Recipe for Sweet Corn Soup with Crab 
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Yield:
1
Ingredients:
Amount Ingredient
1/3 cup diced salt pork
2 tbl butter or margarine
1/4 cup white cornmeal
2 x celery ribs diced
1 med onion diced
1 x red bell pepper diced
1 x jalapeno pepper diced
3 cup fresh sweet corn kernels
(from about 6 ears)
3/4 cup chicken broth
2 x corncobs
1 lb fresh lump crabmeat drained
1 cup whipping cream
1/4 cup chopped fresh cilantro
1/2 tsp salt
1/4 tsp freshly-ground white pepper
Instructions:
Instructions: Brown salt pork in a Dutch oven over medium heat; remove pork, and reserve for another use.

Add butter to pork drippings in Dutch oven over medium heat; whisk in cornmeal, and cook, whisking constantly, 1 minute. Add celery and next 4 ingredients; saute 2 minutes.

Add broth and corncobs. Bring to a boil; reduce heat, and simmer 30 minutes. Remove and discard corncobs. Stir in crabmeat and next 4 ingredients; cook until thoroughly heated. Garnish, if desired.

This recipe yields 10 1/2 cups.

Comments: Tom Noelke, chef/owner of Gulf Coast Grill in Macon, Georgia, simmers corncobs with chicken broth for a wonderful depth of flavor.

Yield: 10 1/2 cups

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