Cheesy Crab Soup - cooking recipe

Ingredients

1/4 cup butter
1 small white onion, chopped
2 celery ribs, chopped
1/4 cup flour
4 cups milk
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
1/2 teaspoon pepper
1/8 teaspoon paprika
1/8 teaspoon chili powder
1 cup frozen corn, thawed
1 (14 1/2 ounce) can diced tomatoes, drained
12 -16 ounces fresh lump crabmeat (I usually use a full pound)
2 1/2 cups shredded sharp cheddar cheese (or mild cheddar)
salt, if needed, to taste
2 tablespoons chopped parsley

Preparation

Melt butter in large saucepan over medium heat. Saute onion and celery until tender.
Add flour; stirring constantly.
Stir in milk gradually; add Worcestershire sauce, mustard, pepper, paprika and chili powder. Bring to a simmer, stirring often.
Add corn, tomatoes and crabmeat; simmer about 10 minutes, stirring often.
Stir in cheese until soup is heated through and cheese is melted.
Serve. Garnish with the chopped parsley.