Ingredients

• 1/4 lb butter
• 1 C onion, coarse chop
• 2 celery rib, sliced
• 1/2 lb Andouille sausage
• 4 cl garlic, minced
• 3 ears corn kernels
• 1 T thyme
• 2 T oregano
• 1 T seafood seasoning
• 1/2 C flour
• 2 C chicken stock
• 1 C milk
• 1 C heavy cream
• 1/2 lb crab meat

Instructions

1. Sauté the onion, celery, sausage, and garlic, then add the flour to make a roux.
2. Add the chicken stock, milk, and cream and heat until the soup begins to thicken, then simmer for 2 to 3 minutes.
3. Add the crab meat and corn kernels, simmer another 2 to 3 minutes.
4. Plate and serve.

Source: The Boathouse, Tales and Recipes from a Southern Kitchen

Contributed by: Skip