.
Add the diced potato and stir over medium heat for a couple of minutes. Add the seafood stock and thyme. Bring to a boil, reduce heat, and simmer 10 minutes.
Add the crabmeat, cream, and milk and simmer just until the potatoes are cooked. Garnish with parsley; serve with oyster crackers, if you wish.