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)