Leftover Krab (and corn) Soup

Me and my husband makes lots of homemade sushi, and yes, we sometimes use fake krab. :)  Often I have some krab leftover and if I don't use it, it goes bad.  This soup is a great way to use up krab before it gets forgotten about in the meat drawer!  Its also low-fat because you use flour to thicken it up and only a tiny bit of whole milk to get a "chowder" feel without using cream!

Roasted Corn and Krab Soup
2 cups frozen corn, thawed
1 large onion, chopped
4-5 stalks of celery, chopped
1 Tbsp. cooking oil
8 cups of water (with 8 bouillon cubes)
1/2 tsp. of dried thyme
1/4 tsp of ground red pepper
1/3 c. flour
1/2 c. whole milk
however much krab you have (the more the better, I typically use about half of a package or 1/2 to 1 cup of krab)

1. Preheat oven to 450 degrees.  Put thawed corn into a pan lined with foil, and bake for 10-15 minutes, stirring one or two times.  Take out of oven and set aside.
2. In a big stockpot, saute onions and celery in tablespoon of oil until they are soft.  Add 6 cups of water and 6 bouillon cubes, corn, thyme, red pepper and pepper.  Bring to boiling and then simmer for about 10 minutes (make sure bouillon cubes have dissolved).
3. In a large cup or a jar, heat up two cups of water with two bouillon cubes in microwave until its chicken broth.  Add flour and whisk (or if in jar, shake) until thoroughly mixed.  Stir into the soup and cook until thickened (a few minutes), add whole milk and crab.  Heat for one more minute, then serve!

Yum!