2 1/2 c. corn
1 c. crabmeat, cooked and flaked
1 tbsp. minced onion
2 1/2 c. scalded milk
2 1/2 c. thin cream sauce
2 egg yolks
Salt and pepper
Dash of nutmeg
1 tbsp. butter

THIN CREAM SAUCE:

2 tbsp. butter
2 tbsp. flour
2 1/2 c. milk

Sauce: Melt butter over low heat. Add flour, blending with butter. Stir in milk and simmer until sauce thickens.

Put corn, onion and hot milk in top of double boiler. Cook over boiling water 20-25 minutes. Cool slightly. Puree in blender until smooth. Add thin cream sauce to corn mixture. Beat egg yolks, then add to chowder. Season to taste. Add nutmeg. Just before serving, add crabmeat and butter. Serves 8.