Corn and Crab Soup
|Flour||1⁄3 Cup (5.33 tbs)|
|Milk||2 Cup (32 tbs)|
|Cold water||2 Cup (32 tbs)|
|Canned crab meat||6 Ounce (1 can)|
|Canned whole kernel corn||12 Ounce (1 can)|
|White pepper||1⁄8 Teaspoon|
|Light cream||1⁄4 Cup (4 tbs)|
Microwave butter 30 seconds on high to melt.
Stir in flour.
Gradually stir in milk and water.
Microwave 5 minutes until thick, stirring every minute.
Drain crab and corn.
Remove cartilage from crab.
Break crab into small pieces and add with corn, salt and pepper.
Cover and microwave on medium speed 5 minutes, stirring after 2 1/2 minutes.
Remove from oven and stir in cream.