2 c. celery (optional)
2 c. chopped onion
1/2 c. chopped carrots
4 c. chicken broth
2 med. cans creamed corn
2 c. heavy cream
Salt and white pepper
Dash of Tabasco
1 lb. lump crab meat
Butter and parsley for garnish

Cook celery, onion, and carrots in chicken broth and let cool. Puree in blender and strain into soup pot. Puree corn in blender and strain into soup pot. Add cream and bring to a simmer. Add salt and pepper and other seasonings. Simmer until heated well; take off heat.

When ready to serve, add crab meat. Spoon into bowls and garnish with butter and chopped parsley.