Creamy Crab Chowder

• 1 (6 or 8 oz.) pkg. frozen Alaska King crab
• 4 strips bacon, diced
• 1/2 c. chopped onion
• 1/4 c. chopped green pepper
• 1 clove garlic, minced
• 2 c. diced potatoes
• 2 c. water
• 1 tsp. salt
• chopped parsley
• 1/8 tsp. pepper
• 1/4 tsp. thyme
• 1 (16 oz.) can cream-style corn
• 2 c. milk
• 1 (15 oz.) can evaporated milk
• 2 Tbsp. flour
• 2 Tbsp. soft butter

1. Defrost, drain and slice frozen crab.
2. Partially fry bacon. Add onion, green pepper and garlic and saute lightly.
3. Add potatoes, water and seasonings.
4. Cover and simmer 15 to 20 minutes or until potatoes are tender.
5. Add crab, corn, milk and evaporated milk.
6. Heat slowly to simmer.
7. Combine flour and soft butter. Stir into chowder and heat gently to thicken.
8. Garnish with chopped parsley.

crab, bacon, onion, green pepper, clove garlic, potatoes, water, salt, parsley, pepper, thyme, creamstyle, milk, milk, flour, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=982591 (may not work)