Corn and Crab Soup

By SallySmo

Ingredients

• 6 ears yellow corn (2 yield 3 C kernels)
• 1/4 C clarified butter
• 1/2 yellow onion, finely chopped
• 1 clove garlic, chopped
• 1/8 tsp dried thyme
• 1/2 C flour
• 4 C hot fish stock
• 2 C heavy cream
• 1/2 # lump crabmeat
• salt and pepper

Preparation

Step 1

Shuck corn, set aside

Heat butter in large pot. Add onion, garlic and thyme and saute 2 minutes. Stir in corn kernels and cook 5 minutes. Gradually whisk stock into mixture. When soup is smooth, add cream and crabmeat. Lower heat and simmer 15 minutes or until liquid is reduced by 1/3. Season and serve hot.

-Windsor Court Hotel, New Orleans