*  Exported from  MasterCook  *

                     Cream of Corn Soup with Crabmeat

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Onion -- fine chop
   1      teaspoon      Salt
   1      tablespoon    Parsley
     1/2  teaspoon      Coarsely Ground Pepper
   2      cups          Frozen White Corn (Must be w
   2      cups          Light Cream
     3/4  cup           Flaked Crabmeat
   4      tablespoons   Butter
     1/2  teaspoon      Lemon Juice
   2      tablespoons   Flour
     1/4  teaspoon      Lea & Perrin Sauce
   2      cups          Milk
   1      dash          Tabasco

Add lemon juice, Lea & Perrin and Tabasco to crabmeat and set aside.
 In a saucepan, make white sauce with 2 T butter, 2 T flour and 2 C milk. 
Cook until thickened. Put to one side. In separate pan, to 2 T butter, add onions.
 Cook until soft (do not brown).
Add parsley.  Chop corn and add to onions and parsley. Cook until it begins to brown. 
 Add white sauce, salt and pepper. Cook until thickened, then add cream. 
Mix until smooth and add crabmeat (that has been sauteed in a little butter 
and 2 T dry white wine). * I would substitute 2 large peeled, seeded and 
diced tomatoes instead of the crabmeat and add with the corn.  

                   - - - - - - - - - - - - - - - - - -