How to make it

  • In a heavy pot, over medium heat, lightly cook vegetables in butter, until vegetables become translucent. Keep some kernels out for garnish (make sure some are individual and some are still clumped together for best garnish).
  • While sweating, season with the bay leaf, black pepper, cayenne, thyme, oregano, salt, Old Bay Seasoning, and chili powder.
  • Deglaze with white wine. Reduce, add heavy cream and half and half. Bring to boil, simmer until reduced by 1/8 volume. Mix with hand-blender to puree, then strain. You should have a lovely thick creamy soup.
  • Pan roast some corn kernels in a dry pan for garnish. Garnish soup bowls with roasted corn kernels, lump crab and scallions.

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  • invisiblechef 12 years ago
    My mom just gave me a large stock pot, I will have to make this now for sure. When I do I will let you know how it went. It's saved for now.

    Thanks for sharing.

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