Aunt Nancy’S Cream Of Crab Soup

• 1/4 cup butter, cubed
• 1 teaspoon chicken bouillon granules
• 2 tablespoons finely grated onion
• 1/4 cup cornstarch
• 4 cups half-and-half cream
• 1 pound jumbo lump crabmeat, drained
• 1 tablespoon grated Parmesan cheese
• 2 teaspoons seafood seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon pepper
• 3 tablespoons sherry

1. In a large saucepan, heat butter and bouillon over medium heat. Add onion; cook and stir until tender, 1-2 minutes. Stir in cornstarch until blended; gradually whisk in cream. Bring just to a boil, stirring constantly. Stir in crab, cheese and seasonings. Reduce heat; simmer, uncovered, to allow flavors to blend, about 20 minutes, stirring occasionally.
2. Stir in sherry; heat 1-2 minutes longer. Sprinkle servings with additional nutmeg.

butter, chicken bouillon granules, onion, cornstarch, cream, lump crabmeat, parmesan cheese, seafood seasoning, salt, ground nutmeg, pepper, sherry

Taken from www.tasteofhome.com/recipes/aunt-nancy-s-cream-of-crab-soup/ (may not work)