• 1/2 c. butter (1 stick)
• 1 lrg. onion, finely diced
• 4 lrg. potatoes, cubed and cooked (I microwave them)
• 1 c. half and half
• 1 c. evaporated milk
• 1 c. clam broth
• 2 cans canned whole Kernel corn (Drained but save the Juice)
• 1 can Creamed corn
• 2 t. Old Bay Seasoning
• 1 1/2 pounds fresh crabmeat

Directions
Preheat a 6-quart soup pot on medium heat with butter. Add onions, whole corn, and half of the crabmeat. Cook until onions are clear. Add Old Bay seasoning and Cook 3 minutes longer. Add clam broth, liquid from corn, and creamed corn. Bring to boil and add evaporated milk and half and half. Slowly bring chowder to a low simmer, being careful not to boil. Add potatoes. Add the remainder of the crabmeat the next day, just before serving the chowder. Cool chowder in refrigerator overnight and serve the following day - if you can wait that long. All chowders are always best if made the day before...