Brennan's Corn and Crab Soup

Ingredients

• 1/4 cup butter
• 1 1/2 cups onions, chopped fine
• 2 tablespoons all-purpose flour
• 8 cups fresh corn kernels
• 6 cups heavy cream
• 1 lb lump crabmeat, picked over
• 2 tablespoons fresh parsley, chopped
• salt
• white pepper

Directions

1. 1

   Melt the butter in a large saucepan or Dutch oven and saute the onion until clear and tender.

2. 2

   Blend in the flour, then the corn kernels.

3. 3

   Cook the mixture for 5 minutes, stirring frequently.

4. 4

   Pour in the cream and season with salt and pepper to taste.

5. 5

   Cook over medium heat until the corn is tender, about 20 minutes, stirring occasionally.

6. 6

   Add the crab and parsley, cook an additional 5 minutes, then serve.