½ c. yellow onion

2 ½ c. roasted corn

2-3 clove garlic

½ c. white wine

2 c. chicken stock

2 c. heavy cream

3 basil leaves

Salt and pepper

 

1 tb butter

2 oz crab or lobster

¼ cup roasted corn kernels

 

 

Sauté onions and garlic until translucent, add corn. Deglaze with white wine, add chicken stock and cream. Simmer on stove for 30 min, add basil and season with salt and pepper. Blend until smooth.

 

For the crab mix we are going to heat the butter in a small sauté pan. Warm the crab and corn, garnish the soup with it.