Ingredients

1 cup onion, minced

1 cup carrot, minced

2 (10 1/2 ounce) cans chicken broth (or 1 can chicken, 8 oz clam)

4 tablespoons flour

6 tablespoons butter

1 cup heavy cream

1/2 cup cooking sherry

1 tablespoon lemon juice

1 teaspoon Worcestershire sauce

1/2 teaspoon cayenne pepper

fresh chives, minced

salt

12 oz crab meat

additions

cheese

sprinkle of old bay

sprinkle of celery salt

Preparation

  1. Saute onion and carrot in 2 tablespoons butter until soft. Set aside.

  2. In 4 quart saucepan, melt 4 tablespoons butter and add flour, whisking constantly over medium heat until roux becomes light brown (about 5 minutes). DO NOT BURN!

  3. Slowly add chicken broth, whisking constantly to ensure mixture stays smooth.

  4. Add onions and carrots, cover, and simmer for 1/2 hour.

  5. Add cream, sherry, lemon juice, Worcestershire sauce, cayenne pepper, salt, and lobster or crab and simmer an additional 5 to 10 minutes.

  6. Garnish with fresh minced chives if desired.