By Chef DeeDee, EM Cooking Contributor, DEElicious Southern Cuisine & Catering
From the cookbook “Secrets of a Grocery Store Chef”
¼ Cup of butter
¾ cup chopped onion
1 ½ tablespoon minced garlic
2 bay leaves
3 cans chicken broth
4 ears corn, kernels cut from cob
Salt & Pepper
3 teaspoons flour
4 teaspoons cornstarch
16 ounces fresh lump crabmeat
½ cup heavy whipping crean
Copyright 2014 DEElicious Southern Cuisine Fine Catering
-Melt butter in a pot.
-sauté onion, garlic and bay leaves in the butter
-Pour chicken broth into the sautéed mixture and let cook on medium heat for 10 minutes until it comes to a boil.
-Add corn to boiling mixture and stir.
-Season with Cajun and Blackened seasoning and Salt & Pepper to taste.
-In a separate bowl whisk together milk, flour and corn starch.
-Spray a separate small pan with non-stick spray and sauté crabmeat
-Season crabmeat with cajun and blackened seasoning and let cook for about a minute.
-Add heavy whipping cream to corn mixture along with the milk, flour & cornstarch mixture.
-Add sautéed crab meat and stir together.
-Let cook for 10-15 minutes and serve
About Chef DeeDee
Chef DeeDee is owner of DEElicious Southern Cuisine & Catering, a family-owned catering establishment with over 20 years of food service experience. Chef DeeDee has a life-long passion for great food. She is a professional caterer, personal chef and hosts her own cooking show on UNation.com. For more information, visit SouthernCookingGirl.com.