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“A variation on the cream of crab soup that is served at the local culinary school.”
READY IN:
2hrs
SERVES:
32
YIELD:
32 1 Cup servings
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop onions, carrots, and celery fine in food processor.
  2. Melt butter in a heavy stock pot and add chopped vegetables.
  3. Sweat for 15 minutes.
  4. Add flour, and cook for 1-2 minutes.
  5. Add water, Crab base, chicken base, cubed potatoes, garlic, and thyme.
  6. Simmer for 15 minutes.
  7. Add cream, crab meat, and creamed corn.
  8. Heat for 30 minutes, but do not let it boil.
  9. Add remaining ingredients.
  10. Note: The crab base can be purchased from Soupbase.Com (of which I have no affiliation).

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