I loved the soup so much that I bought crab again recently just to make it. I got Phillips Refrigerated Crab though.... I'm not into cracking crabs right now, and I've only seen tiny ones here that are probably only sold as fishing bait. Sadly, now that my kids are older, they don't want to eat crab anymore. :( So they weren't excited about this soup, but they still did eat it. I think they liked it too, but just didn't want to admit it.
The first time I made this, I had no whole milk or half and half on hand. The original recipe calls for 2 cups of each. So, I used one can of evaporated milk and 1% for the rest. There's plenty of flour in this to thicken it enough... it probably would have been almost solid with the higher fat products! However, if you don't want to use evap. milk, check out the original recipe.
My flour ended up sticking the pan as this cooked... just stir very often and it probably won't happen to you.
Crabmeat and Corn Soup
adapted from Allrecipes
1/4 cup butter
1/4 cup all-purpose flour
1 can (12 oz) evaporated milk, plus enough 1% milk to equal 4 cups of liquid
1 3/4 cups whole kernel corn
1 cup chopped green onions or 1/2 cup chopped fresh chives
1 pound crab meat
1/2 teaspoon ground white or black pepper
1/2 teaspoon seasoning salt
1 dash soy sauce
1/4 cup chopped parsley
1.In a heavy-bottomed pot, melt butter, add flour, and stir gently until blended; do not burn or let it darken. Add evaporated milk and 1% milk gradually, stirring all the while, stirring gently while blending. Add corn and green onions, and cook for a few minutes until tender.
2.Add crabmeat, pepper, salt, and soy sauce and simmer (and stir!) until very hot and small bubbles form around the edge; do not let boil. Adjust seasonings to taste. Garnish with sprinkles of chopped fresh parsley when serving and serve hot.
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