Brennan's Corn and Crab Soup
- Reviews 1
Ready In: 40 mins
Serves: 8
Ingredients
- 1⁄4 cup butter
- 1 1⁄2 cups onions, chopped fine
- 2 tablespoons all-purpose flour
- 8 cups fresh corn kernels
- 6 cups heavy cream
- 1 lb lump crabmeat, picked over
- 2 tablespoons fresh parsley, chopped
- salt
- white pepper
Directions
- Melt the butter in a large saucepan or Dutch oven and saute the onion until clear and tender.
- Blend in the flour, then the corn kernels.
- Cook the mixture for 5 minutes, stirring frequently.
- Pour in the cream and season with salt and pepper to taste.
- Cook over medium heat until the corn is tender, about 20 minutes, stirring occasionally.
- Add the crab and parsley, cook an additional 5 minutes, then serve.
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