Crab and Corn Chowder 2

1 lb crabmeat (claw or white)

1/4 cup margarine

2 cups chicken broth (1 can)

1 cup whole kernel corn

1/4 cup flour

2 cups of 1/2 and 1/2 cream

Salt, pepper and garlic powder

Melt butter, add flour and blend well. Add chicken stock stirring constantly. Cook over medium to low fire until thick and. smooth. Stir in cream, corn, crab and seasonings to taste. Cook over low fire approximately 15 minutes.

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Cajun Country -- New Iberia, Louisiana