Potato-Corn Crab Chowder

4 tablespoons butter

1 cup onion, chopped

2-3 cloves garlic, minced

3 cups potatoes, cubed

1-2 cups corn kernels (cut from 2-3 ears of fresh corn, or use frozen)

3 tablespoons flour

2 cups chicken broth

2 cups milk (I often substitute half-and-half, or part heavy cream for some of the milk.)

1/2 teaspoon black pepper

1/4 teaspoon freshly grated nutmeg

1 (14 ounce) can creamed corn

1-2 cups lump crab meat

cayenne pepper (to taste...some like it with a kick, other do not)

2-4 tablespoons fresh parsley, chopped

Melt butter in a large, heavy pot.

Saute onion in melted butter until tender.

Add garlic and cook until fragrant.

Add potatoes and corn kernels; stir to combine.

Sprinkle in flour, cook for 1 minute stirring constantly.

Add broth, milk, and creamed corn; season with pepper and nutmeg.

Bring to a simmer over medium heat, stirring frequently.

Cover and reduce heat to low to simmer for about 20 minutes, or until potatoes are tender.

Stir in crab meat and parsley, cook 5 minutes to heat through. (Serves 6-8)