Homemade Crab Soup-No Heavy Cream Or Cream Of Soups!

• 1/4 cup light butter (such as Promise brand)
• 1 large yellow onion, diced
• 2 garlic cloves, minced
• 3 tablespoons flour
• 2 cups clam juice
• 2 cups reduced-sodium chicken broth
• 10 ounces white corn, frozen
• 1 tablespoon reduced-sodium Old Bay Seasoning
• 1 bay leaf
• 3 cups crabmeat (picked through to remove any shells)
• 1 cup skim milk
• 1 (8 ounce) package neufchatel cheese, cubed (1/3 less fat cream cheese)
• salt and pepper, to taste

1. Melt the butter in a pot over medium heat. Add the onions and cook until tender and translucent. Add the garlic and cook 1 minute more.
2. Add the flour to the pot, stirring to mix well and cooking for 3 to 4 more minutes.
3. Whisk in the clam juice and chicken broth. Bring them to a boil.
4. Once boiling, add in the corn, old bay, and bay leaf. Reduce the heat and simmer for about 15-20 minutes, uncovered.
5. Gently stir in the milk, cubed cream cheese, crab meat, and any necessary salt/pepper.
6. Cook, stirring occasionally, until the cream cheese is melted and the soup is heated through. Remove the bay leaf, grab some saltines or oyster crackers, and enjoy!
7. **Some helpful hints: The clam juice is found in a bottle in my grocery store, not in a can. Also, the frozen corn doesn't need to be thawed before adding to the soup, and canned corn can be substituted. Finally, 1/3 less fat cream cheese is sometimes called "Neufchatel" cheese.

light butter, yellow onion, garlic, flour, clam juice, chicken broth, white corn, bay leaf, crabmeat, milk, cheese, salt

Taken from www.food.com/recipe/homemade-crab-soup-no-heavy-cream-or-cream-of-soups-437895 (may not work)