1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon cooking oil
1 (14 1/2 ounce) can chicken broth
1 cup whipping cream
1⁄8 - 1⁄4 teaspoon salt
1⁄8 teaspoon white pepper
1 medium potato, peeled and finely chopped (1 cup)
1⁄4 1/4 cup yellow sweet peppers or 1/4 cup green sweet pepper
6 ounces crabmeat, fresh,frozen or canned
In a 2 qt saucepan, cook half of the whole kernel corn, the onion and garlic in hot cooking oil till onion is tender, not brown. Carefully add chicken broth. Bring to boiling; reduce heat. Simmer, uncovered for 10 minutes. Stir in whipping cream, salt, and white pepper. Simmer, uncovered, for 10 min or until slightly thickened. Watch carefully because it may foam and rise in pan. Remove from heat; cool slightly. Pour the cooled mixture into a blender container. Cover and blend until smooth. Return to same sauce pan. Keep warm. Meanwhile, in a small covered saucepan cook remaining corn and potato in boiling, salted water for two minutes. Add chopped sweet pepper. Cover and cook about 1 minute or til tender. Drain. Stir the drained vegetables into the soup. Add the fresh or frozen crab meat; heat through. If desired, garnish with parsley and red pepper strips.