Crab and Corn Chowder

• 1 md. onion, chopped
• 5 tbsp. butter
• margarine
• 1/3 cup flour
• 3-1/2 cup milk
• 4 slices bacon, cooked and crumbled
• 2 cans (6 oz. each) crabmeat, drained
• 2 md. potatoes, diced
• 1 sm. green pepper, chopped
• 1 celery rib, chopped
• 1 can (8-1/4 oz.) whole kernel corn, drained
• 1 cup light cream
• 1 bay leaf
• 1 tbsp. chopped fresh parsley
• 1 tsp. salt
• 1/4 tsp. ground nutmeg
• 1/4 tsp. white pepper

1. In a large saucepan, saute onion in butter until tender.
2. Add flour.
3. Cook and stir until thick and bubbly.
4. Gradually add milk.
5. Cook and stir until thickened.
6. Add remaining ingredients.
7. Cover and simmer until vegetables are tender, about 35 to 40 minutes.
8. Remove bay leaf before serving.

onion, butter, margarine, flour, milk, bacon, crabmeat, potatoes, green pepper, celery, kernel corn, light cream, bay leaf, parsley, salt, ground nutmeg, white pepper

Taken from www.foodgeeks.com/recipes/6849 (may not work)