Carlo's Corn and Crab Soup

• 1lb Lump Crab Meat
• 1 Onion, chopped
• 1cup Shallots, chopped
• ½ cup Celery, chopped
• Garlic, chopped
• 1 stick margarine
• 3T Flour
• 1 pint Half and Half
• 2 cans Cream of Mushroom Soup
• 2 cans Delmonte Gold & White Corn
• 2 soup cans of milk
• 2T Zatarain's Liquid Crab Boil

Sauté the onion, shallots, celery and garlic in the margarine until clear. Add flour to coat. Add the rest of the ingrediants and stir well. Add salt and pepper to taste. Simmer for ten to fifteen minutes. Garnish with additional shallots and parsley.

Thanks to Carlo Dagro for the recipe!

more recipes | wax32.com