Ingredients:4 Tbsp butter8 Tbsp flour1/2 cup onion, finely diced1 cup chicken stock32 oz half & half8 oz heavy cream1 14 oz can sweet corn, drained1 lb. lump crab meatsalt and pepper to taste1/2 cup green onions, choppedDirections:In a stock pot, melt butter; then add flour to make a roux. Once combined, add onions and cook until tender. Add chicken stock and stir to get all the lumps out. Next add the remaining ingredients. Bring to a simmer and finish with green onions.
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