Recipe - Low-Fat Crab Chowder

2 md Potatoes
4 tablespoon Margarine
One half cup Chopped onions
One fourth cup Green pepper
4 tablespoon Flour
4 cup Skim milk
2 cn (10 1/4oz each) whole corn
Drained
1 teaspoon Salt
1/8 teaspoon Thyme
1/8 teaspoon Pepper
16 ounce Imitation crab
2 tablespoon Cooking sherry

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 bitesize pieces and
add to the sauce. Add potatoes. Heat again until hot, but not bubbly,
stirring frequently. Just before serving, add cooking sherry.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini