Corn and Crab Soup

Serves 4
 
1 tablespoons butter or margarine
2 Tbsp cornmeal
1/2 medium onion, diced
1/2 red bell pepper, diced
1 jalapeno, diced (include seeds for more spice)
3 ears fresh sweet corn kernels
2 1/4 cups chicken broth
2 corncobs (use the ones you just cut the corn off of!)
1/2 pound fresh lump crabmeat, drained
1/2 cup whipping cream
1 tsp old bay seasoning
1/4 tsp salt
1/4 tsp ground white pepper
 
Melt butter in Dutch oven over medium heat; whisk in cornmeal, and cook, whisking constantly, 1 minute. Add onion, bell pepper, jalapeno and sweet corn kernels, and saute for two minutes. Add the broth and corncobs. Bring to a boil; reduce heat, and simmer for 30 minutes. Remove and discard corncobs. Stir in crabmeat, whipping cream, old bay, salt and pepper. Cook until thoroughly heated, about 5 more minutes. Serve with warm crusty baguette for dipping!
 
(My other thought was to use chipotle peppers instead of jalapeno...I think it might be interesting. If someone tries it, let me know how it tastes!)