Crabmeat and Corn Soup Recipe

Ingredients

• cup butter
• cup all-purpose flour
• 2 cups whole milk
• 2 cups half-and-half
• 1 cups whole kernel corn
• 1 cup chopped green onions
• 1 pound fresh crab meat
• teaspoon ground white pepper
• teaspoon seasoning salt
• 1 tablespoon soy sauce
• cup chopped parsley

Directions

1. In a heavy-bottomed pot, melt the butter over medium heat. Add the flour and stir gently to combine. Continue stirring until the mixture is smooth and well-blended. Be cautious not to let it burn or darken.
2. Gradually add the milk, stirring constantly to avoid lumps. Once the milk is fully incorporated, add the half-and-half and continue stirring until the mixture is smooth.
3. Stir in the corn and chopped green onions. Let the mixture cook for a few minutes until the vegetables are tender and well combined.
4. Add the crabmeat, ground white pepper, seasoning salt, and soy sauce to the pot. Stir gently, then simmer the soup over low heat. Allow it to heat thoroughly and form small bubbles along the edges, but do not let it come to a full boil.
5. Adjust the seasonings to taste. Once satisfied, remove from heat.
6. Serve the soup hot, garnished with fresh chopped parsley for added color and flavor.

Variations

You can substitute fresh corn for the canned or frozen variety. Simply use 4 fresh cobs, cut the kernels off the cob, and scrape the cob for any juice. Add both the kernels and the juice to the soup and cook until tender.

If fresh crabmeat is not available, canned crabmeat or imitation crab can be used instead. For a combined option, use one 7.5-ounce can of drained crabmeat along with 8 ounces of imitation crab (cut into small pieces). Follow the recipe as directed for the best result.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.