Corn and Crabmeat Soup

1 lb white crab meat

1/4 lb butter

1 med onion, chopped fine

1 rib of celery, chopped fine

1 can Rotel-diced tomatoes and green chiles (10 oz)

One 15 oz can cream style corn

One 11 oz can clear beef broth

1 pint half & half

Garlic powder to taste

Saute onion and celery in butter until onion becomes clear. Add Rotel tomatoes and cook down. Add cream style corn and bring to slow simmer. Be careful, it will stick to bottom of pot. Add beef broth and heat well. Add half & half and bring to high heat. Do not boil. Add crabmeat and heat well.