Corn and Crabmeat Soup 2

4 cups chopped onions
1 lb. butter
1 cup flour
1 lb. frozen corn
2 quarts whipping cream
2 Pints half and half
2 cups chicken broth
2 lbs. claw crabmeat

Saute onions in butter. Add flour mixing well. Slowly add whipping cream, half and half, broth and corn. Simmer for 20 minutes. Add crabmeat; cook on low heat for 20 minutes more. Season to taste.

Very rich and thick. You may add water. You may substitute low fat milk for whipping cream and half and half to cut down on richness and calories.

Yield: 10-12 servings

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Gumbos, Soups, Chowders

Cajun Country -- New Iberia, Louisiana