From the Kitchen of:  Pepper
Source:  Sun Herald Newspaper

 

2	tbsp.	olive oil
2	stalks	celery
2	tbsp.	chopped parsley
1/2	cup	diced carrots
1/2	cup	onion, peeled/sliced
1	cup	corn
4	cups	fish stock or clam broth or chicken broth
2		whole cloves
1		whole bay leaf
6		peppercorns
1/4	cup	butter and 1/4 cup flour (for the roux)
3	cups	milk
		salt and pepper to taste
1	lb.	cooked crab meat (flaked or broken up)
1	cup	hot cream (do not boil)
1/4	cup	dry sherry (optional)
1/8	tsp.	cayenne pepper, to taste
		Parsley for garnish

Saute the onions, corn, celery and carrots in the oil until the onion is clear.
Place in a 4-quart soup pot.
Tie the cloves, bay leaf and peppercorns in a little cheese cloth bag and add to the pot, along with the stock.
Simmer covered for 1/2 hour.

While that's cooking, in a small frying pan prepare the roux by melting the butter and stirring in the flour. Cook until the roux begins to turn a very light brown. Heat the milk and, using a wire whisk, stir the roux into the hot milk. Continue stirring over medium heat until the milk becomes very thick.

Add the cayenne pepper and set aside.

Remove the bag of spices from the stock and puree the veggies in a food processor or blender, reserving the stock.

Return the pureed veggies along with the stock to the soup pot and add the thickened milk. Bring this mixture to a simmer. Add the salt and pepper to taste. Stir in the crab, the hot cream and the sherry. Remove from heat serve immediately with a little parsley chopped for garnish.