This soup is a cliche New Orleans dish. Here is Beverly Fountain’s take on it.
1 pound Butter
1/2 cup minced Onions
4 ribs Celery, minced
1 1/2 cup Flour
2 gallons Chicken Stock
3 pounds Lump Crabmeat, picked over to remove shell and cartilage
2 quarts Half-and-Half
4 12-ounce cans Yellow Corn
Melt the butter in a large soup pot. Add the onions and celery, and cook until just tender but not browned. Stir in the flour and blend well, then add the chicken stock and simmer for 30 minutes. In a separate pot, heat the half-and-half and stir it into the soup. Add the crabmeat and corn, and cook until heated though, but be careful not to let it boil.
Enjoy!!!
