Ingredients

2 tablespoons unsalted butter

1-1/2 cup chopped onion

1/2 cup chopped green bell pepper

1/2 cup chopped celery

1/2 cup chopped red bell pepper

2 tablespoon minced garlic

4 cups seafood broth

1 cup dry white wine

3/4 teaspoon dried thyme

1 cup blond roux (1/2 cup vegetable oil and 1/2 cup flour)

3 1/2 cups heavy whipping cream

1 cup cooked corn

1 teaspoon salt

1 teaspoon hot sauce

1 pound lump crabmeat

2 tablespoons dry sherry

1 tablespoon chopped parsley

Preparation

  1. Heat the butter over a low to medium heat in a 4-quart saucepan.

  2. Add onion, green bell pepper, celery, red pepper and garlic and cook for 5 minutes.

  3. Add seafood broth, white wine and thyme. Bring to boil.

  4. In a small bowl make blond roux by combining oil and flour and stirring until a smooth paste is formed.

  5. Whip in roux until mixture begins to thicken. Whip in cream, reduce heat to a simmer and continue to cook until cream is blended in and beginning to thicken.

  6. Add salt, hot sauce and corn. Simmer 5 minutes.

  7. Very carefully in order to not break up lumps, stir in lump crabmeat, parsley and dry sherry. Simmer 1 hour on low being careful not to break the mixture. .