Low Country Cream Of Crab And Squash Soup

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 1/2 cup butter
• 1 carrot, grated
• 2 small onions, minced
• 1 garlic clove, minced (or 1 teaspoon garlic powder)
• 1/2 teaspoon red pepper flakes
• 2 lbs squash, grated
• 1/4 cup crab base (or shrimp base or lobster base)
• 1 quart water
• 1 lb crabmeat
• 1/2 cup flour
• 1 cup milk
• 1 cup half-and-half
• salt
• chives, for garnish

Recipe

• 1 melt the butter in a 1-gallon pot and saute the carrots, onions and garlic until onion is transparent.
• 2 add the pepper flakes and squash and cook until squash is tender.
• 3 add the crab base and water and mix well.
• 4 heat to a simmer then add the crab meat.
• 5 heat through and taste the soup. add more water if it seems to strong or salty (since soup bases vary in strength).
• 6 whisk together the flour and a little of the milk to make a paste.
• 7 whisk in the remaining flour and half-and-half. add the mixture to the soup.
• 8 cook, stirring, until the soup thickens, but try not to let it boil.
• 9 add salt to taste, if needed.
• 10 garnish with chives to serve.