Jenn’s Mom’s Corn and Crab Soup

Bev's Corn and Crab soup 

Ingredients:

She used half lump crabmeat and half imitation crab (it's cheaper) but you can use all lump or all imitation. It's great no matter what way you do it. 

1lb lump crab

1 large pack of imitation crab

1 stick of butter and 2 tablespoons 

4 tablespoons of flour

Large Guidry's creole seasoning (the Trinity) I usually end up using 2/3 of the container. 

3-4 cans of fiesta or mexi corn

1 quart half n half

1/2 to whole 1/2 gallon of milk (whole)

Directions:

Cook the Guidry's mix over medium heat in a fry pan with the 2 tablespoons of butter. Season. Turn it off

In a large Dutch oven or soup pot, Melt the butter over med/high heat

Slowly add flour stirring constantly.

When it thickens and is smooth add the half n half. Then some milk. I add a little salt and pepper then let it simmer but not boil. Add the cans of corn and the Guidry's. Again let it blend and simmer.

While that's happening, break up or cut the imitation crab in bite size pieces. Add to the soup. Let it get hot. 

Transfer several cups to a blender. Blend and add back to the soup. This gives it different levels of thickness and makes it not so chunky. Add the lump crab and stir. Simmer for a bit. Then when it is hot and seasoned to your liking, turn it off. Let it sit about 15 minutes and then serve with chopped scallion, cheese, sour cream or plain (the way I like it) Enjoy. Xo