MAKES ABOUT 6 SERVINGS

Courtesy of Loren Wood

·         ½ cup butter

·         3 tablespoons corn flour

·         1 cup chopped onion

·         ¼ cup chopped green onion, plus

more for garnish

·         2 tablespoons chopped jalapeño

pepper

·         1 quart half-and-half

·         1 cup chicken broth

·         2 (15-ounce) cans cream-style

corn

·         3 cups fresh corn kernels

·         1 (10.75-ounce) can cream of

chicken soup

·         1 teaspoon Creole seasoning

·         1 teaspoon cayenne pepper

·         ½ teaspoon ground black pepper

·         1 (8-ounce) container jumbo lump

crabmeat, picked free of shells

1. In a large saucepan, melt butter over

medium heat; stir in corn flour. Cook,

stirring constantly, until thickened and

slightly darkened in color, about

5 minutes.

2. Add onions and jalapeño. Cook

until tender, about 10 minutes. Add

half-and-half, broth, all corn, soup,

Creole seasoning, cayenne, and black

pepper, stirring to combine. Cook for

about 20 minutes.

3. Add half of crabmeat to soup; cook

10 minutes. Stir in remaining crabmeat

before serving, and garnish with chopped

green onion, if desired. Store covered in

refrigerator for up to 3 days.

Recipe by executive Chef Frank Brigtsen, New Orleans Cooking Experience

Makes 8 servings (10 cups)

Ingredients:

• 2 tablespoons olive-pomace oil
• 1 1/2 cups carrot, finely diced
• 2 1/2 cups celery, finely diced
• 4 cups yellow onion, finely diced
• 2 bay leaves
• 2 1/4 teaspoons salt, in all
• 1/4 teaspoon ground white pepper
• 1/8 teaspoon ground cayenne pepper
• 1/2 teaspoon fresh thyme, finely chopped
• 1 teaspoon fresh sweet basil, finely chopped
• 1/2 teaspoon fresh garlic, minced
• 7 cups crab stock
• 2 tablespoons unsalted butter, in all
• 2 cups fresh corn kernels, cut off the cob
• 1 cup fresh corn juice (optional—made by running fresh kernels of corn through a juice extractor. 5 cups of corn = 1 cup of corn juice)
• 1/2 cup green onions, thinly sliced (green part only)
• 2 cups fresh Louisiana crabmeat (claw, jumbo lump, or a combination of both)

Instructions:

Heat the olive oil in a pot over high heat. Add the carrot and celery. Cook, stirring constantly, for 5 minutes. Add the onions and bay leaves. Cook, stirring constantly, until the onions become soft and clear, about 5 minutes. Add 1 1/2 teaspoons of salt, the white pepper, cayenne, thyme, basil, and garlic. Cook, stirring constantly, until the onions begin to brown, about 5 minutes. Add the crab stock and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until the vegetables are very tender, about 5 minutes. Remove the bay leaves and puree the vegetable/stock mixture. Set aside.

In a separate pot, heat 1 tablespoon of butter over medium-high heat. Add the corn kernels and season with 1/4 teaspoon of salt. Cook, stirring constantly, until the corn becomes tender, 4 to 5 minutes. Add the vegetable/stock puree and bring the mixture to a boil. Add the corn juice (optional). Reduce heat to low and simmer, stirring occasionally, for 10 minutes. Heat the remaining 1 tablespoon of butter in a skillet over medium-high heat. Add the green onions and cook for 5 seconds. Add the crabmeat and season with the remaining ½ teaspoon of salt. Cook, stirring constantly, just until the crabmeat is heated through. Be careful not to break up the lumps of crabmeat. Add the sautéed crabmeat to the broth and serve immediately.