Crabmeat and Corn Soup

1/4 cup butter
1/4 cup all-purpose flour
2 cups whole milk, homogenized
2 cups half and half cream
1 3/4 cups frozen or canned kernel corn, or 4 cobs of fresh corn
1 cup finely chopped green onions
1 lb fresh crabmeat
1/2 tsp white pepper
1/2 tsp seasoning salt
1 Tbsp soy sauce
1/4 cup chopped fresh parsley

If using fresh corn, cut kernels off the cob, then scrape some juices from the cob. In a heavy bottom cooking pot on medium heat, melt butter, add flour and stir gently until blended; do not let it darken or go lumpy. Add milk gradually, then half and half, stirring gently and blending all the while. Add corn, green onions and cook for a few minutes until corn is tender. Add crabmeat, pepper, salt and soy sauce and simmer until very hot and small bubbles form around the edges; do not let boil. Adjust seasonings to taste. Garnish with sprinkles of chopped fresh parsley and serve immediately. Serves 8

Note: Canned crabmeat or imitation crabmeat may also be used.