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Ingredients

3 tablespoons butter 3 tablespoons all-purpose flour 1 tablespoon vegetable oil 1 large onion, chopped 1 tablespoon minced garlic 1 large celery stalk, minced Cajun seasoning to taste 1 cup chicken broth 1 ½ cups frozen corn kernels 1 bay leaf 2 cups milk 2 cups heavy cream 1 teaspoon liquid shrimp and crab boil seasoning 1 pound fresh lump crabmeat ¼ cup chopped green onions ½ teaspoon Worcestershire sauce salt and black pepper to taste Additional chopped green onions

Nutrition Info

387.5 calories carbohydrate: 16.3 g cholesterol: 131.3 mg fat: 30.1 g fiber: 1.4 g protein: 14.8 g saturatedFat: 17.6 g servingSize: - sodium: 522.7 mg sugar: 5 g transFat: : - unsaturatedFat: : -

Melt the butter in a small saucepan over medium heat, then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms, set aside.
Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.

8 servings

This creamy, Cajun crab soup has been in my family for years. It's comfort food during the winter, a 'stick to your bones' soup!!