Corn and Crab Chowder


5 tbsp. butter
5 tbsp. flour
2 14-oz. cans chicken broth
2 cups milk
1 pt. half and half
1 small onion, finely chopped
1 cup Louisiana crab meat
1-1/2 cups corn kernels
1/2 tsp. hot sauce
1/2 tsp. Worcestershire sauce
1/2 tsp. salt


In large saucepan, melt 4 tbsp. butter and add flour until it forms a paste over medium heat. Add chicken broth and milk, stirring constantly until well blended. Add half and half.

In separate saucepan, melt 1 tbsp. butter and add onions. Saute until transparent. Add remaining ingredients to the onions and stir well.

Add corn-crab mixture to the cream mixture. Simmer, stirring well, about 10 minutes.