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Crab-Corn Soup

½ cup butter (unsalted)
½ cup medium onion chopped
1 glove minced garlic
¼ cup flour 2 cups seafood stock or clam juice (I used clam juice)
2 cups chicken broth
1 17.5 oz can whole kernel corn (1.5 cups drained)
¼ tsp dried thyme (3/4 fresh)
1 tsp salt
½ tsp ground pepper
¼ tsp red pepper (cayenne)
1 pint whipping cream
1 lb lump crab meat
4 green onions chopped

Melt butter in 4-6 quart soup pot medium heat, add onion and garlic, saute 5 minutes.  Add flour and stir until blended.  Cook 3-4 minutes.  Stirring slowly add juice and broth and boil until thickened.  Stir in corn, thyme, slat, pepper, and cayenne and reduce heat to medium.  Cook 25 minutes.  Stir in cream and cook for 10 more minutes.  Taste for seasoning.  Add crab and onion and cook for 8-10 minutes or until heated through.