LEAH CHASE'S CORN AND CRAB SOUP

3 cups fresh corn kernels, divided use
1/4 cup (1/2 stick) butter
3 tablespoons all-purpose flour
1 medium onion, chopped
1 rib celery, chopped
1 small green bell pepper, chopped
2 cups water
3 cups milk
1 teaspoon salt
1 teaspoon Lawry's Seasoned Salt
1/2 teaspoon cayenne pepper
1 pound lump crabmeat, picked over for cartilage and bits of shell
garlic bread rounds or crackers (for serving)

Place 1 1/2 cups of the corn in a food processor, chop fine and set aside.

In a 2-quart saucepan, heat the butter. Add flour to make a roux, stirring well, but do not brown the flour.

Add the onion, celery and green pepper, stir and cook until the onion is transparent.

Add the water, stirring with a wire whisk, making sure there are no lumps. Bring to a boil. Add the chopped corn, stir well and reduce the heat. Slowly add the milk and stir in the whole kernels of corn. Add the salt, seasoned salt and pepper. Let simmer for 10 minutes.

Add the crabmeat and cook for 5 minutes longer on low hat.

Serve with garlic bread rounds or crackers.

Makes 10 or 12 servings
Source: A Taste of Heritage: The New African-American Cuisine by Chef Joe Randall and Toni Tipton-Martin