1 yellow onion, diced
2 stalks celery, diced
4 ounces (1 stick) butter
¾ cup flour
10 slices bacon, soft cooked and chopped
5 medium potatoes, peeled, diced and par-boiled for about 5 minutes
¼ cup chopped fresh parsley
¼ teaspoon paprika
⅛ teaspoon garlic salt
⅛ teaspoon celery salt
⅛ teaspoon white pepper
1 teaspoon seafood seasoning
Salt and freshly ground black pepper
1 quart Longmont Dairy Farm milk
1 pint Longmont Dairy Farm whipping cream
1¼ cup frozen corn
1 pound Maryland blue crabmeat (imitation crabmeat may be substituted) (imitation crabmeat may be substituted)
In medium soup pot, sauté the onion and celery on medium heat, with butter, until translucent, about two minutes. Turn heat to low, add flour, and mix well until pasty. Using a whisk, stirring slowly, add soft cooked bacon, diced cooked potatoes, parsley, paprika, garlic salt, celery salt, white pepper, seafood seasoning, and salt and pepper, to taste. Mix, and then slowly add the milk and cream, stirring constantly. Add the corn, and finally, gently fold in the crabmeat. Stir slowly. Serve hot.
From www.foodnetwork.com
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