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Corn & Crab Soup Recipe

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This recipe for Corn & Crab Soup, by , is from Gerard & Meghan - New Orleans Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Alta Simoneaux
Added: Tuesday, January 30, 2007


1-1/2 lbs. lump crabmeat
2 small cans white corn (1 whole - 1 creamed corn)
1/2 quart chicken broth
1 quart whipping cream
1/2 cup melted butter
1/2 cup flour
1 tsp. chopped garlic
1 cup chopped gren onions
1 tbsp. black pepper
1 tsp. salt
1 tsp. oregano
1 tsp. sweet basil

In a food processor chop fine 1 lb. crabmeat, 1 can whole white corn, garlic & onions.

In a pot cook chicken broth adding chopped ingredients and seasonings, mix melted butter and flour to thicken soup adding a little at a time when soup is hot. Pour in whipping cream, 1 can creamed corn and 1/2 lb. crabmeat.

When desired thickness is obtained, remove from fire. Serve with garnish, chopped green onions.

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