2008 Nov/Dec


  • 2 onions, chopped
  • 1 T. butter
  • 2 c. fresh or frozen corn
  • 3 potatoes, peeled and cubed
  • 1 c. white wine
  • 5 c. chicken stock
  • Salt and pepper
  • ½ t. toasted sesame seed oil
  • 1 lb fresh crabmeat
  • 3 green onions, thinly-sliced


Sauté onions in butter for 5 to 8 minutes, then add the corn, potatoes and wine. Let the wine reduce until there is almost nothing left of the liquid. Add the stock and a little salt and pepper and let simmer for 20 to 25 minutes. Purée half the soup then add it back into the pot. Thin with more chicken stock or water if the soup is too thick. Add the sesame seed oil and simmer for 2 minutes. Just before serving, add the crabmeat and the green onions; heat through and serve.