Soups' on!

I love soup more and more every year! And this year Mark is joining in my obsession...yeah! We have been having soup for dinner at least 3 times a week lately, so far we've tried Chicken Cilantro Bisque (might sound weird but tastes amazing), Lobster Bisque, Chicken Pot Pie Soup, Zuppa Toscana (those familiar with the Olive Garden will know this soup is yummy!), Tortellini Soup, Finnish Kesakeitto (simple but tasty), Clam Chowder, Italian Wedding Soup, and the latest is Crab and Corn Chowder. Mark was skeptical about this one, but of course it turned out to be delicious. Here's a not so great picture of it.

And here's the recipe for those of you wanting to try it:

1/4 cup butter

1/2 cup chopped onion

3-5 chopped fresh garlic cloves
1/4 cup all-purpose flour
2 cups whole milk
2 cups half-and-half
1 3/4 cups whole kernel corn

1-2 potatoes, cooked and cubed
1 pound fresh crab meat (I used canned crabmeat)
1/2 teaspoon ground white pepper
1/2 teaspoon seasoning salt
1/4 cup chopped parsley

DIRECTIONS
In a heavy-bottomed pot, melt butter. Add onions and garlic, cook for a few minutes. Add flour, and stir gently until blended; do not burn or let it darken. Add milk gradually, stirring all the while, then add half and half, stirring gently while blending. Add corn and cook for a few minutes until tender.
Add potatoes, crabmeat, pepper, and salt, and simmer until very hot and small bubbles form around the edge; do not let boil. Adjust seasonings to taste. Garnish with sprinkles of chopped fresh parsley when serving and serve hot.

*As I was looking at the recipe I kind of followed I noticed that it called for 1 tablespoon of soy sauce that I forgot to add. That might be a nice addition to try if you're going to make this soup.

**The soup is pretty rich made with the whole milk and half and half, so I think next time I will replace the whole milk with 1% milk, and the half and half with evaporated milk.

Enjoy!