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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Hearty, creamy, and all around awesome! You can garnish with cheese, if you like, and serve with crusty French bread and a cold beer! Ingredients:
1/4 cup butter |
3/4 cup onion, chopped |
3 (14 ounce) cans chicken broth |
3 cloves garlic |
2 bay leaves |
1/2 teaspoon cayenne pepper |
1 teaspoon cajun seasoning |
salt and pepper to taste |
4 ears corn, kernels cut from cob |
1/2 cup half-and-half |
3 tablespoons all-purpose flour |
1/2 cup milk |
16 ounces fresh lump crabmeat |
Directions:
1. Heat butter in a large pot over medium heat. Stir in onion; cook until soft and translucent. Pour in chicken broth, and bring to a boil. Stir in garlic, bay leaves, cayenne pepper, Cajun seasoning, salt, and pepper. Stir corn into boiling broth. Simmer about 10 minutes. Reduce heat to medium low.
2. Remove 1 cup of soup, and set aside to cool slightly. Then pour into a food processor. Pour in half-and-half. Puree for 30 to 45 seconds, and set aside.
3. In a small bowl, stir together flour and milk. Slowly stir into simmering soup. Stirring constantly, simmer for 1 to 2 minutes. Then stir in pureed mixture.
4. Reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.
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