Frank's Recipes! Crabmeat and Corn Soup

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Crabmeat and Corn Soup

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
1 cup finely chopped green onions
1 lb. fresh crabmeat
1/2 tsp. white pepper
1/2 tsp. seasoning salt
1 tablespoon soy sauce
1/4 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.

Serves 8

NOTE:
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 - 7 1/2 oz. canned crabmeat (drained) and 8 oz. of imitation crabmeat, cut into small pieces. Fresh crabmeat is preferred.