- 8
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Ingredients
- 1 block margarine or butter (8 tblsp)
- 1 cup finely chopped onions
- 1/2 medium bell pepper, finely chopped
- 1/4 cup flour
- 1 can cream style corn (14 oz)
- 1 1/2 tbsp Chicken Base
- 2 cups hot water
- 2 tbsp white wine - optional
- 1 pound crabmeat, shrimp or crawfish
- 1 pint whipping cream
- 1/4 cup each parsley and green onion top (scallions) or more
- Salt and cayenne pepper to taste
Preparation
Step 1
Sauté vegetables in margarine until very well wilted. Stir in flour; blend well. Stir in corn and simmer 5 minutes. Dissolve chicken base in water and add to corn mixture. Add wine. Gently stir in crabmeat. Simmer 5 minutes or so. Add cream, parlsey, and onion tops. Simmer 5-10 minutes more. Season to taste.
Tips: Stretch it with a little corn starch and half & half. Can substitute 2 chicken bouillon cubes for base. If using shrimp or crawfish, pre boil and chop so that it cooks faster. Also save broth from boiling and use it when measuring 2 cups water to mix chicken base.