Jodi’s Crab and Corn soup

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 (Jodi just used whole milk)
1 (15 oz) can cream-style corn
1 cup frozen corn
1 lb 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

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 3-5 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 occasionally.  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.

Serves 8.

Share on Facebook

Tweet