Crab, Corn & Tomato Soup

  • 4 large tomatoes, peeled, seeded and diced
  • 4 cups tomato juice
  • 1 cup heavy whipping cream
  • 2 tsp. Blue Crab Bay Co.® Chesapeake Bay Seasoning
  • 1 cup frozen corn kernels
  • 2 tins Bay Beyond® Crabmeat, drained
  • 1/2 cup butter
  • Handful fresh basil, chopped
Place tomatoes and juice in a stockpot over medium heat and simmer one-half hour. Purée the mixture and return to saucepot over medium heat; do not boil. Stir in heavy whipping cream, seafood seasoning, corn and crab. Simmer until corn and crab are warmed, then stir in butter, heating until butter is melted. Add fresh basil. Serves four to six.
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