4 C Vegetable Broth
4 C Water1-1/2 oz. Brandy
1 Medium Yellow Onion, Coarsely Chopped
2 Ribs Celery, Coarsely Chopped
1 Bay Leaf
½ tsp Dried Thyme
½ tsp Black Peppercorns
8 Tbsp Butter
4 Tbsp Flour
2 Cloves Garlic, Chopped
1/3 Cup Dry Vermouth
2 C Corn
2 C Heavy Whipping Cream
1 C Chopped Green Onions, Green Parts Only
½ tsp Salt
¼ tsp Tabasco
½ lb Lump Crabmeat, Carefully Picked Through
Make the stock. Add the Onion, Celery with a little Olive Oil. Lower the heat and add the Brandy. Just let it cook and boil the alcohol away, Bay Leaf, Thyme, Peppercorns, and 4 cups of Broth & 4 Cups of Water, and bring to a boil. Reduce the heat and simmer for 30 minutes.
Strain the stock and discard the solids. Return the stock to a boil and reduce to about 2 cups. You can make this ahead and freeze it.
Make a blond Roux by melting the Butter in a medium saucepan over medium-high heat. Add the Flour and cook, stirring constantly until Roux just begins to turn light brown. Add the Garlic and sauté until fragrant, about a minute.