Creole crab and corn soup

Ingredients

Stock :

• 1 Large White onions, coarse chunked
• 1 Large Carrot, chunked
• 2 Ribs Celery, chunked
• 1 Bunch Leeks, chunked
• 1 Bulb Fennel, chunked
• 4 Cloves Garlic, whole
• 4 Each Corn husks and cobs
• 1 teaspoon Black peppercorns
• 2 Each Bay leaves
• 1 Sprig Thyme, fresh
• 3 Quarts Oyster liquor, seafood stock, or clam juice
• 2 Libras. Gumbo crabs, cleaned and dressed ( or shrimp shells)

Soup :

• 2 tablepsoons Butter, melted
• 8 Cups Trinity (onions, celery, bell pepper) chopped
• 4 Ears Corn, kernels cleaned from cobs
• 1 Quart Heavy cream
• ¾ Libra. Blond roux
• 2 Libras. Lump crab meat
• 1 tablepsoon Worcestershire sauce
• ½ tablepsoon Crystal hot sauce
• To taste Salt and white pepper

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Preparation

• Stock: Bring all the ingredients to a boil except the crabs or shrimp shells, and then reduce heat to a simmer for two hours.
• Then add the gumbo crabs or shrimp shells and simmer for another 30 minutes. Strain the stock and reserve liquid allowing it to cool. Discard the solid ingredients.
• In a large stock pot melt the butter and then sweat the trinity and corn until soft. Add the stock and bring to boil, and then reduce heat to a simmer for 20 minutes.
• Skim any scum from the top of the liquid. Whisk in the blond roux and continue to simmer 30 minutes or until thick.
• Add the heavy cream and bring back to a simmer, allow to simmer another 10 minutes to heat through.
• Fold in the lump crab meat, and then add the Worcestershire sauce, Crystal hot sauce, and the salt and white pepper to taste.
• To Serve: Ladle an 8 ounce portion in each bowl and garnish with fresh chopped parsley.