White corn is best if it is available.
In a heavy bottom cooking pot, melt butter, add flour and stir gently until blended; do not let it darken
or burn. Add milk gradually, then half and half, stirring gently and blendingall the while. Add corn,
green onions and cook a few minutes until tender. Add crabmeat,pepper, salt and soy sauce and simmer until
very hot and small bubbles form around theedge; do not let boil.
Adjust seasonings to taste.
Garnish with sprinkles of chopped fresh parsley and serve immediately.
Uncle Bill's Tips: You may use 4 cobs of fresh corn instead of frozen or canned corn. Cutthe kernels off
the cob, scrape cobs for juices, then add to soup and cook until tender.Canned crabmeat and imitation
crabmeat may also be used. Use 1 - 7 1/2 ounce can ofcrabmeat (squeeze crabmeat and discard liquid) and
use about 1/2 pound of imitation crabmeat (cut into small pieces).
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