Shelly's Recipe

CORN AND CRAB SOUP

Category: Soups

1 onion, chopped
1 roasted red pepper, chopped
2 stalks celery, chopped fine
1 bunch green onions, chopped
2 clove garlic, minced
1/2 cup butter
16 oz can cream-style corn
2 cups fresh corn cut off the cob
1 tsp cumin
2 pints half-and-half
1 lb lump crabmeat
Cajun seasoning, to taste

Saute vegetables in butter until tender. Add corn and cumin; simmer about 10 minutes. Sprinkle with 1-2 tbsp flour into mixture, sauteing a few minutes to remove flour taste. Add in half-and-half and mix well, simmering until it begins to thicken. Add crabmeat and Cajun seasoning, continue to slowly simmer for about 10 minutes without over stirring. Do not let it boil. Serves 8