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Low-Fat Crab Chowder
2 medium potatoes
4 tablespoons of margarine
1/2 cup of chopped onions
1/4 cup of green pepper
4 tablespoons of flour
4 cups of skim milk
2 cans (10 1/4-oz each) whole corn, drained
1 teaspoon of salt
1/8 teaspoon of thyme
1/8 teaspoon of pepper
16 ounces of imitation crab
2 tablespoons of cooking sherry |
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Peel, dice and cook potatoes, set aside. Melt margarine in a 6 quart pan, over medium heat. Add onion and green pepper, cook about 4 minutes, stirring frequently. Add flour, cook about 1 minute, stirring constantly. Gradually add milk, using a whisk to prevent lumping and to blend the sauce. Add corn, salt, thyme and pepper. Reduce heat to low, cook until the mixture appears hot, but not bubbling. Cut crab into bite-size pieces and add to the sauce. Add potatoes. Heat again until hot, but not bubbly, stirring frequently. Just before serving, add cooking sherry.
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