INGREDIENTS
2 tbsp
extra-virgin olive oil, divided
1
Vidalia onion, chopped
5 cups
fresh corn kernels
3/8 tsp
kosher salt
1/4 tsp
black pepper
2 cups
water
1/3 cup
half-and-half
1/3 cup
frozen peas, thawed
1/4 cup
fresh basil leaves
1 lb
jumbo lump crabmeat, drained and shell pieces removed