From the Kitchen of:  Pepper
Source:  Sun Herald Newspaper

 

1/2	cup	white onion, chopped
1	cube	butter
1	tsp.	curry powder
4	tbsp.	flour
5	pkgs.	frozen creamed corn, not cooked
4	cups	half-n-half
2	cups	whipping cream
		Salt, pepper, and Accent
2	tbsp.	chicken stock base or chicken bouillon granules
1	lb.	lump crab meat
1/2	cup	sherry

Saute onion in butter until soft. Add curry and flour and cook 1 minute.

Add slightly softened corn that has been pureed in blender. Cook 5 minutes.

Add creams, seasonings and chicken stock base and bring to a boil, stirring constantly.
Stir in crab meat and sherry and simmer for 5 minutes.

Serves 10.