From, "River Road Recipes IV...Warm Welcomes," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Saute the onion and celery in the butter in a saucepan for 3 minutes or until tender. Add the flour and mix well. Cook for 3 to 5 minutes, stirring constantly. Add the broth gradually, stirring constantly. Cook until thickened, stirring constantly. Stir in the half-and-half, and corn.
Cook over medium-low heat for 10 minutes, stirring constantly. Fold in the crab meat and green onion tops. Stir in the sherry, salt and cayenne pepper. Simmer just until heated through and ladle into soup bowls.
NOTE: A rich and creamy soup recipe that is simplified by the use of frozen corn. Fold in the crab meat at the last minute to keep it from breaking apart.
SERVES: 8
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup (1 stick) butter
- 1/4 cup flour
- 1 cup low-sodium chicken broth
- 2 cups half-and-half
- 1 (15-ounce) can cream-style corn
- 1 cup frozen corn
- 1 pound lump crab meat, shells removed
- 1/4 cup chopped green onion tops
- 1/4 cup sherry
- 1-1/2 teaspoons salt
- 1/4 teaspoon cayenne pepper
TO PREPARE:
Saute the onion and celery in the butter in a saucepan for 3 minutes or until tender. Add the flour and mix well. Cook for 3 to 5 minutes, stirring constantly. Add the broth gradually, stirring constantly. Cook until thickened, stirring constantly. Stir in the half-and-half, and corn.
Cook over medium-low heat for 10 minutes, stirring constantly. Fold in the crab meat and green onion tops. Stir in the sherry, salt and cayenne pepper. Simmer just until heated through and ladle into soup bowls.
NOTE: A rich and creamy soup recipe that is simplified by the use of frozen corn. Fold in the crab meat at the last minute to keep it from breaking apart.
SERVES: 8
