Taking advantage of the lump crab readily available here in Baltimore, I wanted to make a crab soup. I had Maryland crab soup just a couple weeks ago and it was delicious, but I wasn't ready to have it again so soon. You can never go wrong with chowder so I decided to try this crab and corn soup.
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| Courtesy of Taste of Home |
Ingredients
1 medium onion, chopped
5 tablespoons butter
1/3 cup all-purpose flour
3-1/2 cups milk
4 bacon strips, cooked and crumbled
1 can (16 ounces) lump crabmeat
2 medium potatoes, diced
1 small green peppeer, chopped
1 celery rib, chopped
1 can (8-1/4 ounces) whole kernel corn, drained
1 cup half-and-half cream
1 bay leaf
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/4 to 1/2 teaspoon ground nutmeg
1/4 teaspoon white pepper
Directions
In a large saucepan, saute onion in butter until tender. Add flour; cook and stir until thick and bubbly. Gradually add milk; cook and stir until thickened. Add remaining ingredients. Cover and simmer until vegetables are tender, about 35-40 minutes. Remove bay leaf before serving.
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