2 cups chicken broth
1 can (14.5oz) fire roasted diced tomatoes
½ cup celery, finely diced
¼ cup thinly sliced green onions (white part only)
6 tbsp butter
2tbsp flour
2 ½ cup half and half
¼ cup white wine
½ tsp salt
¼ tsp black pepper
12oz lump crabmeat
2tbsp chopped fresh basil
Ina medium saucepan, cook the broth, tomatoes, celery and onions over medium high heat until the celery becomes tender.
In a large saucepan, melt the butter over low heat. Stir in the flour using a whisk. Cook for 1 minute stirring constantly Stir in the half and half, stirring constantly. Gradually add the tomato mixture, (1 cup at a time) stirring until blended after each addition.
Add the wine, salt and pepper. Heat the soup to a boiling over medium high heat. Reduce the heat to low and add the crabmeat and basil.
Cover and simmer of 30 minutes; stirring often.
Serve with warm corn bread.
