1/4 cup butter
4 ears corn, kernels cut from cob
3/4 cup onion, chopped
3/4 cup heavy cream
3/4 cup milk
16 ounces fresh lump crabmeat
3 (14 ounce) cans chicken broth
Salt and pepper to taste
2 tablespoons all-purpose flour
3 cloves garlic
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon Cajun seasoning
Heat butter in a large pot over medium heat. Stir in onion; cook until soft and translucent. Pour in chicken broth, and bring to a boil. Stir in garlic, bay leaves, cayenne pepper, Cajun seasoning, salt, and pepper. Stir corn into boiling broth.
Simmer about 10 minutes. Reduce heat to medium low.
Remove 1 cup of soup, and set aside to cool slightly. Then pour into a food processor or blender. Add cream. Puree for 30 to 45 seconds, and set aside. In a small bowl, stir together flour and milk. Slowly stir into simmering soup.
Stirring constantly, simmer for 1 to 2 minutes. Then stir in pureed mixture. Reduce heat to low, stir in crab meat, and cook until warm, about 15 minutes.
Tips: You can use canned crab meat without much flavor difference (and it's cheaper and already shredded). The soup is good if you leave it chunky instead of pureeing it. A bit of shredded cheese on top is also a nice touch.