Brennan's Corn and Crab Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I'm not sure where I found this recipe, but it's a very rich soup. I like to add additional herbs - whatever strikes me at the moment, but I usually add some Italian seasoning and sometimes some spicy Mrs. Dash. Ingredients:
1/4 cup butter |
1 1/2 cups onions, chopped fine |
2 tablespoons all-purpose flour |
8 cups fresh corn kernels |
6 cups heavy cream |
1 lb lump crabmeat, picked over |
2 tablespoons fresh parsley, chopped |
salt |
white pepper |
Directions:
1. Melt the butter in a large saucepan or Dutch oven and saute the onion until clear and tender.
2. Blend in the flour, then the corn kernels.
3. Cook the mixture for 5 minutes, stirring frequently.
4. Pour in the cream and season with salt and pepper to taste.
5. Cook over medium heat until the corn is tender, about 20 minutes, stirring occasionally.
6. Add the crab and parsley, cook an additional 5 minutes, then serve.
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