Corn and Crab Chowder Soup

Yeild: 6 lit

Ingredients:

• 100 ml vegetable oil
• 350 gm onion, medium dice
• 2 cloves garlic, chopped
• 100 gm flour
• 3.5 lit  Fish Stock or Fumet or Chicken Stock
• 250 ml dry white wine
• 900 gm potatoes, medium dice
• 2 no bay leaf leaves
• 900 gm fresh or frozen corn kernels
• 120 gm fresh basil, shredded
• 900 gm crabmeat
• 500 ml hot milk
• 250 ml hot heavy cream
• to taste salt
• to taste ground white pepper

Procedure:

1. Heat oil in a soup pot over moderate heat.
2. Add onions and garlic.
3. Cook over moderate heat until nearly tender ... Do not brown.
4. Add flour... Stir into the fat to make a roux ... Cook the roux slowly for 4 or 5 minutes ...  do not brown.
5. Use a wire whip ... slowly stir in the stock ... Bring to a boil... till smooth ... Add wine.
6. Add potatoes and bay leaves ... Simmer until potatoes are tender.
7.  Add corn kernels and shredded basil ... Return soup to a simmer.
8. Add crabmeat.
9. Stir in hot milk and cream.
10. Season to taste with salt and pepper.

NOTE

For color, use red-skinned potatoes unpeel

VARIATION

For a thicker soup is desired, increase flour to 125 g and oil to 125 ml