Description
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
- ¼ cup butter
- ¾ cup onion, chopped
- 3 (14 ounce) cans chicken broth
- 3 cloves garlic
- 2 bay leaves
- ½ teaspoon cayenne pepper
- 1 teaspoon Cajun seasoning
- salt and pepper to taste
- 4 ears corn, kernels cut from cob
- ½ cup half-and-half
- 3 tablespoons all-purpose flour
- ½ cup milk
- 16 ounces fresh lump crabmeat
Instructions
- 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.
- 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.
- 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.
- Reduce heat to low
- stir in crab meat
- and cook until warmed through
- about 5 minutes.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 8