2 (15 oz.) cans whole corn
5 lb. crabmeat
1/2 stalk celery, chopped
1 medium onion, chopped
1 qt. whole milk
1 pt. heavy cream
1/2 red pepper, chopped
2 tbsp. cornstarch and water
1 (14 oz.) can chicken broth
1/4 c. Wesson oil
1/2 c. water

In a large saucepot, add Wesson oil, corn, onion, celery and red pepper. Let sauté until tender for 20 minutes.

Add whole milk, heavy cream and water. Let cook for 1 hour on medium heat.

Then add crabmeat and chicken broth. Let simmer for 30 minutes. Then add cornstarch and water for thickening. Season to taste with salt and pepper. Remove from heat and serve.

Makes 8 (1 cup) servings.