3 cups whole fresh corn, removed from cobs (save cobs and add them to seafood stock)
1 pound jumbo lump crabmeat
1 cup butter
1 cup white onion, diced
1 cup celery, diced
½ cup red bell pepper, diced
¼ cup garlic, minced
1 cup flour
2½ quarts seafood stock (simmered in a pot with the corn cobs, scraps of onion, celery, green onion and parsley for 30 minutes)
1 pint heavy whipping cream
½ cup green onion, thinly sliced
½ cup parsley, chopped
Salt and white pepper, to taste
Melt the butter in a pan. Add the corn, onion, celery, bell pepper and garlic, and sauté until tender.
Whisk in the flour to make a white roux. Do not brown.
Strain the stock through a fine mesh strainer. Slowly add the stock to the roux, then reduce heat and let simmer for 30 minutes.
Add heavy cream, green onion and parsley.
Cook for 3 more minutes, then gently fold in crabmeat. Be careful to not break up the large chunks of crabmeat.
Season with salt and pepper to taste.