Low-Fat Crab Chowder

• 2 each potatoes
• 4 tablespoons butter or margarine
• 1/2 cup onions chopped
• 1/4 cup green bell peppers
• 4 tablespoons flour, all-purpose
• 4 cups milk skim
• 2 each corn whole, cans, (10 1/4-oz each), drained
• 1 teaspoon salt
• 18 teaspoon thyme
• 18 teaspoon black pepper
• 16 ounces imitation crab imitation
• 2 tablespoons sherry cooking

1. Peel, dice and cook potatoes, set aside.
2. Melt margarine in a 6 quart pan, over medium heat.
3. Add onion and green pepper, cook about 4 minutes, stirring frequently.
4. Add flour, cook about 1 minute, stirring constantly.
5. Gradually add milk, using a whisk to prevent lumping and to blend the sauce.
6. Add corn, salt, thyme and pepper.
7. Reduce heat to low, cook until the mixture appears hot, but not bubbling.
8. Cut crab into bite-size pieces and add to the sauce.
9. Add potatoes.
10. Heat again until hot, but not bubbly, stirring frequently.
11. Just before serving, add cooking sherry.

potatoes, butter, onions, green bell peppers, flour, milk, corn, salt, thyme, black pepper, crab imitation, sherry cooking

Taken from recipeland.com/recipe/v/low-fat-crab-chowder-1726 (may not work)