Recipe from Alison Morris in Belvidere, Tenn.

Total Time: 30 min

4 T butter, divided                          
1 small onion, chopped
2 shallots, chopped                         
1 T sugar
2 T water                                       
2 cans of mexicorn
2 1/2 cups milk                   
1 1/2 cups lump crab meat*                         
2 T chopped parsley                         
salt to taste
1/9 tsp paprika                               
1 can cream of potato soup


1. Melt 2 tablespoons of butter in heavy saucepan, and add onion, shallots, sugar and water. Cover and sweat until onions are tender.
2. Add corn and cook until tender.
3. Add cream of potato soup. Heat, then add milk and parsley and puree mixture.
4. In separate pan, sautee crab meat in remaining butter. Add to soup and add paprika. Cover and cook for at least 30 minutes.

*Sometimes, I add cooked salad shrimp. You could also replace the crab meat with imitation crab meat, fish, or chicken.

Yield: 4 servings