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1/2 cup butter
1 onion, chopped
3 celery, chopped
3 tablespoons all-purpose flour
4 cups water
1 (10.5 ounce) can chicken broth
4 tablespoons chicken base
1 tablespoon chopped fresh parsley
1 potato, peeled and diced
1 quart half-and-half cream
1 tablespoon soy sauce
1 pound crabmeat
1 teaspoon Old Bay Seasoning TM
salt and pepper to taste
Directions
1 In a large stockpot, melt butter over medium heat. Add onions and celery; saute until onions are transparent, about 4 minutes.
2 Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth and chicken base; stir until smooth. Bring to a boil. Stir in parsley and diced potato. Reduce heat and simmer for about 20 minutes.
3 Stir in cream, soy sauce, crab meat and seasonings. Raise heat to medium and bring chowder just to a boil. Serve hot.
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