2 cans cream style corn
2 cans whole kernel corn
1 stick unsalted butter
1/2 cup finely chopped onions
1/4 cup finely chopped celery
2 garlic cloves, minced
1/2 cup all purpose flour
4 cups warm seafood stock
1 cup heavy cream
1 bunch green onions, thinly sliced
1 teaspoon dried thyme leaves
1 teaspoon dried basil leaves
1/2 teaspoon liquid crab boil
1/8 teaspoon cayenne pepper
1 pound lump crabmeat, picked over for shells and cartilage
Salt and black pepper
In a medium saucepan, melt butter over medium-high heat.
Add onions, celery and corn; cook until tender. Add garlic and cook an additional 2 minutes.
Add flour and cook, stirring constantly, about 5 minutes.
Gradually add stock, then the corn and bring to a boil. Reduce heat to a simmer and cook for 20 minutes.
Add heavy cream, green onions, thyme, basil, liquid crab boil and cayenne pepper.
Remove saucepan from heat and puree half the soup then add with the other half and continue cooking for 10 minutes.
Gently fold in crabmeat; cook until heated through, about 5 more minutes. Season to taste with salt and pepper.