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. Â Add the flour and mix well. Â Cook for 3-5 minutes, stirring constantly. Â Add the broth gradually, stirring constantly. Â Cook until thickened, stirring constantly. Â Stir in the half and half and corn. Â Cook over medium low heat for 10 minutes, stirring occasionally. Â Fold in the crab meat and green onion tops. Â Stir in the sherry, salt, and cayenne pepper. Â Simmer just until heated through and ladle into soup bowls.
Serves 8.
