Corn and Crabmeat Soup (Acadian)

Serves: 5
Total Calories: 292


1 cup fresh yellow corn
1/4 cup butter
1/4 cup all-purpose flour
2 cups chicken stock
2 cups half and half cream
1 pound lump crab meat
1 salt and pepper to taste
1 garlic powder to taste


Cut fresh corn from cob and save scrapings and milk. (Canned or frozen corn may be used.) Set aside. Melt butter in saucepan. Add flour and blend well. Add chicken stock, stirring constantly. Cook until thick and smooth. Stir in cream, crabmeat, corn, and seasonings. Cook over low fire until corn is tender.

Nutritional Facts:

Serves: 5
Total Calories: 292
Calories from Fat: 193

This Corn and Crabmeat Soup (Acadian) recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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