Low-Fat Crab Chowder recipe
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Timings & Yeildings
Prepration : 20
Cooking : 20
Total : 40
Yeildings: 1servings
Direction and Ingredients
Amount Ingredient Preparation
2 each potatoes
4 tablespoons butter or margarine
1/2 cup onions chopped
1/4 cup green bell pepper
4 tablespoons flour
4 cups milk skim
2 each corn whole, cans, (10 1/4-oz each), drained
1 teaspoon salt
1/8 teaspoon thyme leaves
1/8 teaspoon pepper
16 ounces crab imitation
2 tablespoons sherry cooking
 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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