Holy smackers what’s up with this weather?!?!? We’re not getting out of the 40’s this week and I’m freezing! My family up north would be laughing at me if they heard me complaining about the 40’s. I live in Texas we’re supposed to have warm weather not this cold rain and cloudy days. Oh well, gives me a chance to try out some soup recipes so I have one to share with you today.

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Today’s soup comes from allrecipes.com and with all the good reviews I had to give it a try. A couple changes I made was I used canned yellow sweet corn instead of the white and I didn’t add the full amount of crab meat either. I used some crab claw meat from the seafood department and then used 2 of the canned crab meat (same isle as the tuna fish in a can). I didn’t like the canned crab meat in there. The hubby and I agree that it gives it a funky texture so use the real thing or substitute a different seafood.

Cajun Crab Soup

(Adapted from Allrecipes.com)
1/2 cup unsalted butter
1 onion, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups clam juice
2 cups chicken broth
1 (10 ounce) package frozen white corn (I used sweet yellow corn)
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 teaspoon dried thyme
1/4 teaspoon ground cayenne pepper
2 cups heavy cream
1 pound lump crabmeat, drained
4 green onions, chopped (I left this out)

Melt butter in a large saucepan over medium heat.

Saute onion and garlic until onion is tender.

Whisk in flour, and cook 2 minutes.

Stir in clam juice and chicken broth, and bring to a boil. (I blended it at this point so the only texture would be from the corn and crab.)

Mix in corn, and season with salt, white pepper, thyme, and cayenne.

Reduce heat, and simmer 15 minutes.

Stir in cream, crab meat, and green onions.

Heat through, but do not boil once the cream has been added.

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