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Ingredients

¼ cup butter ¾ cup onion, chopped 3 (14 ounce) cans chicken broth 3 cloves garlic 2 bay leaves ½ teaspoon cayenne pepper 1 teaspoon Cajun seasoning salt and pepper to taste 4 ears corn, kernels cut from cob ½ cup half-and-half 3 tablespoons all-purpose flour ½ cup milk 16 ounces fresh lump crabmeat

Nutrition Info

218.7 calories carbohydrate: 20.4 g cholesterol: 58.8 mg fat: 9.6 g fiber: 2.4 g protein: 14.4 g saturatedFat: 5.1 g servingSize: - sodium: 993.2 mg sugar: 4.5 g transFat: : - unsaturatedFat: : -

Heat butter in a large pot over medium heat. Stir in onion, cook until soft and translucent. Pour in chicken broth, and bring to a boil. Stir in garlic, bay leaves, cayenne pepper, Cajun seasoning, salt, and pepper. Stir corn into boiling broth. Simmer about 10 minutes. Reduce heat to medium low.
Remove 1 cup of soup, and set aside to cool slightly. Then pour into a food processor. Pour in half-and-half. Puree for 30 to 45 seconds, and set aside.
In a small bowl, stir together flour and milk. Slowly stir into simmering soup. Stirring constantly, simmer for 1 to 2 minutes. Then stir in pureed mixture.
Reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.

8 servings

Hearty, creamy, and all around awesome! You can garnish with cheese, if you like, and serve with crusty French bread and a cold beer!