1/2 pint half and half
1/2 pint milk
1/2 C. flour
1/4 lb. butter
1 lb. lump crabmeat, or claw meat
1 lb. onions, chopped
2 lbs. squash, thinly sliced
1/4 C. crab base, or shrimp base
1 quart water
1 tsp. garlic powder
1 tsp. cayenne pepper
1/2 C. carrots, grated
1/4 C. chives, cut
2 tsp. salt
1/2 pint milk
1/2 C. flour
1/4 lb. butter
1 lb. lump crabmeat, or claw meat
1 lb. onions, chopped
2 lbs. squash, thinly sliced
1/4 C. crab base, or shrimp base
1 quart water
1 tsp. garlic powder
1 tsp. cayenne pepper
1/2 C. carrots, grated
1/4 C. chives, cut
2 tsp. salt
Thickener for soup:
In a medium sized mixing bowl, combine flour and small portions of milk until a smooth paste is formed. Add the remainder of the milk and the half and half and mix thoroughly. Set aside.
Soup:
Melt butter in a large stockpot. Add carrots, onions, and squash and cook until the squash begins to fall apart. Add garlic powder, cayenne pepper, salt, and crab base and mix thoroughly while simmering. Add the chives, crabmeat, and water and bring to a boil. Add the thickener for soup in small quantities. Continue stirring until the soup thickens. Reduce heat and simmer for 10 min, stirring occasionally.