1 c fresh yellow corn

1/4 cup butter

1/4 cup flour

2 cups chicken stock

2 cups half-and-half

1 lb lump crabmeat

garlic powder

salt and pepper

Cut fresh corn from cob and save scrapings and milk. (Canned or frozen corn may be used.} Melt butter in saucepan. Add flour and blend well. Add chicken stock, stirring constantly. Cook until thick and smooth. Stir in cream, crabmeat, corn, and seasonings. Cook over low heat until corn is tender