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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: wanatoos@direct.ca
Servings: 8
¼ cup butter
¼ cup all-purpose flour
2 cups whole milk, homogenized
2 cups half and half cream
1 ¾ cups frozen or canned kernel corn
1 cup finely chopped green onions
1 pound. fresh crabmeat
½ teaspoon. white pepper
½ teaspoon. seasoning salt
1 tablespoon. soy sauce
¼ cup chopped fresh parsley
White corn is best if it is available. 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.
Uncle Bill's Tips:
You may use 4 cobs of fresh corn instead of frozen or canned corn. Cut kernels off the cob, then scrape some juices from the cob. Add to soup as above.
Canned crabmeat or imitation crabmeat may also be used. Use a combination, 1 to 7 ½ ounce canned crabmeat, drained, and 8 ounce of imitation crabmeat, cut into small pieces. Fresh crabmeat is preferred.