Ingredients

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 tablespoon vegetable oil
• 1 large onion , chopped
• 1 tablespoon minced garlic
• 1 large celery stalk , minced
• Cajun seasoning to taste
• 1 cup chicken broth
• 1.5 cups frozen corn kernels
• 1 bay leaf
• 2 cups milk
• 2 cups heavy cream
• 1 teaspoon liquid shrimp and crab boil seasoning
• 1 pound fresh lump crabmeat
• 0.25 cups chopped green onions
• 0.5 teaspoons Worcestershire sauce
• salt and black pepper to taste
• Additional chopped green onions

Instructions

1. 1 Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside.
2. 2 Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.

Nutrition per serving