This soup won't make you crab-y!

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Spicy and full of flavor, this recipe for crab soup is ideal any day.  Whether it is cold damp and or bright and balmy it makes a wonderful meal accompanied by fresh baked biscuits and a salad.  This soup won't make you crab-y!

• 1/2 cup unsalted butter              
• 1 onion, chopped
• 1 clove garlic, minced (optional)
• 1/4 cup corn starch
• 2 cups clam juice                   
• 2 cups chicken broth
• 1 (10 oz) package frozen white corn
• 2 cups heavy cream
• 1lb crabmeat, drained            
• 4 green onions, chopped
• 1/ 2 tbsp Fish Flavoring (a pinch more if you like it spicy)

Melt butter in a large saucepan over medium heat. Sauté onion and garlic until onion is tender. Whisk in corn starch, and cook 2 minutes. Stir in clam juice and chicken broth, and bring to a boil. Mix in corn, and season with fish flavoring. Reduce heat, and simmer 15 minutes. Stir in cream, crab meat, and green onions. Heat through, but do not boil once the cream has been added.  Serve with toasted biscuits.

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