Chesapeake Bay Tomato Crab Soup

INGREDIENTS:

¼ cup unsalted butter
1 cup deiced Vidalia onion
4 cups diced tomatoes
4 cups white corn kernels
4-5 teaspoons Old Bay seasoning
3 tablespoons tomato paste
1 tablespoon chopped garlic
4 cups vegetable stock or chicken stock
2 small bay leaves
1 pound Maryland jumbo lump crab meat
2 tablespoon chopped marjoram
Salt and pepper to taste

DIRECTIONS:

1. Heat butter in large saucepan over medium-low heat, and sweat onions in butter until translucent.

2. Add tomatoes and corn, and cook for 5 minutes.

3. Add Old Bay seasoning, tomato paste, chopped garlic, and bay leaves. Increase to medium heat and cook for 5 minutes.

4. Add stock, bring to a boil, reduce heat to medium-low, and cook for 20 minutes.

5. Add crabmeat, marjoram, and salt and pepper.

6. Cook until heated through and serve.

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