Corn And Crab Chowder

• 1/2 cup olive oil
• 1 1/2 cups sweet onion medium dice
• 2 garlic cloves minced
• 1/2 cup flour
• 3 1/2 quarts fish stock mild, i bough fish stock from the store and then used a little bit of chicken stock as well
• 1 cup dry white wine
• 2 pounds yukon gold potatoes diced
• 2 bay leaves
• 2 pounds fresh corn kernals
• 1/2 cup fresh basil shredded
• 2 pounds crab meat
• 1 pint milk
• 1 cup heavy cream
• 1/2 teaspoon cayenne pepper
• salt
• pepper

1. heat the oil in a stock pot over medium-high heat. add the onions and garlic and saute until soft, but not browned. add in the flour. allow the roux to cook for about 5 minutes over low heat (do not let it burn), then slowly add in the stock, using a whisk to mix it in thoroughly so you don't leave any clumps of flour left behind.
2. add in the wine, potatoes, and bay leaf and bring the liquid to a boil. simmer unti the potatoes are soft. add the corn and shredded basil and return the soup to a simmer. once simmering, add the crabmeat and stir in the hot milk and heavy cream. stir to mix thoroughly then add cayenne and season with salt and pepper to taste. when the soup is ready, remove the bay leaf and serve.

olive oil, sweet onion, garlic, flour, fish stock, white wine, gold potatoes, bay leaves, corn kernals, fresh basil, crab meat, milk, heavy cream, cayenne pepper, salt, pepper

Taken from www.yummly.com/recipe/Corn-And-Crab-Chowder-1651570 (may not work)