Cajun Crab Soup
Ingredients
1/2 cup unsalted butter
1 onion, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups clam juice
2 cups chicken broth
1 (10 ounce) package frozen white corn
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 teaspoon dried thyme
1/4 teaspoon ground cayenne pepper
2 cups heavy cream
1 pound lump crabmeat, drained
4 green onions, chopped
1 onion, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups clam juice
2 cups chicken broth
1 (10 ounce) package frozen white corn
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 teaspoon dried thyme
1/4 teaspoon ground cayenne pepper
2 cups heavy cream
1 pound lump crabmeat, drained
4 green onions, chopped
Methods/steps
Melt butter in a large saucepan over medium heat
Saute onion and garlic until onion is tender
Whisk in flour, and cook 2 minutes
Stir in clam juice and chicken broth, and bring to a boil
Mix in corn, and season with salt, white pepper, thyme, and cayenne
Reduce heat, and simmer 15 minutes
Stir in cream, crab meat, and green onions
Heat through, but do not boil once the cream has been added
Saute onion and garlic until onion is tender
Whisk in flour, and cook 2 minutes
Stir in clam juice and chicken broth, and bring to a boil
Mix in corn, and season with salt, white pepper, thyme, and cayenne
Reduce heat, and simmer 15 minutes
Stir in cream, crab meat, and green onions
Heat through, but do not boil once the cream has been added
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