Ingredients

Let’s Cook!

• 1
  In a large pot heat olive oil over medium heat
• 2
  Add corn onion celery and peppers. Cook for about 5 min until onion and peppers are softened.
• 3
  Add cauliflower and paprika stir constantly for 2 min
• 4
  Add sherry - scrape pot to loosen - add broth and bay leaves. Bring to boil
• 5
  Reduce heat and simmer for about 15 min until cauliflower is soft
• 6
  Remove bay leaves
• 7
  Working in small batches purée the vegetables and broth in a blender. Return to the pot.
• 8
  Stir in milk, sour cream, thyme, black pepper, Old Bay, cayenne pepper and crab
• 9
  Heat about 5 min, stirring occasionally, do not boil.
• 10
  Serve hot.