DOS ANGELES RANCH
CRAB AND CORN SOUP

4 ears corn

2 tablespoons butter

1 cup diced white onions

1 cup diced celery

1 bay leaf

1/2 teaspoon thyme

1/2 teaspoon basil

1/2 cup flour

1 cup chicken stock

2 1/2 cups heavy whipping cream

Salt and pepper to taste

1/2 pound crabmeat

Heat the grill to medium-high. Peel the husks back on the corn, remove the silk, and cover the cobs with the husks. Grill the ears of corn for 15 to 20 minutes and then remove them from the heat.

In a medium pot melt the butter. Add the onions, celery, bay leaf, thyme, and basil and sauté for 4 minutes. Cut the corn off the cob, and add the corn kernels to the pot. Let cook for 3 minutes. Add the flour and chicken stock, stirring to remove any lumps, and cook for 4 minutes. Add the cream, salt, and pepper, stirring thoroughly. Simmer on medium to low heat for about 5 minutes. Stir in the crabmeat and heat thoroughly.

Garnish appropriately.

Makes 6 servings.