Ray's Crab and Corn Chowder

• 1 cup (225 ml) butter
• 1 cup (225 ml) white flour
• 2 onions, medium diced
• 2 red peppers, medium diced
• 2 green peppers, medium diced
• 2 lbs (.9 kg) corn kernels (fresh off the cob or uncooked frozen)
• 10 small red potatoes, quartered
• 1 gallon (3.8 ltr) milk
• 1 lb (.5 kg) crab meat
• salt and pepper to taste
• 1 tbsp (15 ml) thyme
• chopped chives for garnish

1. Melt butter in a large pan.
2. Saute the onions until soft.
3. Add peppers, then add the flour to make a roux.
4. Add milk, thyme, corn, and potatoes.
5. Season with salt and pepper.
6. Simmer until the potatoes are soft, then add crab meat.
7. Garnish each serving with chives.

butter, white flour, onions, red peppers, green peppers, red potatoes, gallon, crab meat, salt, thyme, chives

Taken from online-cookbook.com/goto/cook/rpage/00005E (may not work)