A classic cream based chowder soup with a mild cayenne pepper kick.  A variation of an Emeril classic.  Makes 6 servings.

Ingredients:

    3 tablespoons vegetable oil                                    
    3 tablespoons bleached all purpose flour                       
    1/2 cup minced yellow onions                                   
    1 cup corn kernels                                             
    2 tablespoons minced shallots                                  
    2 tablespoons minced celery                                    
    1 tablespoon minced garlic                                     
    1 teaspoon salt                                                
    1/4 teaspoon cayenne pepper                                    
    1 cup fish stock                                               
    2 bay leaves                                                   
    2 cups milk                                                    
    2 cups heavy cream                                             
    1 teaspoon seasoned salt                                       
    1/2 pound lump crabmeat                                        
    1/4 cup minced green onions                                    

Directions:

1.  Heat the oil in a large heavy pot over medium heat.  Add the flour a tablespoon at a time, stirring constantly until blended.  Continue stirring to make a light brown roux, 5 - 10 minutes.

2.  Add the onions, corn, shallots, celery, garlic, salt, and cayenne pepper and cook, stirring occasinally, until the onions soften, about 4 minutes.  Slowly stir in the stock.  Add the bay leaves and bring to a boil.  Add the milk, cream and the seasoned salt.  Reduce the heat to medium low, simmer uncovered.

3.  Stir in the crab meat and green onions and simmer for five minutes.  Remove and discared the bay leaves.