Fresh Corn And Crab Soup

• 2 c. fresh corn, cut from cob (5 to 6 ears)
• 3 3/4 c. ready to serve, no salt chicken broth
• vegetable cooking spray
• 1 Tbsp. vegetable oil
• 1 c. chopped onion
• 3 cloves garlic, minced
• 3 3/4 c. 2% low-fat milk, divided
• 1/3 tsp. freshly ground pepper
• 1/4 tsp. salt
• 1/2 tsp. hot sauce
• 1/2 c. all-purpose flour
• 1 lb. fresh crabmeat, drained
• paprika, for garnish if desired

1. Combine corn and chicken broth in large saucepan.
2. Bring to boil over medium high heat, stirring frequently.
3. Reduce heat; simmer mixture for 20 minutes.
4. Coat small skillet with spray oil; add oil and heat.
5. Add onion and garlic.
6. Cook, stirring constantly, until tender.
7. Add onion mix, 3 1/4 cup milk and next three ingredients to corn mixture.
8. Bring to a boil.
9. Combine flour and remaining 1/2 cup milk, stirring with wire whisk until smooth. Add to corn mix and cook, stirring frequently over medium heat until thickened and bubbly.
10. Stir in crabmeat and garnish if desired.
11. Yields 9 cups, 1/2 cup serving.

fresh corn, ready, vegetable cooking spray, vegetable oil, onion, garlic, milk, freshly ground pepper, salt, hot sauce, allpurpose, fresh crabmeat, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=364592 (may not work)