INGREDIENTS

2 Tbsp butter

1 cup finely chopped onion

1/3 cup chopped red bell pepper 

1 garlic clove, minced

2 Tbsp all-purpose flour

3 cups chicken broth

4 cups fresh corn kernels

¾ tsp salt

¼ tsp ground red or white pepper

½ cup milk

½ cup half & half

8 oz lump crabmeat

3 green onions, cut into ¼-inch slices

3 Tbsp chopped fresh basil leaves

½ cup diced tomatoes for garnish

Preparation Serves 8

Melt butter in a large saucepan over medium-high heat. Add onion and bell pepper; sauté 3 minutes. Add garlic; sauté 30 seconds.

Add flour and cook another 3 to 5 minutes.  Stir in broth, corn, salt and pepper; bring to a simmer. Cook 10 minutes, stirring frequently (do not boil). Place half of corn mixture in a blender and process until smooth. Pour puréed corn mixture into a large bowl. Repeat procedure with remaining corn mixture.

Stir in milk and half & half and return soup to a simmer (do not boil); stir well. Ladle 2/3 cup soup into each of 8 bowls; top each serving with 3 tablespoons crab, 1 tablespoon chopped scallions and about 1 teaspoon basil. Garnish with diced tomatoes.