Hearty, creamy, and all around awesome! You can garnish with cheese if you like, and serve with crusty French bread and a cold beer!
Things You'll Need
- 1/4 cup butter
- 3/4 cup onion, chopped
- Three (14 ounce) cans chicken broth
- Three cloves garlic
- Two bay leaves
- 1/2 teaspoon cayenne pepper
- 1 teaspoon Cajun seasoning
- Salt and pepper, to taste
- Four ears corn, kernels cut from cob
- 1/2 cup Half-and-Half
- 3 tablespoons all-purpose flour
- 1/2 cup milk
- 16 ounces fresh lump crabmeat
Heat butter in a large pot over medium heat. Stir in onion; cook until soft and translucent. Pour in chicken broth and bring to a boil. Stir in garlic, bay leaves, cayenne pepper, Cajun seasoning, salt and pepper. Stir corn into boiling broth. Simmer about 10 minutes. Reduce heat to medium low.
Remove 1 cup of soup and set aside to cool slightly. Then pour into a food processor. Pour in Half-and-Half. Puree for 30 to 45 seconds and set aside.
In a small bowl, stir together flour and milk. Slowly stir into simmering soup. Stirring constantly, simmer for one to two minutes. Then stir in pureed mixture.
Reduce heat to low, stir in crab meat and cook until warmed through (about 5 minutes).
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