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1 1/2 T unsalted butter
6 scallions
2 ribs celery
2 cups frozen corn kernels ( about one 10-ounce package) or 3 large ears of fresh corn
4 cups milk
1/2 cup jarred roasted red peppers or whole pimientos
1/2 pound jumbo lump crab meat
8 sprigs Italian parsley
1/3 cup dry sherry
Salt and fresh pepper to taste

Put butter in a deep, heavy skillet over medium-high heat. Trim scallions and celery and cut each crosswise into 4 pieces. Put in food processor and pulse until just chopped. Add to skillet, raise the heat to high, stir, and cook for 2 minutes or until barely softened.
If using frozen corn, empty box into colander and let hot tap water run over the corn for 1 or 2 minutes, until defrosted. If using fresh corn, husk corn and cut off kernels.
Add corn to skillet and stir. Add the milk. Chop the roasted peppers and add to skillet. Stir, cover and bring to just a boil, then reduce heat and simmer, stirring several times. Add the crab and stir.
Chop the parsley and add to skillet along with the sherry, salt and pepper to taste. Cook for 3 or 4 minutes. Taste, adjust seasonings and serve.

Makes 4 servings
Keywords: soups   Category: Soups/Stews    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: January 30, 2009 by deebeeeff
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