1/2 cup corn (fresh, canned or frozen)
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 small potato, diced
1 small carrot, diced
1/2 red onion, diced
2 green onions, sliced
1/2 garlic clove, mashed
4 cups seafood stock
1/2 cup (1 stick) butter
1/2 cup flour
2 cups whipping cream (may substitute milk or skim milk)
1/4 pound crab meat
Salt and pepper to taste
In 6-quart kettle or stockpot, place vegetables, onions, garlic and cover with
seafood stock. Over medium heat, simmer, covered, until vegetables are tender,
about 10 minutes.
Meanwhile, prepare roux. In skillet over low heat, melt butter. Gradually stir
in flour until it becomes smooth paste. Cook, stirring constantly, until roux is
light brown or almond color, about 5 or 6 minutes.
Add cream or milk to soup and bring soup to boil, then gradually add roux and
whip constantly to work out lumps until roux melts and soup thickens. Add crab
meat and salt and pepper. Makes about 8 (1-cup) servings.
Note: When reheating, add a bit more milk or cream until soup is of desired
consistency.
