Crabmeat And Corn Soup

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This soup is like a chowder and is delicious. I am a soup lover and have developed or modified over 150 soup recipes to make them taste much better.

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Steps

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In a heavy bottom cooking pot , melt butter on medium heat.

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Add flour and stir gently until blended.

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Do not let the mixture darken.

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Add milk gradually stirring continously until it starts to simmer.

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Add half and half , stir gently until well blended.

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Add corn and green onions , and cook for 3 to 4 minutes or until corn is just tender , stirring occasionally.

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Add crabmeat , pepper , salt and soy sauce and simmer until very hot and small bubles start to form around the edge of the pot.

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Stir frequently.

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But do not boil.

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Adjust seasonings to taste.

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Garnish with sprinkles of chopped fresh parsley and serve immediately.

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If using fresh corn , use 4 large cobs.

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Cut kernels off cobs , scrape cobs for any milk and add to soup.

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Canned crabmeat or imitation crabmeat may be used instead of fresh crabmeat.

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Use 7 1 / 2 ounces of canned crabmeat and 8 ounces of imitation crabmeat cut into smaller pieces.

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Ingredients

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butter, all-purpose flour, whole milk, half-and-half cream, corn, green onions, fresh crabmeat, white pepper, seasoning salt, soy sauce, fresh parsley