OK, I found the Corn and Crab Soup recipe...Here goes:
Yield: 6/6oz portions
Ingredients
Butter - 1/4 cup
All Purpose Flour - 1/4 cup
Garlic(chopped) - 1 tsp
Shallots(chopped) - 1 tsp
Hungarian Paprika - 1 tsp
Vegetabe Broth - 3 cups
White Wine - 1/4 cup
Red Curry Paste - 1/4 tsp
Heavy Cream - 1/2 cup
Cut Corn - 1/2 cup
Jumbo Lump Crab Meat - 1/2 cup
Melt butter in sauce pot and sweat shallots and garlic. Add flour and make roux. Add paprika. Cook for about 10 minutes. Add vegetable broth to the roux. Let the liquid thicken, and with a hand blender, puree shallots and garlic. Add crab meat and corn and let cook for a few minutes. Dilute red curry paste in white wine and add to soup. Taste the soup. It may not need any salt or pepper because the vegetable broth is heavy on seasoning. Serve.
OK - that's what I got from the CRT chef. However, you might notice as I did when I got home, it doesn't tell you what to do with the Heavy Cream. Well, I just did what I do with that item in other soups and waited until the soup was ready. I then add the cream at the very end and just blend it in enough to warm it up before serving. Don't boil the soup with the cream it in, or it will taste gross.
Good luck and enjoy!