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- 6 ears of fresh corn on the cob, peeled
- 1 1/2 quarts heavy cream
- 2 cups jumbo lump crabmeat
- 1/2 cup (1 stick) unsalted butter (no substitutes!)
- 1 1/2 cups finely chopped sweet onion
- 4 tablespoons flour
- 2 teaspoons (more or less to taste) freshly ground white pepper
- 1/2 cup thinly sliced green onions
- (Note there is no salt. That is because there is plenty in the Creole seasoning. If your seasoning does not contain salt, be sure to add some.)
View Full Recipe at A Couple in the Kitchen
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