1 pkg. Green Giant corn with butter sauce
2 c. chicken broth
3/4 c. crab meat (I use Louis Kemp crab delights)
1/2 c. heavy cream
2 1/2 c. milk
5 tbsp. butter
5 tbsp. flour
1/4 c. onion

Melt 4 tablespoons butter and add flour to make roux. Add broth and milk to roux. Cook until it thickens, about 10 minutes. Melt 1 tablespoon butter. Add onion and cook until wilted. Add all ingredients except cream. Bring to a boil. Reduce to simmer and add cream, then add salt and pepper to taste.