Here is a delicious recipe from my Cousin Linnie

CRABMEAT AND CORN SOUP:

1 POUND LUMP CRABMEAT
¼ CUP BUTTER
2 CUPS CHICKEN STOCK
SALT AND PEPPER
1 CUP FRESH YELLOW CORN
¼ CUP ALL PURPOSE FLOUR
2 CUPS HALF AND HALF
GARLIC POWDER OR CHOPPED FRESH GARLIC
THYME TO TASTE (1/2 TSP?)
1 TBL.GREEN ONIONS CHOPPED
1 CUBE FISH BOUILLON
PINCH OF RED PEPPER
½ CUP WHITE WINE

CUT FRESH CORN FROM COB AND SAVE SCRAPINGS AND MILK. SET ASIDE. MELT BUTTER IN SAUCEPAN. ADD GREEN ONIONS, THYME AND GARLIC AND SAUTE ABOUT 1 MINUTE. ADD FLOUR AND BLEND WELL. ADD CHICKEN STOCK AND FISH BOUILLON STIRRING CONSTANTLY. COOK UNTIL THICK AND SMOOTH. STIR IN CREAM, CORN, RED PEPPER, SALT AND PEPPER.
COOK OVER LOW FIRE UNTIL CORN IS TENDER. ADD CRABMEAT AND WINE AND HEAT JUST UNTIL HOT. DO NOT BOIL!

YOU CAN GET AWAY WITH LESS CRAB IF YOU WANT TO INCREASE THE SOUP FOR MORE SERVINGS.