Crab, Corn And Basil Soup

1. 1

   Heat the oil over medium-high heat in a large, heavy stockpot. Add the onion, garlic, potato and bay leaf and saute 5 min or until the onion becomes transparent.

2. 2

   Add the corn, basil, chicken stock and white wine, and bring to a rolling boil. Cook for 10 min, stirring from time to time.

3. 3

   Add the crabmeat, heavy cream, salt and white pepper and continue cooking over high heat for an additional 10 min, stirring to prevent the soup from sticking to the pan.

4. 4

   Remove the pan from the heat, adjust seasoning to taste and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.