Crab and Corn Soup
1/2 cup chopped onion
1/2 cup chopped celery
1 stick of butter
1/4 cup flour
1 cup low-sodium chicken broth
2 cups half and half
1 can cream style corn
1 cup frozen corn
1 pound lump crab meat, shells removed
1/4 cup chopped green onions
1/4 cup sherry
1 1/2 teaspoon salt
1/4 teaspoon cayenne pepper
Sauté onion and celery in the butter in a saucepan for 3 minutes or until tender. Add flour and mix well. Cook for 3 to 5 minutes, stirring constantly. Add the broth gradually, stirring constantly. Cook until thickened, stirring constantly. (just keep stirring!) Stir in half and half and corn.
Cook over medium-low heat for 10 minutes, stirring occasionally. Fold in the crab meat and green onion. Stir in the sherry, salt and cayenne pepper. Simmer just until heated through and ladle into soup bowls.
Serves 8
Serve with French bread
For my favorite to go containers, shop www.maryandmartha.com
Merry Christmas! Enjoy trimming your tree and singing carols with your loved ones!
