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    Crabmeat and Corn Soup

    Source of Recipe

    By: Gladys

    List of Ingredients

    1/4 cup butter
    1/4 cup all-purpose flour
    2 cups whole milk, homogenized
    2 cups half and half cream
    1 3/4 cups frozen or canned kernel corn, or 4 cobs of fresh corn
    1 cup finely chopped green onions
    1 lb fresh crabmeat
    1/2 tsp white pepper
    1/2 tsp seasoning salt
    1 Tbsp soy sauce
    1/4 cup chopped fresh parsley

    Recipe

    If using fresh corn, cut kernels off the cob, then scrape some juices from the cob. In a heavy bottom cooking pot on medium heat, melt butter, add flour and stir gently until blended; do not let it darken or go lumpy. Add milk gradually, then half and half, stirring gently and blending all the while. Add corn, green onions and cook for a few minutes until corn is tender. Add crabmeat, pepper, salt and soy sauce and simmer until very hot and small bubbles form around the edges; do not let boil. Adjust seasonings to taste. Garnish with sprinkles of chopped fresh parsley and serve immediately. Serves 8

    Note: Canned crabmeat or imitation crabmeat may also be used.

 

 

 


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