- Servings: 10
|1||Onion, chopped fine|
|1||Carrot, chopped fine|
|3 stalks||Celery, chopped fine|
|2||(10.5 Oz) Cans Condensed Chicken Broth|
|3||Chicken Bouillon Cubes|
|2||Potatoes, peeled and diced small|
|3||Ears of Fresh Corn, steamed for 11 minutes, cooled and cut off cob or 1 bag of frozen corn|
|1 qt||Half & Half|
|3 pt||Heavy Cream|
|1 Tbsp||Worcestershire Sauce|
|1 Tbsp||Old Bay Seasoning|
|Salt & Pepper, to taste|
|1 lb||Jumbo Lump Crabmeat|
|1 Tbsp||Chopped Fresh Parsley|
In a skillet, melt butter over medium heat.
Add onion, carrot and celery, saute until onions are transparent (about 4 minutes).
In large stockpot, put in broth, bouillon cubes, potatoes, corn, Worcestershire, Old Bay, salt, pepper and half and half.
Add 2 pints of heavy cream.
Put the third pint into a large cup and add the flour; whisk quickly to incorporate the flour into the cream. Add the flour and cream mixture to stockpot.
Add sauted vegetables and parsley and stir.
Lastly, add crabmeat being careful not to break up the meat.
Let simmer on low heat for about 45 minutes.
Enjoy with fresh baked bread or a salad.