Melt Butter in a Large Saucepan over Medium Heat. Add Onion, Carrots, Peppers, Garlic and Cajun Seasoning. Sauté 5-7 Minutes. Add Flour and Stir to Make Roux. Cook the Roux until Lightly Browned.
Set Aside to Cool to Room Temperature.
Combine the Corn and Chicken Stock in Another Saucepan, and Bring to a Boil. Simmer for 10 Minutes. Pour the Boiling Stock with the Corn (Slowly) into the Saucepan with the Roux, Whisk Briskly So it Doesn’t Lump. Return the Pan to the Heat, Add the Half and Half, Potatoes and Miller’s Select Special White Crab Meat. Bring to a Boil. Add the Salt and Pepper and Serve.