A delightful and creamy soup combining the sweetness of corn with the richness of crab, perfect for any occasion.
Melt the butter in a large pot over medium heat.
Ensure the butter doesn't brown; keep the heat moderate.
Add the diced onion, bell pepper, and celery to the pot and sauté until softened.
Stir frequently to prevent sticking.
Stir in the minced garlic and cook for an additional minute.
Adding garlic later prevents it from burning.
Sprinkle the flour over the vegetables and stir to coat evenly.
This step helps thicken the soup.
Gradually pour in the chicken broth while stirring, and bring to a boil.
Pour slowly to avoid lumps.
Reduce the heat and add the corn kernels, cooking until tender.
Frozen corn works well and is convenient.
Stir in the crabmeat and season with salt, pepper, and cayenne to taste.
Taste as you season to adjust flavors.
Pour in the half and half and heat gently without boiling.
Avoid boiling to prevent curdling.
Serve the soup hot, garnished with fresh herbs if desired.
A sprinkle of parsley adds a fresh touch.
