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1 Crab and corn soup on Tue Nov 18, 2008 10:11 pm



1/4 cup butter
1/4 cup all-purpose flour
2 cups whole milk, homogenized
2 cups half and half cream
2 cups fresh or frozen kernel corn or canned corn (not creamed)
1 cup finely chopped green onions
1 lb. fresh crabmeat or 2 - 71/2 ounce canned crabmeat
1/2 tsp. ground white pepper
1/2 tsp. seasoning salt
1 Tbsp. soy sauce
1/4 cup chopped fresh parsley

In a heavy bottom cooking pot or saucepan on medium-high heat, melt butter; add flour and stir gently until blended (DO NOT LET IT DARKEN OR GO LUMPY.) Add milk gradually, stirring all the while, then add half and half, again stirring and blending all the while until near boil. Add corn, green onions and cook for a few minutes until corn is tender. Add crabmeat, pepper, salt and soy sauce and simmer untilvery hot and small bubbles form around the edges; (DO NOT LET BOIL.) Adjust seasonings to taste. Garnish each serving with sprinkles of chopped fresh parsley and serve.

Uncle Bill's Tips: If using fresh corn on the cob, you will require 4 cobs. Cut corn kernels off cob, scrape cob for corn milk juices and add to soup as above and cook until corn is tender.You can also use 8 ounces of imitation crab along with 1 - 7 1/2 ounce of canned crabmeat. Chop imitation crab into small pieces. Squeeze the water outof the canned crabmeat.White corn or peaches and cream corn is preferred. Fresh crabmeat is preferred.

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