Low Fat Crab And Corn Chowder

• 1 tablespoon olive oil
• 2 minced garlic cloves
• 1 cup chopped onion
• 1 cup chopped celery
• 1/2 cup chopped carrot
• 1 cup cubed potato (about 2 large)
• 1/2 cup chopped red bell pepper
• 1 (8 ounce) can corn (Mexicorn is best)
• 1 (10 1/2 ounce) can vegetable broth (Swanson)
• 4 cups skim milk
• 1 teaspoon butter
• 1 bay leaf
• 1 (6 ounce) can premium lump crabmeat
• 2 teaspoons Old Bay Seasoning (to taste)
• salt (to taste)
• pepper (to taste)
• 1 tablespoon flour (optional)

1. Heat oil in a large stockpot over medium heat.
2. Add onion and garlic and saute for a few minutes, stirring often.
3. Add celery, carrot, potatoes and peppers and saute until slightly softened, about 5 minutes (NOTE: if potatoes stick, add a little more oil).
4. If you prefer thicker chowder, add the flour now and stir constantly for 2 minutes until cooked
5. Add corn, broth and milk and Bay leaf and bring to a simmer.
6. Simmer over medium-low heat for about 20-25 minutes or until vegetables are softened.
7. Gently stir in can of crabmeat and Old Bay seasoning.
8. Salt, Pepper and butter to taste.

olive oil, garlic, onion, celery, carrot, potato, red bell pepper, corn, vegetable broth, milk, butter, bay leaf, lump crabmeat, bay seasoning, salt, pepper, flour

Taken from www.food.com/recipe/low-fat-crab-and-corn-chowder-390474 (may not work)