Corn Crab Soup

One of my favorites from Cajun Creole Cooking
Corn Crab Soup
Corn Crab Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1/2

    cup unsalted butter

  • 1

    med onion, chopped

  • 1

    med clove garlic, minced

  • 1/4

    cup all purp flour

  • 2

    8 oz bottles clam juice

  • 2

    cups poultry stock or chicken broth

  • 1

    17oz can whole kernal corn, drained

  • 1/4

    tsp dried thyme

  • 1

    tsp salt

  • 1/2

    tsp fresh ground black pepper

  • 1/4

    tsp cayenne pepper

  • 1

    pint (2 cups) whipping cream

  • 1

    lb lump crabmeat

  • 4

    green onions, chopped

Directions

Melt butter in heavy soup pot or Dutch oven over med heat. Add onion and garlic. Saute until wilted and transparent about 5 min. Add flour all at once, stir until blended. Cook 3-4 minutes, stirring. Slowly stir in stocks or clam juice and broth. Bring to a boil to thicken. Stir in corn, thyme salt, black pepper, and cayenne. Reduce heat to medium. Cook uncovered 25 min. Stir in cream, cook 10 min. Taste for seasonings and adjust if necessary. Carefully pick through crab meat, removing bits of shell. Do not break lumps of meat. Add crab and green onions and heat through, 5-6 minutes.

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