Creamy Corn Crab Soup

• 1 medium onion, chopped
• 2 tablespoons butter
• 3 cups chicken broth
• 3 cups frozen corn
• 3 medium potatoes, peeled and diced
• 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
• 1 cup whole milk
• 1/4 teaspoon pepper, plus more for optional topping
• Minced chives and crushed red pepper flakes, optional

1. In a large saucepan, saute onion in butter until tender. Add the broth, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat; cool slightly.
2. In a blender, puree half of the corn mixture. Return to pan. Stir in the crab, milk and pepper; cook over low heat until heated through (do not boil). If desired, top with fresh cracked pepper, chives and crushed red pepper flakes.

onion, butter, chicken broth, frozen corn, potatoes, crabmeat, milk, pepper, chives

Taken from www.tasteofhome.com/recipes/creamy-corn-crab-soup/ (may not work)