Combine milk, cream and stock in a heavy pot. Bring to a boil and then reduce heat
and simmer for about 12 minutes. Make a French roux with the butter and flour and
cook until lightly brown. Add roux to the simmering pot. Stir in the corn (with liquid)
and crab meat and simmer for another 5 minutes. Add onions and Creole
Seasoning to taste and serve immediately.
