Crabmeat and Corn Soup

READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a heavy bottom cooking pot, melt butter on medium heat.
  • Add flour and stir gently until blended; DO NOT LET THE MIXTURE DARKEN.
  • Add milk gradually stirring continously until it starts to simmer.
  • Add half and half, stir gently until well blended.
  • Add corn and green onions, and cook for 3 to 4 minutes or until corn is just tender, stirring occasionally.
  • Add crabmeat, pepper, salt and soy sauce and simmer until very hot and small bubles start to form around the edge of the pot; stir frequently; BUT DO NOT BOIL.
  • Adjust seasonings to taste.
  • Garnish with sprinkles of chopped fresh parsley and serve immediately.
  • If using fresh corn, use 4 large cobs.
  • Cut kernels off cobs, scrape cobs for any milk and add to soup.
  • Canned crabmeat or imitation crabmeat may be used instead of fresh crabmeat.
  • Use 7 1/2 ounces of canned crabmeat (drained) and 8 ounces of imitation crabmeat cut into smaller pieces.
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