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Crab Meat and Corn Chowder

4 c. chicken broth
1 (16 oz.) can creamed corn
1 med. onion, sliced
3 c. heavy cream
Dash of Tabasco
1 lb. crabmeat (fresh, frozen or canned)
1/2 c. butter, melted
1/2 c. flour
Salt and pepper to taste

Combine the first three ingredients and cook until the onions are tender. Strain or press through food mill. Return to saucepan and add the heavy cream and Tabasco and heat through. Add the crabmeat and the butter and flour which have been mixed together and stir until thickened. Season with salt and pepper and garnish with chopped parsley or a sprinkling of nutmeg. Sherry may be added, if desired.

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