5 cans cream of celery soup
1 qt half-n-half
1 stick salted butter
4 ears of sweet corn, grilled
1 lb jumbo crab claw meat, picked
4 tsp liquid crab boil
Black pepper to taste
Cayenne pepper to taste
Instructions
Grill the corn either outside or in a cast iron skillet in a hot oven. Let cool. Melt butter in a dutch oven. Add soup and half-n-half. Stir until smooth. Cut the corn off the cobs and add. Stir in picked crab meat, crab boil and peppers. Simmer on low for an hour or so, stirring often so it doesn’t burn on the bottom.