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La Belle Cuisine - More Soup Recipes

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Angie's Crabmeat and Corn Soup

 

 

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Angie’s Crabmeat and Corn Soup

1 small onion, chopped
1 clove garlic, minced
1/4 cup celery, minced
1/4 cup (4 tablespoons) unsalted butter
2 tablespoons all-purpose flour
1/4 teaspoon dried thyme leaves,
crumbled
4 cups fresh or frozen corn
3 cups milk
1 cup chicken or seafood stock
1/2 cup half-and-half
1 teaspoon salt, or to taste
1/4 teaspoon white pepper
1/4 teaspoon Tabasco sauce
1 pound fresh lump crabmeat

In a large, heavy saucepan over medium heat, sauté the onions, garlic,
and celery in the butter until the onions are clear and limp.  Add the
flour and thyme and cook for 2 minutes, stirring constantly.
Mince the corn in a food processor or blender and add it to the mixture.  Cook for 5 minutes over medium-low heat.  Remove the pot from heat
and add the milk, chicken stock, half-and-half, salt, white pepper, and
Tabasco.  Return the soup to medium heat and bring the mixture just
to the boiling point, but do not let it boil.  Add the crabmeat and heat
it through. Serves 6 to 8.


Featured Archive Recipes:
Crab and Mushroom Bisque
(Chef Keegan)
Louisiana Crab and Corn Bisque
Southern-Style Corn Chowder
Virginia Crab Chowder
 


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