Submitted by: Chef Chris Oncale

1/4 pound butter or margarine
3/4 cup finely chopped onion
3/4 cup finely chopped red onion
1/4 cup finely chopped celery
3-1/2 cups heavy whipping cream
5 cups frozen whole kernel corn
1/4 teaspoon ground red pepper
2 tablespoons finely chopped parsley
3/4 teaspoon salt
1/2 teaspoon cracked black pepper
1 teaspoon sugar
1 (10 ounce) can evaporated milk)
1 teaspoon Worcestershire sauce
1/2 pound lump crab meat, pickled over

In a 5-quart pot over high heat, combine butter, onion, red onion, and celery. Cook and stir 2 minutes. Add cream and corn. Continue cooking 5 minutes. Add red pepper, parsley, salt and black pepper. Return to a rapid boil. Add sugar and cook 8 minutes. Remove from heat and transfer to food processor. Press pulse button 4 or 5 times. Return mixture to same pot. Stir in the milk and Worcestershire sauce. Cook and stir 3 minutes. Add crabmeat and cook additional 2 minutes. Let stand 5 minutes before serving.