2 cups frozen corn or more
16 oz. crab (lump crabmeat is the best, can use canned, if you must)
5 Tbsp. butter
5 Tbsp. flour
2 cups chicken broth
3 cups milk and some half-and-half or cream to add for thinning
2 Tbsp. onion flakes
salt and pepper (lots)
1/8 tsp. cayenne pepper
3 Tbsp. parsley, chopped
In a large frying pan, heat 1 Tbsp. of butter and slowly warm onions, corn, and crab. In another saucepan melt 4 Tbsp. butter and then add flour. Stir until well blended. Add chicken broth, milk, salt and pepper, cayenne, and parsley. Heat to a slow simmer or until the soup begins to thicken, about 15 minutes. Add onion, crab and corn mix. Simmer another 10-15 minutes and then serve. Another great recipe from Swanee Speed.
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