re: Soup ideas?

I have two published in St Louis Days and St Louis Nights. My shrimp and corn and my seafood gumbo. Too long to type.


Heres an easy cream of crab and corn. Add subtract as you like. I had a pound of crabmeat to use up so this was it.

Chop one small onion kinda fine and saute in a stick of butter in a medium saucepan until just transluscent; add one can of corn drained, one can of cream corn (this was a couple of weeks ago and it was all I had so don't give me any shite about fresh corn) and stir until coated will and kinda heated; add about 5-6 cups of milk and bring to a simmer. Season to taste with salt and white pepper, chop some green onions and toss in and maybe some parsley. Cook for a few minutes then a corn starch slurry of about two tablespoons of cornstarch and three/four tablespoons of milk; let simmer until thickened. If too thick add milk; if not thick enough add more slurry; toss in any crabmeat you have ( I had half a pint of jumbo lump and half a pint of backfin leftover that I used) reduce heat and just let it simmer a little to heat through.

Worked for me and it took about 12 minutes.