Corn and Crab Soup

Ingredients:
1 lb white crab meat
1 chopped sweet onion
2 cups of chopped green onions
1 can of diced tomatoes and chiles
1 can of whole corn
1 can of cream corn
1 pint of half and half
1/2 cup of grated parmesan cheese
1 head of chopped garlic
1 cup of broth
3/4 cup of white wine
1/2 stick of butter
olive oil
1 tbsp of liquid crab boil
creole seasoning to taste

Instructions:
1.  Saute onions in olive oil until soft.

2.  Add diced tomatoes and chiles, garlic, butter, wine, and liquid crab boil and cook on medium heat for 3 minutes.

3.  Add corn, crab meat and broth and cook for another 3 minutes on high heat.

4.  Reduce heat and slowly mix in half and half and parmesan cheese. Do not bring to a boil.

5. Cook on low heat for 10 minutes.

**Every time I make this soup, I consider adding chopped artichoke hearts, so feel free to add those to the recipe.