Rating: 4.59 stars
234 Ratings
  • 5 star values: 161
  • 4 star values: 55
  • 3 star values: 13
  • 2 star values: 4
  • 1 star values: 1

Hearty, creamy, and all around awesome! You can garnish with cheese, if you like, and serve with crusty French bread and a cold beer!

Recipe Summary test

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat butter in a large pot over medium heat. Stir in onion; cook until soft and translucent. Pour in chicken broth, and bring to a boil. Stir in garlic, bay leaves, cayenne pepper, Cajun seasoning, salt, and pepper. Stir corn into boiling broth. Simmer about 10 minutes. Reduce heat to medium low.

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  • Remove 1 cup of soup, and set aside to cool slightly. Then pour into a food processor. Pour in half-and-half. Puree for 30 to 45 seconds, and set aside.

  • In a small bowl, stir together flour and milk. Slowly stir into simmering soup. Stirring constantly, simmer for 1 to 2 minutes. Then stir in pureed mixture.

  • Reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.

Nutrition Facts

219 calories; protein 14.4g; carbohydrates 20.4g; fat 9.6g; cholesterol 58.8mg; sodium 993.2mg. Full Nutrition
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