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 fresh, frozen or
canned kernel corn
1 cup finely chopped green onions
1 lb. fresh crabmeat if available (preferred)
1/2 tsp. white pepper
1/2 tsp. seasoning salt
1 Tbsp. soy sauce
1/4 cup chopped fresh parsley

White corn is best if it is available. In a heavy bottom cooking pot, melt butter, add flour and stir gently until blended; do not let it darken or burn. Add milk gradually, then half and half, stirring gently and blendingall the while. Add corn, green onions and cook a few minutes until tender. Add crabmeat,pepper, salt and soy sauce and simmer until very hot and small bubbles form around theedge; do not let boil. Adjust seasonings to taste. Garnish with sprinkles of chopped fresh parsley and serve immediately.