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1. Add 2 cups unsalted butter to medium saucepan. Melt over low heat.
2. Add flour and cook over low heat about 5 minutes. Stir constantly. Remove from heat.
3. Add remaining butter to stockpot and melt over medium heat.
4. Sauté onion, bell pepper, celery, and garlic, until onion is tender.
5. Stir in shrimp or crab stock, dry white wine, and fresh thyme.
6. Bring to a gentle boil.
7. Stir in roux, and stir until thickened.
8. Reduce heat to low. Stir in heavy cream. Continue stirring.
9. Stir in seasoned salt, Tabasco, cream style corn, and whole kernel corn.
10. Simmer until cooked through.
11. Gently fold in crabmeat, fresh parsley, and sliced green onion.
12. Simmer until heated through. Serve hot.
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