Crab Meat And Corn Soup               

 tags (edit): @Vogel @Try Soon! Seafood Soup  

 

Ingredients

1/4 cup Butter
1/4 cup All Purpose Flour
2 cup Milk
2 cup Half & Half
1 3/4 cup Corn Kernels Frozen Or Fresh
1 cup Green Onion Finely Chopped
1 pound Crab Meat Fresh Is Best
1/2 teaspoon White Pepper
1/2 teaspoon Seasoning Salt
1 tablespoon Soy Sauce
1/4 cup Parsley Chopped


 

Instructions
1. White corn is best if it is available.

2. In a heavy bottom cooking pot on medium heat, melt butter, add flour and stir gently until blended; do not let it darken or go lumpy. Add milk gradually, then half and half, stirring gently and blending all the while.

3. Add corn, green onions, and cook for a few minutes until corn is tender. Add crabmeat, pepper, salt and soy sauce and simmer until very hot and small bubbles form around the edges; do not let boil.

4. Adjust seasonings to taste.

5. Garnish with sprinkles of chopped fresh parsley and serve immediately.

6. Uncle Bill's Tips: You may use 4 cobs of fresh corn instead of frozen or canned.

7. Cut kernels off cobs, then scrape some juices from the cob. Add to soup as above.

8. Canned crabmeat or imitation crabmeat may also be used. Use a combination, 1 - 7 1/2 oz. canned crabmeat (drained) and 8 oz. of imitation crabmeat, cut into small pieces. Fresh crabmeat is preferred.

This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.


Yields: 8 Servings
    


notes: 

Cuisine:  

Main Ingredient: