Recipe

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• 600 g onions
• 200 g carrots
• 300 g celery ribs
• 1/2 lb butter
• 1 cup flour
• 2 quarts water
• 1/2 cup crab base
• 2 tbsp chicken base
• 32 oz potatoes, cubed (about 3/8-inch)
• 3 tbsp garlic, minced
• 1 tsp thyme
• 2 quarts heavy cream
• 2 lbs crabmeat
• 3 (15 oz) cans creamed corn
• 1 tbsp hot sauce
• 1 tsp old bay seasoning
• 1 tsp parsley
• 1 tsp cilantro
• 1 tbsp white pepper
• 2 tbsp worcestershire sauce

• 1 Chop onions, carrots, and celery fine in food processor.
• 2 Melt butter in a heavy stock pot and add chopped vegetables.
• 3 Sweat for 15 minutes.
• 4 Add flour, and cook for 1-2 minutes.
• 5 Add water, Crab base, chicken base, cubed potatoes, garlic, and thyme.
• 6 Simmer for 15 minutes.
• 7 Add cream, crab meat, and creamed corn.
• 8 Heat for 30 minutes, but do not let it boil.
• 9 Add remaining ingredients.
• 10 Note: The crab base can be purchased from Soupbase.Com (of which I have no affiliation).