Serves 4 - 6
25 mL Vegetable oil
95g Onions, medium dice
1 clove Garlic, chopped
875 mL Mild Fish stock or chicken stock
60 mL Dry white Wine
250g Small Red Potatoes, medium dice
1 bay leaf
250g Corn kernels, fresh or frozen
about 6 Fresh Basil leaves, shredded
125 mL Milk, hot
65 mL Heavy cream, hot (or half and half cream)
to taste Salt and White Pepper
-Heat the oil in a heavy soup pot over moderate heat.
-Add the onions and the garlic.
-Cook over moderate heat until nearly tender. Do not brown.
-Add the flour, Stir into the oil to make a roux. Cook the roux slowly for 3 - 4 minutes, but do not let brown.
-Using a wire whip, slowly stir in the stock. Bring to a boil, stirring to make sure liquid is smooth. Add the wine.
-Add the potatoes and bay leaf. Simmer until the potatoes are tender.
-Add the corn kernels and shredded basil. Return the soup to a simmer.
-Add the crabmeat.
-Stir in the hot milk and cream.
-Season to taste with salt and pepper.