This is soooooo good!!! Another way to use up fresh corn. You can probably substitute imitation crab. I add more corn and also more garlic.

Cajun Crab Soup
This rich, delicious soup is modeled after a great soup
that we had in a restaurant in Bethany Beach, Delaware!
Prep Time: approx. 15 Minutes. Cook Time: approx. 30
Minutes. Ready in: approx. 45 Minutes. Makes 8 servings.
Printed from Allrecipes, Submitted by Doreen
1/2 cup unsalted butter
1 onion, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups clam juice
2 cups chicken broth
1 (10 ounce) package frozen
white corn - can use fresh
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 teaspoon dried thyme
1/4 teaspoon ground cayenne pepper
2 cups heavy cream
1 pound lump crabmeat, drained
4 green onions, chopped

1 Melt butter in a large saucepan over medium heat. Saute
onion and garlic until onion is tender. Whisk in flour, and
cook 2 minutes. Stir in clam juice and chicken broth, and
bring to a boil. Mix in corn, and season with salt, white
pepper, thyme, and cayenne. Reduce heat, and simmer 15 minutes.
2 Stir in cream, crab meat, and green onions. Heat
through, but do not boil once the cream has been added.