A Nell's Restaurant Recipe

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Serves Eight

6 cups white corn cut from the cob
1 cup chopped onion
2 Tbl butter
3 1/2 cups chicken stock
3/4 cup heavy cream
1 tsp chopped shallots
1 tsp lemon juice
8 ounces Dungeness crabmeat
2 tsp. chopped dill
salt and pepper

In stockpot over medium heat melt butter and add onion. Cook for about five minutes until onions are translucent. Then add stock and 1/2 cup cream and bring to a boil. Once boiling add corn, salt and pepper, bring back to a boil and cook just three minutes.

Let cool slightly and puree in a blender. Then strain through a medium meshed strainer, working soup with a spatula to push through strainer. You want to remove the coarse pieces of corn but be left with a creamy soup. Check seasoning for salt and pepper. If soup is too thick additional stock can be added.

When ready to serve, reheat soup. In a small saucepan heat 1/4 cup cream with shallots, salt and pepper. When this has boiled reduce heat to low, add crab and lemon juice. Stir just till crab is warm and add dill.

Ladle soup into eight bowls and place a spoonful of crab in the center of each and serve.