Corn and Crab Soup

from Gale

Makes 6 cups (half the recipe to make 3 cups)

¼ cup butter or margarine
¼ cup all purpose flour
2 cups chicken broth
2 cups half-and-half
1 pound fresh lump crabmeat, drained (or used packaged instead)
1 (11-ource) can whole kernel corn, drained
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder

Melt the butter in a heavy sauce pan over low heat; add flour stirring until the mixture is smooth. Cook 1 minute, stirring constantly. Gradually add broth, and cook over medium heat, stirring constantly, until thickened. Stir in half-and-half and remaining ingredients; cover, reduce heat and simmer for 20 minutes.

Sprinkle some paprika on top to make it to look pretty.

** You may want to add a little less salt and a little more pepper depending on your preference and if the broth is not low sodium.