One of the more popular classic Cajun soups made easy; this one will really “hit the spot”. This recipe is dedicated to Howard Menard.
Chop onions fine. Add butter and sauté until transparent.
Add soup, water, flour, and half and half. Chop corn in a blender and add to the mixture. Heat until hot.
Add crabmeat, salt, and pepper. Cook on low heat, about 10 minutes.
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