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.