This hearty soup is flavored with sherry and is topped with lumps of crab meat.
1/4 cup olive oil
2 cups finely chopped onion
1 1/2 cups finely chopped celery
4 teaspoons minced garlic
6 tablespoons all-purpose flour
6 cups chicken broth
6 tablespoons dry sherry
8 cups frozen yellow cream-style corn
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup heavy cream
Garnish: jumbo lump crabmeat, chopped fresh parsley
• In a Dutch oven over medium-high heat, heat olive oil. Sauté onion and celery 4 to 5 minutes, or until tender. Add garlic, and sauté 1 to 2 minutes. Add flour, and cook 3 minutes, stirring constantly.
• Whisking constantly, gradually add chicken broth. Bring to a boil. Add sherry, and cook 5 minutes. Reduce heat to medium-low. Add corn, salt, and pepper.
• Puree in batches in container of blender. Return to heat, and add cream; simmer 1 minute. Garnish with crabmeat and parsley, if desired.