Velvety Crab and Corn Soup

FEATURED PRODUCT: PLATINUM 2 or 4 quart sauce pan

Recipe courtesy of “The Greek Gourmet” Arthur Nahatis

Ingredients:

1 package Knorr Cream of leek soup
1 1/2 cups milk
1/2 cup chicken broth
1 - 7 oz can white corn (use liquid, as well)
2 oz. grated Pepper Jack cheese
1/4 cup dry sherry
1/2 lb Jumbo lump crab
1/2 tsp. chili oil
chopped fresh chives white pepper
(optional-1/8 cup heavy cream)

Directions:

In 2 qt saucepan (or 4 qt if doubling recipe) Combine soup mix, milk and chicken stock and heat over medium to blend. Add corn (including liquid), increase heat to med-hi, stirring constantly until soup thickens. Add grated cheese, stirring to melt, then add sherry and chili oil, blend well. Place equal portions of crab into each empty bowl and ladle soup into each bowl and garnish liberally with chopped chives, “dust” with white pepper.

GUARANTEED TO BE ONE OF THE RICHEST, MOST TASTEFUL SOUPS THAT YOU’LL EVER ENJOY.

Bon Appétit!