Sweet Corn Soup With Crab

• 1/3 cup diced salt pork
• 2 tablespoons butter or margarine
• 1/4 cup white cornmeal
• 2 celery ribs, diced
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 jalapeno pepper, diced
• 3 cups fresh sweet corn kernels (about 6 ears)
• 4 3/4 cups chicken broth
• 2 corncobs
• 1 pound fresh lump crabmeat, drained
• 1 cup whipping cream
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• Garnish: fresh cilantro sprigs

1. Brown salt pork in a Dutch oven over medium heat; remove pork, and reserve for another use.
2. Add butter to pork drippings in Dutch oven over medium heat; whisk in cornmeal, and cook, whisking constantly, 1 minute. Add celery and next 4 ingredients; saute 2 minutes.
3. Add broth and corncobs. Bring to a boil; reduce heat, and simmer 30 minutes. Remove and discard corncobs. Stir in crabmeat and next 4 ingredients; cook until thoroughly heated. Garnish, if desired.
4. Prep: 25 min., Cook: 45 min.

salt pork, butter, white cornmeal, celery, onion, red bell pepper, pepper, fresh sweet corn kernels, chicken broth, corncobs, lump crabmeat, whipping cream, fresh cilantro, salt, ground white pepper, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/sweet-corn-soup-with-crab-1269348 (may not work)