1 c. onion, chopped
1/2 c. celery, chopped
1 stick real butter
Pinch black pepper
Pinch garlic powder
1/2 c. chicken stock
14 oz. fresh crab meat or 2 (6 1/2 oz.) cans white crab meat
4 c. whole milk
Cornstarch and water for thickening

Melt butter and add onion, celery, pepper and garlic until onion and celery are soft. Add chicken stock, milk and crab and bring almost to a boil and then thicken with cornstarch and water mixture until a cream soup consistency. Salt and pepper to taste.