Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Olive oil (abt 6 ears or corn)
1 lg Yellow onion(s), peeled 1/4 c Basil leaves, shredded
Finely chopped 4 c Chicken stock
1 lg Potato, peeled 1/2 c Dry white wine
Finely chopped Or vermouth
1 lg Garlic clove(s) 1 lb Lump crabmeat
Peeled and minced 1 c Heavy cream
1 md Bay leaf 1/4 ts Salt
4 c Corn kernels 1/4 ts White pepper

Heat the over medium-high heat in a large, heavy stockpot. Add the
onion, potato, garlic, and bay leaf and saute for 5 min or until
onion becomes translucent. Add the corn, basil, chicken stock, and
white wine, and bring to a rolling boil. Cook for 10 min, stirring
occasionally. Add the crabmeat, heavy cram, salt and pepper, and
continue cooking over high heat for 10 min more, stirring to prevent
the soup from sticking to the pan. Remove the pan from the heat,
adjust the seasonings to taste, and serve.

Grains, Rice, and Beans
by Kevin Graham
ISBN 1-885183-08-9
pg 80
Submitted By DIANE LAZARUS On 11-24-95

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