HOT SOUP: This soup must be one of the simplest thing to whip up when you are in a hurry to get dinner on the table.

CRAB AND CORN SOUP:

¼ cup finely chopped onion                                       

2 tbsp. vegetable oil

1 x 14-oz. can cream-style corn                                  

2 to 3 cups chicken stock

1 cup milk                                                                  

salt and fresh-ground white pepper                                                                 

1 pkg. (6 oz) frozen crab meat, thawed in fridge        

chopped parsley

In a heavy saucepan over medium-low heat, cook onion in oil until soft but not browned. Stir in corn, chicken stock and milk. Bring to a boil and simmer gently 2 minutes.  Add crab meat and heat through.

Ladle soup into heated bowls and garnish each serving with chopped parsley.