This is really good stuff and very easy to make!  Many people think Cajun means spicy, but this is not spicy at all.

1½ cups	whole corn kernels
1½ lbs	shrimp (peeled & headed)
½ lb	lump crab meat (picked thoroughly)
½ stick	butter
½ cup	chopped onions
¼ cup	chopped celery
¼ cup	flour
1 quart	shrimp stock or water
½ cup	half & half
¼ cup	sliced green onions
¼ cup	chopped parsley
2 tsp	salt (It’s a lot but this is a big pot of soup)
¾ tsp	pepper or to taste
1½ tsp	granulated garlic
1 tsp	ground thyme
1½ tsp	ground coriander (freshly ground is best)
	cooked rice

In a large (1 gallon or bigger) stockpot, melt the butter over medium high heat. Add the onions and celery. Saute until the onions are clear.

Using a wire whisk, add the flour and whisk constantly until you make a blond roux. It should be a very light brown when you are done.

Add the stock or water ½ cup at a time, and stir well with each ½ cup.  The ½ cup at a time part is VERY important. Don't dump all of the stock or water in at one time or you will have stock and a big glop of roux that will not mix together well. Add the salt, pepper, granulated garlic, thyme, and coriander.  Add the corn, bring to a low boil, reduce to a simmer, and simmer uncovered, for 15 minutes, stirring occasionally.

Now add the shrimp, crab, half & half, green onions, parsley (and, if you are using it, fresh corn) and simmer five more minutes. Serve over rice in soup bowls.

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